White Chocolate Raspberry Cheesecake Brownie
200g dark chocolate, chopped into pieces
450g caster sugar
1 tsp vanilla essence
225g plain flour
1 package of cream cheese (8 ounces) softened
1/4 cup sugar
1/2 tsp essence
1/4 cup Raspberries, fresh or frozen
White Chocolate, chopped
Pre heat oven to 170C
Line a dish with baking paper.
Melt butter and chopped chocolate over a low heat in a saucepan. Take off the heat once melted.
Add sugar to the butter and chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla essence.
Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Baking dish.
In a clean bowl mix together the cream cheese, egg, sugar and vanilla until nice and smooth, no lumps.
Drop spoonfuls of cheesecake mixture on top of brownie and marble it through with a knife.
Sprinkle over the Raspberries and white chocolate.
Bake 40-50 minutes (may take longer). Brownie should be firm around the outer edges but still wobbly in the middle.
Serve dusted with icing sugar and icecream. Store in the refrigerator.