Raspberry Ripple Cheesecake Brownie Bars

Like the name, this is truly a mouthful with so many interesting flavours

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FOR THE BROWNIE

• 125g butter 
• 25g cocoa powder 
• 125g 70% dark chocolate 
• 2 large eggs 
• 90g caster sugar 
• 75g brown sugar 
• 1 teaspoon of vanilla 
• 60g cake flour 
• 1/8 teaspoon baking powder
• 50g fresh raspberries 
• Pinch of flakey sea salt

METHOD

1. Preheat the oven to 160 degrees celcius and grease and line with baking paper a 20cm square tin. 
2. Melt the butter, then add in the cocoa powder and whisk to bloom the cocoa powder. 
3. Add in the dark chocolate and stir until melted. 
4. Leave to cool slightly, whilst you use a hand mixer to whisk the eggs, vanilla and  both sugars until tripled in volume and pale in colour.
5. Slowly pour in the melted chocolate mixture and mix. 
6. Lastly, fold in the flour and baking powder. 
7. Pour into your tin, scatter over raspberries and salt and set aside.

FOR THE WHITE CHOCOLATE CHEESECAKE

• 250g cream cheese 
• 100g caster sugar 
• 1 tablespoon cornflour
• 60g sour cream 
• 80g melted white chocolate 
• 1 large egg 
• 50g fresh raspberries

METHOD

1. Beat the cream cheese with a hand mixer until smooth and creamy.
2. Then add in the sugar and continue to beat.
3. Add in the cornflour, vanilla, white chocolate and continue to beat. 
4. Lastly fold in the egg until just combined and you have a smooth, creamy batter.
5. Spoon this carefully onto the brownie mixture in dollops, and use an offset spatula to spread  evenly.
6. Add a few whole raspberries randomly on top.

FOR THE RASPBERRY RIPPLE

• 100g fresh raspberries
• 1 tablespoon caster sugar 
• 1 teaspoon cornflour

METHOD

1. Mash the raspberries with a fork, keeping some of them chunky. 
2. Add in the sugar and cornflour and mix. 
3. Dollop them randomly on the cheesecake and use a knife to swirl them around, creating ripples.
4. Bake for 30 -35 minutes, until the cheesecake is just set and browning on the edges
5. Let cool completely in the tin, before setting in the fridge for at least two hours for the cheesecake to set.
6. Dip a sharp, straight edged knife in boiling water and wipe down before slicing, to get a nice, neat slice.

Recipe by adventureswithsugar.com