Blackberry Cheesecake Brownie Recipe By Roberta Hall
- Jelisa Castrodale
- Jan 27
- 2 min read
Extracted from The Changing Tides, A Cookbook by Roberta Hall-McCarron (Kitchen Press, £25)
Fudgy chocolate brownie with zingy, fresh blackberries and creamy cheesecake – heaven.
Serves 8
Ingredients:
Brownie
110g 70% dark chocolate, roughly chopped
110g unsalted butter, cubed
2 medium eggs
170g light soft brown sugar
1 vanilla pod or 1 tsp vanilla extract
75g plain flour
¼ tsp salt
Blackberry cheesecake
500g blackberries
225g cream cheese
2 tbsp icing sugar, sifted
2 tbsp double cream
¾ platinum gelatine leaf
To finish: 25g white chocolate
Equipment:
20cm springform cake tin, lined with greaseproof paper
Method:
Preheat the oven to 180°C fan.
Make the brownie base first. In a bain-marie, melt the chocolate and butter, then set aside. In a bowl, whisk the eggs, sugar and vanilla together and then, off the heat, beat them into the chocolate mix.
Fold in the flour and salt, then pour the batter into the lined cake tin and bake for 20 minutes until you see cracks at the edges. Leave the brownie to cool in its tin.
Set aside 100g of the blackberries, then blitz the rest of them in a small blender until smooth (a stick blender will also work). Push them through a sieve to get a purée, then weigh out 225g and set aside. In a bowl, whisk the cream cheese, icing sugar and cream together until everything is combined and smooth.
Bloom the gelatine in a small bowl of cold water for 5 minutes. In a small pan, warm the weighed out blackberry purée. Squeeze out any excess water from your gelatine leaf, then add the softened leaf to the purée. Stir until it has dissolved, then beat the purée into the cream cheese mix until it is fully incorporated. Quickly pour it on to the cooled brownie so you have a nice, flat layer, then put it into the fridge to set for a few hours.
To serve, halve the remaining blackberries and decorate the top of the cheesecake with them, then grate over plenty of white chocolate.
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