Raspberry Cheesecake Brownies
Lottie created this dish for Great British Bake Off ™ Series 11. Her ambitious double-baked pecan brownie crowned with baked raspberry cheesecake won praise from Prue Leith for the bright sharpness of the raspberry, while Paul Hollywood found the flavour enjoyable. This is a Fix-It version: it keeps the praised elements — the concentrated raspberry and the pecan-brownie-and-cheesecake concept — while correcting the texture and finish the clock defeated on the day, with a thinner, firmer cheesecake band, clear doneness cues and a gradual cool-and-chill for clean slices.
- Time: 420 min
Source: Relaxed Recipes
Ingredients
- FOR THE PECAN BROWNIE BASE
- Dark chocolate , chopped — 7 oz / 200 g
- Unsalted butter — 12 tbsp / 175 g
- Caster sugar — 1 1/4 cups / 250 g
- Light brown sugar — 1/4 cup, packed / 50 g
- Large eggs — 3
- Vanilla extract — 1 tsp
- Plain flour — 3/4 cup + 1 tbsp / 100 g
- Cocoa powder — 1/4 cup + 1 tsp / 30 g
- Fine salt — 1/2 tsp
- Pecans, toasted and roughly chopped — 1 cup / 100 g
- FOR THE RASPBERRY RIBBON
- Raspberries — 1 1/2 cups / 200 g
- Caster sugar — 2 tbsp / 30 g
- Lemon juice — 1 tsp
- FOR THE RASPBERRY CHEESECAKE LAYER
- Full-fat cream cheese, room temperature — 10.5 oz / 300 g
- Caster sugar — 1/4 cup + 1 tbsp / 60 g
- Large egg — 1
- Plain flour — 1 tbsp
- Vanilla extract — 1/2 tsp
- FOR THE PECAN-RASPBERRY CRUMB
- Pecans, chopped — 1/3 cup / 40 g
- Freeze-dried raspberries, crushed — 2 tbsp / 5 g
- Demerara sugar — 1 tbsp / 12 g
- EQUIPMENT
- inch / 20 cm square tin, base and sides lined with parchment
- Heatproof bowl and small saucepan
- Electric whisk or stand mixer
- Fine sieve and a fork
- Wire cooling rack
- Long, thin knife and a jug of just-boiled water