The Hummingbird Bakery - Brownie Cheesecake with Raspberry Mousse

15 September 2011

Creamy, dreamy and silky smooth. A trio of the best cakes emerged in one - melting in your mouth. These words gives justice to describe this brownie cheesecake with raspberry mousse topping.

I was so happy to see a new baking book at the library (they rarely buys new books in this category, really) for a while ago and borrowed it right away. The hummingbird bakery cookbook had a lot of great recipes, but I have to say I was a bit disappointed of the images in the book. Not that they were not good, but I did not find them really appealing and up-to-date. I was expecting more by a professional bakery cookbook. Anyways, one of the recipes that caught my attention was this brownie cheesecake with raspberry cream. I decided to try this recipe (and I think it was the only recipe that really appealed to me - the cupcake recipes had a strange procedure of mixing everything together and did not really convince me) from the first time I saw it, and now finally I completed it last weekend. 

Did the recipe disappoint? No, not at all. But it was obvious, for how could brownies and cheesecake and raspberry mousse go wrong together if they tastes amazing seperate as I told my sister when she started to become skeptical (well now that is typical her). But using my own brownies recipe made it go a little wrong. The cheesecake was baked fine, but the brownies was still like a runny fondant on the sides after being in the oven for over 40 minutes. And that made me realize that I should have used the brownies recipe of the hummningbird bakery as it was made with chocolate while mine was not. And perhaps the consistency of the brownies needed chocolate to be able to hold the cheesecake batter and bake evenly along with it. Yea yea, a small bagatelle which did not affect the taste at all and I will remember to use the proper recipe next time. 

I love brownies, I love cheesecake and I love cream. And I would not say no to these goodies coming as 3-in-1. I hope to get the brownies right next time (I actually took step-by-step pictures of the brownies procedure, but as the recipe did not work out, I am not posting them. Try this brownie recipe and tell how your results turns out). This is a great recipe which I recommend highly. 

Makes about 24 pieces


200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour

Preheat the oven to 170°C / 325°F Gas 3

1. Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
4. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
5. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.


400g cream cheese
150g icing sugar
½ teaspoon vanilla extract
2 eggs

1. Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick

2. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy

3. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife

Bake in the preheated oven for about 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale.

Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

Cream Topping

300 ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate

33 x 23 x 5-cm baking tray, lined with greaseproof paper

1.Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
2. Turn the brownie out onto a board and turn the right way up.
3. Spread the topping evenly over the brownie and decorate with more raspberries.

Three layers of goodness! 

A bite of brownie cheesecake with raspberry mousse.. mmm..

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