Last week the lovely Catherine and Suzanne from Boutique Bake delighted us with their yumlicious first recipe, Rhubarb & Strawberry Tart. Did any of you make it for Mother's Day? Today, they're back, bringing us this time to chocolate heaven!
So let's get those frilly pink '50s style pinnys on (or y'know, your splash proof apron from the euro store, what ever you have at hand!) and let's get baking!
Catherine and Suzanne here again, and we’re so excited to be posting our second recipe for Beaut.ie. We really hope you enjoyed our last recipe!
Today we’re sharing our recipe for raspberry cheesecake brownies; these are definitely one of our favourites! They are really easy to put together and always go down really well with our family and friends - who doesn't like brownies and cheesecake?!
The cheesecake part of this is 'no bake', which makes it a really simple dessert to put together for a dinner party or girls night in! You can make it the night before or else the morning of the dinner, and once you have the brownie base baked, it takes about 5 minutes to whip the cheesecake element together and then just leave it to set! This recipe uses fresh raspberries (as these are our favourites!), but you could use strawberries or any other fruit you prefer, it's very flexible!
Before we get stuck into this recipe, we wanted to share some of our top tips for baking if you are a beginner or need a little refresher! So here goes:
- Always remember to make sure your oven is pre heated.
- Weigh out all your ingredients beforehand and even line them up in order of recipe, this way you won’t forget anything.
- Grease or line your tin, to avoid leaving half your cake behind!!
- Set a timer on your phone to avoid over baking!
- If you are too nervous to bake from scratch, why not start with a cake mix?
- A spatula is such a handy utensil in the kitchen to make sure every last bit of mixture is used!
- Invest in good ingredients, this way even if your cake isn’t 100% perfect, the taste will still be great!
- Get to know your oven. Some are hotter than others, so when using a new recipe keep an eye on cooking times
- Use a toothpick test/skewer to check if your cake is cooked through, once it comes away clean you know your cake is ready!
We will have lots more tips and tricks to share with you throughout this baking series!
So let’s get started on these cheesecake brownies, here’s everything you need to get baking!
Ingredients
Brownie Layer
- 1 x Boutique Bake Brownie Mix
- 150g melted bitter
- 3 eggs
If you can’t find our brownie mix in a shop near you, here is an alternative brownie recipe that you can use:
- 400g caster sugar
- 225g butter, melted
- 60g cocoa powder
- 4 eggs
- 225g self- raising flour
- 1/2 teaspoon salt
Cheesecake Layer
- 100g icing sugar
- 250g cream cheese
- 150 ml cream
- 1 teaspoon of vanilla extract/ scraping of 1 x vanilla pod
- 1 small punnet of raspberries (washed)
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Method
Brownie Layer
- Preheat your oven to 180 C / 160 C Fan.
- Mix our brownie mix with 3 eggs and 150g of melted butter (or if using alternative recipe mix all required ingredients) until well combined.
- Spoon mixture into a greased/lined square tin (10 x 7 inch approx.).
- Bake for 20 - 25 mins depending on how gooey you like your brownies!
Boutique Bake's Top Tip: If you want your brownies nice and gooey, make sure to take your brownies out of the oven when there is still a bit of a wobble in the centre and the edge parts are just beginning to cook!
Cheesecake Layer
- Whip the cream cheese with an electric whisk until nice and creamy. In separate bowl, whip the cream until it starts to become stiff.
- Add the icing sugar to the whipped Philadelphia and fold in the whipped cream. Add in your teaspoon of vanilla extract/scraping of your vanilla pod.
- Cut your raspberries in half and then fold in to your mixture.
- Once your brownie is completely cooled, gently spread your cheesecake mixture on top, spreading until even.
- Pop into the fridge for about 4 hours to allow set before taking out of tin.
- Once set, remove from the tin and slice into 9 or 12 squares (we went for 9 for some extra generous portions!)
- Serve with more raspberries and some lightly whipped cream for a real treat.
- Enjoy!
We would love to hear how you get on with your cheesecake brownies and make sure to show us a snap of your baked goods on our twitter @boutique_bake with the hashtag #bakemyday.
If you have any questions, queries or recipe requests, we would love to hear from you! You can email us at [email protected] or else leave a comment below this post.
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If you’d like to read more from Boutique Bake, why not check out their website www.boutiquebake.ie? And if you are a social media fan, you can like them on Facebook, find them on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
