(all images by jetsetbarbie)
As you may have noticed, I’ve been in the cheesecake brownie mood the last few days. I took out my Hummingbird Bakery recipe book and decided to try my hand at their Raspberry Cheesecake Brownie*. It’s definitely not something you can make in a hurry (the base should be refrigerated over night) but it’s totally worth the wait. I followed the recipe exactly and the results were excellent. I must warn you though, this is a SUPER heavy and sweet dessert. I will try to cut out at least 25% of the sugar next time and hope for the best.
*There are quite a few reviews of this recipe that detail various problems (soupy batter, runny topping, inconsistent baking times, etc) but I didn’t experience any issues. Maybe it was beginners luck?
**A split cheesecake is usually caused by either over mixing the batter or during the transition from a very hot oven to a cold room.