A combination of two fabulous desserts is always a winner. I recently had a carrot cake cheesecake in a restaurant which was unreal, so I had a try at baking another of my two favourite desserts: brownie and raspberry cheesecake
This recipe was from Tasty’s Snapchat story, which by the way, is awesome baking inspiration! It uses cups as measurement rather than grams, so I gave it a try but I was definitely winging it. They turned out pretty delicious either way!
For the brownie layer:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla essence
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
For the raspberry cheesecake layer:
8 ounces (225 grams) cream cheese, softened. I used mascarpone
3/4 cup Greek yoghurt
2 large eggs
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla essence
1 cup of mashed raspberries (I used a mix of thawed berries)
Preheat the oven to 175 degrees celsius. Line an 8×8 inch baking pan with parchment paper.
With an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla and whip again until well combined. Add the flour, cocoa powder and salt and mix until well combined. Spread the brownie batter in the prepared pan, smoothing into an even layer.
To make the cheesecake layer. With an electric mixer, whip the cream cheese, Greek yoghurt and eggs until smooth. Add the sugar, flour and vanilla and mix again until smooth and well combined. Fold in the crushed raspberries. Spread the cheesecake mix on top of the brownie batter.
Bake for 50-60 minutes until set, and the edges are starting to brown (mine only needed 40 so keep an eye on it). Place on a wire rack to cool for about an hour, and then chill for 2-3 hours before slicing into squares!