Camelias Brownie Cheesecake
This chocolate raspberry cheesecake is a delightful combination of rich dark chocolate, creamy cheesecake, and fresh raspberries. The layers of chocolate and cheesecake swirl beautifully together, creating a decadent dessert that is both impressive and irresistible. Enjoy the velvety texture with a burst of tartness from the raspberries in every bite.
— Constant Cookbook
Ingredients
- 200grms dark chocolate { more than 70% cocoa solids}
- 200grms unsalted butter
- 400grms caster sugar
- 5 eggs
- 110grms plain flour
- 400grms cream cheese
- 1 tspn vanilla extract
- 120grms fresh raspberries
Instructions
- Prehaeat oven to 180 degrees gas mark 4. Grease and line a 20cm springform tin
- Place chocolate in a bowl over a pan of simmering water until melted, set aside to slightly cool
- cream butter and 250grms of the caster sugar until pale then add 3 of the eggs one at a time, beating after each addition
- Stir in the melted chocolate
- Spread 3/4 of the mixture into lined pan
- In a seperate bowl beat the cream cheese remaining sugar eggs and vanilla extract until smooth then spread over the choc base. { dont worry if seems runny} Dollop remaining chocolate mix over the cheese layer and swirl in with a fork.
- push raspberries into top and bake for 45 mins until set . Allow to cool and turn out decorating with icing sugar and raspberries.
Yield
Serves 8
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