cheesecake brownies with raspberry whipped cream

This dessert is a triple threat of deliciousness. Warm chocolate brownie. Smooth, creamy cheesecake. Light, tart and fluffy whipped cream. The recipe comes from one of my favorite cookbooks and a place I’d love to visit one day! Since this is a triple-layer dessert there are a few steps but each step is fairly simple and the results are so delicious that it makes them little bit of extra work worth it! The whipped cream topping could be made with any berry you like, we did raspberry like the recipe called for but this would be equally as good with blackberries, strawberries, maybe even a combination of all of the above!

Ingredients:

recipe from: The Hummingbird Bakery Cookbook

For the Brownie:

6 1/2 oz. bittersweet chocolate, roughly chopped

1 stick plus 5 tbls. unsalted butter

2 c. confectioner’s sugar

3 eggs

1 scant c. all-purpose flour

For the Cheesecake:

14 oz. cream cheese, softened

1 1/4 c. confectioner’s sugar

1/2 tsp. pure vanilla extract

2 egg

For the Cream Topping:

1 1/4 c. whipping cream

3/4 c. confectioner’s sugar

1 c. raspberries

Preparation:

Preheat the oven to 325F. Line a 13 x 9-inch baking pan with parchment paper.

For the brownie dough: Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a stand mixer with paddle attachment and beat until all ingredients are mixed well. Add the eggs one at a time, mixing well after each addition. Gradually beat in the flour, mixing well after each addition. Turn the mixer up to high speed and beat until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. Pour  into prepared baking pan and smooth.

For the cheesecake: Put the cream cheese, sugar and vanilla in a stand mixer with paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy. Spoon on top of the brownie base and smooth over.

Bake for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. Let cool completely, the cover and refrigerate for 2 hours.

For the cream topping: Put the cream, sugar and raspberries in a stand mixer with a whisk attachment and beat until firm but not too stiff. Spread the topping evenly over the brownies and cut into squares.

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