Brownies
For the brownie layer:
For the cheesecake layer:
For the topping:
Rich, fudgy chocolate brownies meet a smooth, creamy cheesecake layer in this irresistible dessert. Swirled together and topped with juicy raspberries and a delicate layer of raspberry jelly, this indulgent cake offers a delicious balance of intense chocolate flavour, creamy sweetness and refreshing fruitiness. Perfect for special occasions, family gatherings or an impressive afternoon treat.
Prepare the brownie batter. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Beat the softened butter with the sugar until light and fluffy. While continuing to beat, add the eggs one at a time, followed by the melted chocolate. Finally, fold in the flour mixed with the cocoa powder.
Prepare the cheesecake mixture. In a bowl, beat the eggs with the sugar, then add the curd cheese and Gellwe Lemon Flavour Kisiel Mix. Mix until combined.
Line a 22 × 22 cm baking tin with baking parchment. Spread three-quarters of the brownie batter over the base of the tin, then spoon the cheesecake mixture on top.
Dot the remaining brownie batter over the cheesecake layer and gently swirl the two mixtures together using a wooden skewer. Scatter the raspberries over the top. Place in an oven preheated to 180°C and bake for approximately 60 minutes.
Dissolve the raspberry jelly in one glass of hot water and leave to cool. Once the jelly begins to set, pour it over the cooled cake and refrigerate until fully set.
Enjoy!
