Wow! I'm still here... I'm so sorry I've been silent for so long and without notice. I was super busy and then I just felt like I needed a little break from the blog. But to hopefully make it up to you, I have a recipe for you today.
This recipe is from The Hummingbird Bakery Cookbook by Tarek Malouf. I was actually lucky enough to be able to go to a Hummingbird Bakery Shop in London. I had a chocolate and caramel cake and it was soooo good *drools*.
Today's recipe is a glorified brownie, with three layers of goodness. The bottom is a regular brownie layer, but it isn't quite like my other brownie, it's a bit cakier and not as dense (although still very rich). The middle layer is a classic cheesecake layer with cream cheese, eggs, sugar and vanilla. And to top it off there's a layer of raspberry cream!
It really is a delicious combination. I adapted the original recipe quite a bit, with different amounts of several ingredients, and I substituted all the icing sugar in the original recipe to regular caster sugar, because I like caster sugar more. The original recipe is out there on the web, just search for it. I will share the recipe with my adaptions.
Cheesecake brownie with raspberry creamAdapted from The Hummingbird Bakery Cookbook from Tarek Malouf.
- 200 grams dark chocolate, chopped
- 200 grams butter
- 200 grams sugar
- 3 eggs
- 110 grams flour
Preheat the oven to 175°C. Melt the chocolate in a bowl over hot water. Whisk the butter and sugar thick and fluffy. Add the eggs, one at a time. Add the flour, little by little, until it is all incorporated. Lastly pour the melted chocolate into the batter. Mix well. Pour the batter into a pan that is about 30x20 cm. Even the batter in the pan, and DO NOT bake! Prepare the cheesecake layer.
- 400 grams cream cheese
- 150 grams sugar
- Vanilla powder (to taste)
- 2 eggs
Whisk the cream cheese, sugar and vanilla until a thick batter. Add the eggs, one at a time. Whisk at a bit higher speed at the end, but be careful not to over beat it. Pour the cheesecake batter over the unbaked brownie batter. Now bake the brownie/cheesecake for 30-40 minutes. Bake until the cheesecake layer is firm, the edges of the cheesecake layer should be golden, but the middle should be pale. Let the brownie/cheesecake cool and then cover and put in the fridge for at least 2 hours (preferably over night).
Raspberry cream layer
- 3 dl whipping cream
- 3 tablespoons vanilla sugar
- 250 grams raspberry
Mix and sieve the the raspberry to get a smooth purée. Whisk the whipping cream with the vanilla sugar until it is firm then add the raspberry purée and mix well but carefully not to lose the air in the whipped cream.
Spread the raspberry cream over the cheesecake layer, and even it with a spatula. Decorate with more raspberries or sprinkles.
Hope you are all doing super well and that autumn is treating you good.
I'll be back soon!