I am now the very proud owner of a gorgeous, sexy, empire red, shiny new KitchenAid Artisan Stand Mixer. I have been dying to get my hands on this little beauty for a while so when I finally unwrapped it on my birthday it was only a matter of minutes before I’d donned my apron and was whipping up a batch of raspberry cheesecake brownies from the Hummingbird Bakery Cookbook. I chose this particular recipe, not only because it looks amazing but because it has 3 layers, for which the recipe tells you to use a ‘freestanding electric mixer’ woop!
But don’t despair…you can still make it by using a handheld mixer or even good old fashioned elbow grease!
I’ve written out the recipe below if you fancy giving it a go…how can you resist when faced with brownie porn like this??…
Raspberry cheesecake brownie –
Preheat the oven to 170 degrees and prepare a 33 x 23 x 5cm baking tray by lining it with baking parchment.
brownie layer –
200g dark chocolate roughly chopped
200g unsalted butter
250g icing sugar
110g plain flour
Melt the chocolate in a bowl over a saucepan of simmering water until smooth. Mix the butter and sugar (in my case I used the paddle attachment and my spanky new KitchenAid…sorry to brag!) until well incorporated. Add the eggs one at a time and mix well before adding the flour. The turn up the speed on your mixer and beat away until the mixture is smooth. Finally pour in the melted chocolate , give it a final mix and pour into the baking tray. Smooth this layer with a palette knife and put aside for the time being.
cheesecake layer –
400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
Mix the cream cheese, sugar and vanilla extract together slowly until smooth and thick. Add one egg at a time. The mixture should be smooth and creamy, at which point you can increase the speed of mixing to make it light and fluffy but be careful not to overmix as it will split. Spoon the cheesecake mixture on top of the brownie layer, smooth it out and put in the oven for 30-40 minutes until the cheesecake layer is firm and golden around the edges. Leave to cool completely and then cover and put in the fridge for 2 hours or overnight if possible.
cream topping –
300ml whipping cream
100g icing sugar
150g raspberries plus extra to decorate
Whisk up the cream, sugar and raspberries until firm but not stiff.
Remove the brownie from the tin, spread the raspberry cream mixture on and decorate with the extra raspberries.
Then put the kettle on, make a cuppa, sit back, relax and savour….