Brownie & Raspberry Cheesecake Squares

Summer is now nothing but a distant memory, and we've got many cold, wet and dreary days ahead of us. So, with that in mind, if you're looking for something to brighten up your day, then this week's featured recipe is perfect for you! It'll have you feeling all warm and cosy in no time.

This week's recipe is from the terrific Becky's Biscuit Bases. It's a bit different from your regular cheesecake; as instead of featuring a biscuit base, it features a brownie base! Here at British Bakeware we're strong supporters of this combination, and we bet it tastes as good (if not better) as it sounds! This recipe is super easy to follow, and even a novice baker will be able to give this a go. 

If you wish to take a look at some recipe's that are similar to this Brownie & Raspberry Cheesecake Squares recipe, then we highly recommend that you head over to Becky's blog! Her blog features tons of fantastic cheesecake recipes that are really simple to follow and taste delicious!

Ingredients:

For the Brownie Base

  • 225g Plain Flour
  • 1/2 tsp of Baking Powder
  • 1/2 tsp of Salt
  • 400g of Caster Sugar
  • 225g of Unsalted Butter
  • 60g of Cocoa Powder
  • 1 tsp of Vanilla Extract
  • 4 Eggs

For the Filling

  • 250ml of Double Cream
  • 100g of Soft Cheese
  • 3 tbsp of Vanilla Extract
  • 1/2 Punnet of Raspberries

For Decoration 

  • 1/2 Punnet of Raspberries
  • 1/2 Punnet of Blueberries
  • Left Over Brownie

Method:

Step 1 - Preheat the oven to 180°C or gas mark 4.

Step 2 - Line your loose bottom square tin and small loaf tin.

Step 3 - Mix the flour, baking powder and salt together in a large mixing bowl, and set aside.

Step 4 - In a seperate bowl, beat the melted butter, sugar & cocoa powder together. Then pour in the vanilla extract and crack in the eggs. Then beat the mix together until it is well combined.

Step 5 - Once the mixture is well combined, add the flour mix you had made previously in parts, until it's fully combined.

Step 6 - Pour the majority of the brownie mixture into your square baking tin, but save some mix to go in your small loaf tin.

Step 7 - Pour the rest of the mix into your loaf tin. You'll chopping this up later for decoration, so it doesn't matter if it doesn't fully cover the base of your tin.

Step 8 - Place both tins in the oven. Remove the loaf tin after 10 - 15 mins and square tin after 25-30 mins. Leave the larger brownie to cool in the tin.

Step 9 - Once the brownies have cooled, you can begin to make the cheescake filling. Start by whipping the cream, using an electric whisk. Do this until it forms stiff peaks.

Step 10 - Next, fold in the soft cheese and icing sugar until the mixture is thoroughly combined.

Step 11 - Once it's combined, begin folding in the raspberries, but make sure you leave some for decoration. 

Step 12 -  Place the cheesecake brownies in the fridge for 3 hours or over night.

Step 13 - Once the cheesecake has set, remove the brownie from the fridge and cut into nine squares. Decorate with smaller chunks of brownies, raspberries and blueberries.

For a more detailed recipe, along with step-by-step photos to guide you, check out Becky's recipe here.

Products You May Find Helpful

8 Inch Square Cake Tin
£7.40 inc V.A.T.
450g Loaf Tin
£3.95 inc V.A.T.
Large Cooling Rack
£3.60 inc V.A.T.
 

Chicken Pie

This chicken and chorizo pie from the brilliant people over at good to know recipes will definitely put a smile on your face and will almost certainly satisfy your stomach as well!

The colder autumnal nights are now upon us and it will only get colder from here on! To help keep you lovely and warm, we have chosen an extremely simple yet utterly delicious pie recipe from good to know recipes. Their chicken and chorizo pie recipe will make you wonder why you did not bake this fantastic pie sooner. The spicy flavour of the chorizo combined with a creamy sauce and tender chicken combine to make the perfect winter pie filling! So a big thank you to Good To Know Recipes for sharing this fantastic recipe!

Photograph by avlxyz (view original)

 

Ingredients:

For the Filling

  • Roast chicken
  • 2 chorizo sausages, skinned and diced
  • Grated zest and juice of one orange
  • 3 tbsp of double cream
  • 3 garlic cloves, chopped
  • 2 leeks, finely diced
  • A knob of butter

For the Pastry

  • 1 sheet of pre-made puff pastry
  • Milk for glazing

Instructions:

Step 1- Take a frying pan and add the butter to it, before adding the leeks and frying for no more than 5 minutes.

Step 2-Peel the skin off the chorizo and add that to the pan as well allowing it to release its delicious flavours.

Step 3-Take the roast chicken and add the meat to the pan and cook through again for a further 5 minutes.

Step 4-Add the double cream and bring the mixture to the boil. Cook for a little longer until the mixture is thicker in consistency.

Step 5- Take the frying pan off the boil and pour the pie filling in to a large pie tin such as this.

Step 6- Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/gas mark 4.

Step 7- Dust a work surface with some flour and roll out the pre-made puff pastry, cutting it to fit over the top of the pie tin that you are using.

Step 8-Brush the top of the pastry with the milk and bake for around 25-30 minutes until the top starts to crisp and is a delicious golden brown colour.

Source: Good To Know Recipes 

Products You May Find Helpful

£5.59 inc V.A.T.
Large Pie Tin
£3.02 inc V.A.T.

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