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!
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
- 1/2 Punnet of Raspberries
- 1/2 Punnet of Blueberries
- Left Over Brownie
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.
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