Neapolitan Naughtiness

Hummingbird Bakery's Raspberry Cheesecake Brownie tastes as good as it looks. It's one of the trickiest recipes I've tackled to date but if you fancy an afternoon in the kitchen it's the perfect cheesecake challenge...

Brownie Ingredients:

- 200g dark chocolate, roughly chopped

- 200g unsalted butter

- 250g icing sugar

- 3 eggs

- 110g plain flour

Cheesecake Ingredients:

- 400g cream cheese

- 150g icing sugar

- 1 teaspoon vanilla extract

- 2 eggs

Raspberry Cream Ingredients:

- 300ml whipping cream

- 150g raspberries (keep a few spare to decorate)

Brownie Directions:

- Preheat the oven to 170°C (325°F) Gas 3.

- Break up the chocolate into small pieces and place in a bowl over a pan of simmering water. Leave until melted and smooth.

- Mix the butter and sugar. Beat until well incorporated. *When using icing sugar, it's best to make sure your butter is at room temperature. If you're taking it straight from the fridge, microwave for 30 seconds to melt it a little.

- Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl.

- Gradually beat in the flour until well mixed, the turn up the whisk to a high speed and beat until smooth.

- When the chocolate is melted, pour into the batter and mix thoroughly. Pour into your baking tray and smooth over.

Cheesecake Directions:

- Put the cream cheese, sugar and vanilla extract in a large bowl and beat on a slow speed until smooth and thick.
- Add the eggs one at a time while mixing. Scrape any unmixed ingredients from the side of the bowl. The mixture should be very smooth and creamy.
- Turn the mixer to a high speed at the end to make the mixture lighter and fluffier. Be careful not to overmix, otherwise the cheese will split.
- Spoon on top of the brownie mixture and smooth over.
- Bake in a preheated oven for 40 minutes or until the cheesecake is firm to touch and golden around the edges. Leave to cool then refridgerate for 2 hours, or overnight if possible.

Raspberry Cream Directions:

- Put the cream and raspberries in a bowl and whisk until firm.
- Spread the topping evenly over the brownie and cheesecake and decorate with a few raspberries.
- Enjoy!