The last two posts I did were verging on negative and hrmph. I’m not a negative person and I need to perk me up! And what better way to perk one self up than to indulge in a luxurious dessert of fat on fat on fat. Yes, you heard me right. Take a luscious chocolate brownie, top it with cheesecake and cover the whole thing in raspberry cream.

Oh yes, I have arrived.

Y’all can thank Panu for the creation of this heavenly delight (or monstrosity, depending on how you view “fat on fat on fat”). Last weekend whilst the man was hard at work, I offered to bake him something scrumptious for when he got home. Undecided between brownies and a cheesecake, he left me to deal with my own wicked creativity and look what I came up with! A raspberry cheesecake brownie!

YUM.

Ok pause.

Before I get sued and all that ugly legal jazz, I better own up to the fact that I didn’t actually come up with this magnificent creation.

My [lack of ] creativity took me as far as hauling the ridiculously heavy “Arnold Schwarzenegger’s Encyclopaedia of Body Building” off of my Hummingbird Bakery cookbook so that I could be inspired… and lo’ and behold…

Beauty like my eyes had never seen.

I mean really, it is a purrrty dessert isn’t it?

There is really little one can make complaint about when faced with a rich layer of chocolate brownie, the exquisite creaminess of the cheesecake, all topped with a sweet yet tart cream, made with fresh raspberries. In fact, this is one of my favourites that I’ve created and my friend Melissa said she’d like totally pay money for it.

Compliment PLUS.

Anyway, eating all of this fat on fat on fat (with a healthy side of fruit) had me thinking about the exponential growth of my behind. But there’s one thing I gotta share with you guys. Big can be fabulous. Check out this (old-ish but awesomely good-ish) video of Katy Brand doing Beyonce’s Single Women.

Ain’t she fabulous? Curvy and ALL WOMAN.

Raspberry cheesecake brownie
Brownie:
200 grams dark chocolate, roughly chopped
200 grams unsalted butter
250 grams icing sugar
3 eggs
110 grams plain flour

Cheesecake:
400 grams cream cheese (or soft cheese)
150 grams icing sugar
1/2 teaspoon vanilla extract
2 eggs

Cream topping:
300mL whipping cream
100 grams icing sugar
150 grams raspberries plus extra to decorate

33 x 23 x 5 cm baking tray, lined with greaseproof paper

  1. Preheat oven to 170°C/325°F (Gas 3).
  2. For the brownie: Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the bowl touch the water). Leave until melted and smooth.
  3. Put the butter and sugar in a bowl and mix with an electric mixer until all ingredients are well incorporated. Add the eggs one at a time, mixing well.
  4. Gradually beat in the flour, mixing well after each addition. Turn the mixer up to high speed and beat until you get a smooth texture.
  5. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray ad smooth over with palette knife.
  6. For the cheesecake: Put the cream cheese, sugar and vanilla extract in a bowl and mix with an electric mixer on slow speed until smooth and thick.
  7. Add one egg at a time, while still mixing. The mixture should be smooth and creamy. You can turn the mixer up to high speed to make the mixture fluffier but be careful not to over-mix as the cheese will split.
  8. Spoon on top of the brownie and smooth over with palette knife.
  9. Bake in pre-heated oven for 30-40 minutes or until cheesecake is firm to touch and light golden around the edges. The centre should be pale.
  10. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
  11. For the cream topping: Mash the fresh raspberries with a fork. Put the cream, sugar and raspberries and mix with an electric mixer until firm but not stiff.
  12. Turn the brownie out onto a board and turn the right way up. Spread the cream topping over the brownie and decorate with more raspberries.

Note: I found that it was better to decorate the brownie and then refrigerate further for the topping to set slightly before serving. Otherwise it is can be quite runny.

Makes 12 portions.

14 Thoughts on “raspberry cheesecake brownie: the heavenly delights of fat on fat on fat.

  1. Pingback: Tweets that mention raspberry cheesecake brownie: the heavenly delights of fat on fat on fat. « thecattylife – up close and personal to all things… edible -- Topsy.com

  2. you have me drooling! who doesn’t love fat on fat on fat with a side of fruit :) i love this recipe! great pics!

  3. I always tell myself the presence of fruit in a dish makes it healthy. Lol. :D This was delicious, believe it or not it was my first experience of fat on fat on fat.

  4. Melissa on May 16, 2010 at 5:42 pm said:

    I would TOTALLY pay money for this. Real money. And I wouldnt even ask for a discount… and coming from me, that means ALOT xxx

  5. Fat on fat on fat is GOOOD. Plus, you have like, the tiniest behind in Christendom. And out. God knows how.
    Was SO great to meet you too, feel the same, we just started talking but definitely Switzerland meet up, I’m there ^^v

  6. Natassia: Thanks! :) and yes, everyone should love fat on fat on fat ;)

    Su-yin: The fruit does make it healthy. Doesn’t it? Better than none, I say!

    Mel: I know. I REALISE how special that compliment is haha… xx

    Sasa: I am so hanging out to see you in Switzerland. Need to start thinking and planning! And yes ^^v you Japanese tourist!! xxx

  7. I just made some lemon myrtle cheesecake full fat all the way baby!

  8. Catty, you just made my hub’s dream come true this cake – both his favourites. Sent him your link n he was literally drooling at your pics. :)

  9. Gourmet Chick: Oooh yum. I’ve had a thing for lemon ever since making lemon cupcakes and lemon truffles. Lemon cheesecake is definitely on the agenda because cheesecake is Panu’s favourite dessert. Fat is awesome.

    The Cooking Ninja: Hahaha Panu’s too – brownies and cheesecake!! Are you gonna make this for him? :)

  10. Jenny on May 17, 2010 at 1:00 pm said:

    Oh my god! this looks so good!!! I don’t have the patience to make layered cakes but I wish I did because layers of fat is defintely better than just one!!

  11. Hah! An exponentially expanding behind is a small price to pay for the fatty lurve you’d get from this cheesecake-brownie-chocolate-raspberry-creamy mutant (in a good way) baby. PLUS it has raspberries, and combining those with the endorphins radiating from this dessert, well, it’s practically good for you isn’t it?

    I’m not usually much a pudding person, which means i like mine to be sweet, rich and packing a desserty punch. This looks like it would do that in spades.

    It reminds me a bit of the double clotted cream vanilla ice cream topped with a scoop of clotted cream and finished off with a flake I ate in Cornwall. That was pretty good too. Although I had to sit down for rest afterwards.

    • I love the long winded comments you leave for me – they always make my day! “double clotted cream vanilla ice cream topped with a scoop of clotted cream and finished off with a flake” < – you had me at clotted cream :D

  12. I reckon you came up with a fantastic fat on fat on fat creation, I think if you’re gonna have dessert, ya just have to have FAT.

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