Today: Brownies with raspberry swirl cheesecake. Like the last time, I just need someone to be excited with until it’s baked and cooled, and if the experiment goes well, I’ll share the ingredients as well. 🤓
So, get your ingredients and your cat out. I know I’m ready when she’s sitting there or on the microwave. Preheat oven to 350 F (180 C).
Place the butter in a heat-proof bowl and microwave it on medium for a minute or two (it doesn’t have to melt all the way in the microwave, the whisk will get the job done).
Stir in sugar and (if it’s not too hot) add eggs, one at a time. Oh and some vanilla extract. I can’t seem to live without that.
Sift in the dry ingredients (you can skip the sifting, but the cocoa I’m using can often be very lumpy, so I like to do this).
I butter my pan a little, just so the paper doesn’t move around while I’m spreading the batter (that’s the butter package).
Make sure the batter has no lumps, pour it into the pan and spread.
Bake for 20-25 minutes (when you get the cake out, leave the oven on, we have some more baking).
While the brownie batter is baking, place the raspberries and honey in a small saucepan over low heat (I’m using low heat because I’m using frozen raspberries - I don’t want to burn the honey while they unfreeze). Simmer until all raspberries completely fall apart.
Strain into a small bowl (press with the spoon to get all the ‘meat’ through, and get rid of the seeds).
Beat the cream cheese with heavy cream until fluffy, then add sugar, eggs, and (again) vanilla.
Pour the filling on top of the brownies and spread evenly. Drop spoonfuls of raspberry puree and using a butter knife, gently (and not too deep!) swirl it into the cheese.
Hm, this raspberry sauce would make a nice blood for Halloween.
Bake for another 20-25 minutes, just until the top is set.
