Valentine’s raspberry cheesecake brownies

This is a brownie on a bottle of prosecco and love hormones. It starts with a crunchy biscuit base, followed by a fudgy chocolate brownie, which is intertwined with silky cheesecake and penetrated with tangy yet sweet raspberries. It’s love on a plate. Or more than that…

Ingredients

Cheesecake base: 

170g digestive biscuits

70g butter (melted)

Brownie batter: 

150g butter

30g cocoa powder

150g chocolate

2 eggs

200g caster sugar

100g dark muscovado sugar

80g flour

Cream cheese swirl:

150g cream cheese

25g caster sugar

1 egg yolk

+ Handful of frozen raspberries

Method

1. Line a square (8×8”/20cm) baking tin with greaseproof paper. Preheat the oven to 160C.
2. Make the cheesecake base: Crush the digestive biscuits in a freezer bag. Add to a bowl, pour over the melted butter and mix to combine. Push the biscuit mixture into the base of the tin and bake for 8 minutes. Leave to cool.
3. Place a heatproof bowl over slightly simmering water. Melt the butter and then add the cocoa powder, whisking to combine. Allow to sit for a minute before adding the chocolate. Stir occasionally until the chocolate is melted.
4. While the chocolate is melting, put the eggs in a bowl with the caster sugar and muscovado sugar. Whisk with an electric whisk until thick and creamy and doubled in volume. Gently pour in the melted chocolate liquid and fold into the whipped eggs and sugar. Then fold through the flour.
5. Make the cheesecake swirl: Whip the cream cheese until smooth. Add in the egg yolk and sugar and mix until combined.
6. Spread the brownie batter over the biscuit base then spoon the cheesecake mix on top and swirl through the brownie batter. 
7. To finish it off, push the frozen raspberries into the batter. Then bake for 30-45 minutes until a knife comes out with moist, not wet, crumbs. Allow to cool completely before you slice it.