Raspberry White Chocolate Cheesecake Brownie – spreadit.store

Raspberry White Chocolate Cheesecake Brownie

For the one bowl brownie-
  • Granulated sugar 200g
  • Brown sugar 50g
  • Flour 120g
  • Cocoa 30g 
  • Butter or a neutral oil 150g
  • Melted milk/dark chocolate 120g
  • Eggs 2
  • Pinch of sea salt
For the cheesecake:
  • Cream cheese 200g
  • Granulated sugar 75g
  • Egg 1 
  • Vanilla extract/essence 1 tbsp
  • Spread it raspberry white chocolate
  1. Sift all the dry ingredients into a bowl, and mix in the wet ingredients. 
  2. Stir the ingredients to form a homogeneous mixture.
  3. In a separate bowl, lightly whip the cream cheese, egg, sugar, and vanilla extract/essence until they’re well incorporated. 
  4. Pour the brownie mixture into a baking tray. 
  5. Next, ladle in heaps of the cream cheese mixture.
  6. Now spoon in the Raspberry White Chocolate spread, and lightly swirl the cream cheese, and spread. 
  7. Bake it in the oven for 40 minutes at 180*
  8. -Don’t over-swirl the cream cheese, and jam. A light swirl will produce a nicely marbled brownie.

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