Recipes

Raspberry Chocolate Cheesecake Brownies

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These incredibly rich and decadent brownies have kind of become a bit of a signature for me lately. What’s not to love? Deep and silky dark chocolate combined with creamy cheesecake and tart raspberries and so easy to make.

Ingredients – Brownies
200g good-quality dark chocolate, I use minimum of 70% cocoa solid
200g unsalted butter, softened
400g caster sugar
3 eggs
110g plain flour, sifted

Ingredients – Cheesecake
400g cream cheese
2 egg yolks
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington or shallow pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread into the lined pan.

4. In a separate bowl, beat the cream cheese, remaining sugar and egg yolks and the vanilla extract until smooth, then spread over the chocolate base.

5. Scatter the raspberries over the top, I tend to break them in half and spread them out flattened, and bake in the oven for 40-45 minutes.

6. Set aside to cool, then cut into squares and serve.

* You can also freeze raspberries in advance and crumble over the top before baking.

Recipes

Lemon Meringue Pie

This is one of my favourite treats – I just love the crisp buttery shell, the intense tartness of the lemon curd and the soft frothy sweetness of the meringue. Possibly the best ever desert, my mouth waters just thinking about it! I grew up with this recipe of lemon meringue pie, and to me this is what it’s all about. Whenever I order a piece of this scrumptiousness in cafes I am invariably disappointed – I don’t think I’ve ever come across a cafe lemon meringue pie that actually tasted of lemons!

So if you are a fan, try out this recipe and taste it the way it should be!

9” pastry shell
¾ cup sugar
1/3 cup cornflour
1 cup water
2 Tb butter
2 egg yolks
2/3 cup lemon juice
Grated rind 2 lemons

Combine sugar and cornflour in pan, blend in water and lemon juice, stir until smooth. Stir constantly over heat until thick and translucent.

Remove from heat, quickly stir in butter, lemon rind and egg yolks, beat until butter has melted.

Cool – spread over base. Top with meringue and cook in a moderate oven 5-10 minutes.

Meringue
2 egg whites
¼ cup sugar

Beat egg whites until stiff, gradually adding sugar.