Tuesday, 30 March 2010
A couple of weeks ago, one of my friends mentioned on Twitter that she was making raspberry cheesecake brownies. My ears pricked up - I love raspberries, and cheesecake, and brownies. She was kind enough to save one for me, and they really were just as lush as they sounded.
A few days later, another friend lent me the Hummingbird Bakery cookbook, which happens to include this recipe. Of course, I had to try it out for myself.
I'm not in the habit of breaching other people's copyright, so I won't copy out the recipe, but I wanted to draw your attention to the concept. Cheesecake with a brownie base. Its genius. Buy the book, or glue together a couple of your favourite recipes, but one way or another - go and make some!
I've never done a baked cheesecake before (having always been more of a fan of the chilled variety) but this was easy to make and really tasty. The recipe has a raspberry cream mixture for the third layer, but I opted for the healthier option of just putting some fresh raspberries on top. I'm planning to make a second batch next month to share with friends, and then I'll do it properly.
This definitely ranks as one of my all-time favourite combinations of flavours. If the words raspberry, cheesecake, and brownie individually make your mouth water, you'll definitely love them together.