Our Master New York Cheesecake Filling recipe is used to make this Chocolate Berry Brownie Cheesecake Slice, perfect for afternoon tea or dessert.
Chocolate Berry Brownie Cheesecake Slice Recipe
Serves 12
Ingredients:
150g butter
125g dark (70% cocoa) chocolate, chopped
3 eggs
1½ cups caster sugar
1 tsp vanilla essence
¾ cup plain flour
¼ cup Dutch cocoa powder
½ quantity cheesecake filling (see master recipe for New York Cheesecake Filling)
180g fresh or frozen raspberries, thawed
Pink food colouring (optional)
Method:
Preheat oven to 170°C conventional. Grease bottom and sides of a 20 x 30cm slice tin. Line with baking paper, allowing paper to overhang to make it easier to remove.
Place butter and chocolate in a heatproof glass bowl. Stand bowl over a saucepan of simmering water. Stir until smooth and melted. Remove from heat. Set aside to cool slightly.
Place eggs, sugar and vanilla in a large bowl. Whisk until well combined.
Whisk in chocolate mixture. Sift in flour and cocoa. Fold until just combined.
Set aside 1⁄2 cup of the brownie mixture and spoon remaining into prepared tin. Place cheesecake filling and 1⁄2 of the berries in a food processor. Pulse to combine well.
Place 1⁄2 of the remaining berries in a small bowl of the food processor and puree.
Stir pureed berries into cheesecake mixture, adding a few drops of pink colour if desired. Spread cheesecake mixture over brownie mixture then dollop over reserved brownie mixture. Gently swirl the top using a palette knife. Scatter with remaining berries. Bake for 30-35 minutes or until cheesecake is just set, with a slight wobble.
Transfer tin to a wire rack and allow to cool completely. Chill for 4 hours. Remove from tin carefully using paper to help. Cut into 12 squares and serve.
