Chocolate cheesecake brownies with raspberry swirl

Delicious chocolate cheesecake with raspberries are the perfect combination of sweet and sour taste, with fudgy chocolate base and creamy cheesecake layer.



Ingredients for the brownies:    DSC_2130
• 100 g of dark chocolate
• 30 g butter
• 2 egg whites
• 1 egg
• 3 tablespoons sweetener of choice
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• Pinch of salt
• 100g ground almonds
• grated zest of one lemon

Ingredients for the cheesecake layer:

• 200 g of cream cheese
• 150g Greek yoghurt
• 1 teaspoon vanilla essence
• 1 tablespoon sweetener
• 1 egg

Ingredients for the raspberry swirl: 

• 100 g of frozen raspberries
• 1 teaspoon of sweetener of choice
• juice of half a freshly squeezed lemon

With a hand mixer mix together egg whites, egg, sweetener and vanilla essence, until airy. Then melt together  chocolate and butter over steam. In a food processor to process ground almonds in fine almond flour, add baking powder, a pinch of salt and grated zest of one lemon. Then mix together dry ingredients along with the melted chocolate and butter with eggs.
On medium heat, cook frozen raspberries in their own juice. Cook until softened, so that you can make a puree with a fork.  Drain any excess water a fine strainer, and add sweetener and lemon juice to what is left.
In a separate bowl with a hand mixer mix together all the ingredients for the cheesecake layer.
Line your baking dish (mine was about 15×20 cm) with baking paper. Spread the chocolate mass evenly over the baking tray. Then spread 5 tablespoons of cheesecake layer and draw a pattern with a fork. Then evenly spread the remaining cheesecake mixture. Similarly, add your raspberries with a teaspoon over the cream cheese and make a swirl 
Bake in a preheated oven at 160 ° C for about 35 minutes.

Enjoy! 🙂


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