When my friend Johnathan invited me around for 'Sunday Lunch on a Saturday' I was determined to keep up with his culinary expertise and produce something equally as stunning for dessert. It gave me a chance to finally try out the recipe in the Hummingbird Cookbook that has been taunting me for a year. The Raspberry Cheesecake Brownie looks amazing in the pictures but the trouble is I hate recipes. I just can't follow them. But I tried my absolute best and something amazing was created - although true to form, I didn't stick to the recipe, there were a few strays....What you need:
Start by mixing and whisking up 1/2 box of sugar and the butter until it's lovely and smooth. I found melting the butter in advance which the book didn't suggest a much easier option.
Next beat in 3 eggs, add one at a time. This was my first mishap, I added all 5 eggs at once : (
Then melt the chocolate by breaking into pieces and placing in a heatproof container over a pan of boiling water. Add it to the mixture and stir well. Line a baking tray with greaseproof paper and then pour the mixture on top.
Next make the cheesecake layer. Beat the cheesecake mixture with 2 eggs (this meant my dessert ended up with 7 eggs in total!!) Mix in 150g sugar, again I didn't notice this and added the remaining 1/2 box by mistake.......
In the morning whisk 1 punnet of raspberries into the cream until it's lovely and thick. The recipe suggested adding 100g of sugar here but as i'd already added it to the cheese I left it out, the sharpness of the raspberries went well with the sweeter base. Then place it in fridge until it's needed and top with raspberries to decorate. It produced over 20 slices!
200g melted plain chocolate (1 whole bar)
200g melted unsalted butter
500g icing sugar (1 whole box!)
5 eggs
110g plain flour
400g cream cheese (2 pots)
teaspoon of vanilla extract
300ml whipping cream (2 pots)
2 punnets of raspberries
Start by mixing and whisking up 1/2 box of sugar and the butter until it's lovely and smooth. I found melting the butter in advance which the book didn't suggest a much easier option.
Next beat in 3 eggs, add one at a time. This was my first mishap, I added all 5 eggs at once : (
Then melt the chocolate by breaking into pieces and placing in a heatproof container over a pan of boiling water. Add it to the mixture and stir well. Line a baking tray with greaseproof paper and then pour the mixture on top.
Next make the cheesecake layer. Beat the cheesecake mixture with 2 eggs (this meant my dessert ended up with 7 eggs in total!!) Mix in 150g sugar, again I didn't notice this and added the remaining 1/2 box by mistake.......Pour it ontop of the brownie and bake at 150 degrees or gas mark 3 for 40 minutes until set.
Allow to cool and then put in fridge overnight.
In the morning whisk 1 punnet of raspberries into the cream until it's lovely and thick. The recipe suggested adding 100g of sugar here but as i'd already added it to the cheese I left it out, the sharpness of the raspberries went well with the sweeter base. Then place it in fridge until it's needed and top with raspberries to decorate. It produced over 20 slices!The verdict???????? Well only one person asked for a second slice but then again we also had a lovely lemon drizzle cake and the main was so good there wasn't much space for pud. But I was proud...if you look closely below you can see the coloured layers.
This morning I had some leftovers, they were quite stodgy but still very tasty and I feel less mystified about the whole following a recipe malarky.
On another notes I LOVED the Blacksmiths episode of Mastercrafts, it was my favourite to date, the gates they produced were really impressive, they were all worthy winners : )
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