Raspberry Cheesecake Brownie
Gluten Free
Vegetarian
Serves 16 people
10 min prep
60 min cook
An exquisite cheesecake brownie with a twist - Barker's Raspberry Spreadable Fruit, from our no refined sugar range.
Ingredients
Brownie
- 170 g Unsalted butter
- 1/2 cup Caster sugar
- 2 Egg
- 1 tsp Vanilla bean paste
- 3/4 cup Cocoa powder
- 1/2 cup Plain flour
- 5-6tbsp Barker's Raspberry Spreadable Fruit
Cheesecake
- 250 g Cream cheese, Softened
- 40 g Mascarpone
- 1 Egg
- 1/4 cup + 2tbsp Caster sugar
- 1/4 tsp Salt
Method
Brownie
- Preheat oven to 170°C.
- Line a 20cm square baking tin with 2 strips of baking paper.
- In a large ceramic bowl, melt the butter in the microwave.
- Mix in sugar, eggs, vanilla paste and salt. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
- Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
Cheesecake
- Combine all cheesecake ingredients in a stand mixer. Whisk for 2-3 minutes on medium-high speed.
- Pour cheesecake batter over brownie batter, spreading evenly.
- Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
- Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
- Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
- Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
This Recipe Uses
Raspberry Spreadable Fruit 260g
$6.49
260g
