I stumbled upon this recipe during my blog hopping adventure yesterday and immediately ran out to the store to buy the raspberries. Surprisingly, the fresh berries were about the same price as the frozen, so I went with the fresh.
I'm not at all ashamed to tell you that I used a packaged brownie mix instead of making my own. I only wish I had bought the dark chocolate mix instead of the fudge brownie mix. But they are scrumdiddlyumptious! I mean really, how can you go wrong with chocolate, cheesecake, and rasberries?! (I apologize for the picture... I didn't have my camera handy, so it's a cell phone shot.) I think I probably dove into these a little bit sooner than I should have, because my layers don't look nearly as nice and neat as Rebekah's do. But I couldn't wait! Here is my cheater version. Ingredients:
Preheat oven to 350º. Spray the bottom of a 9x13 cake pan.
Mix up the brownie batter as directed on the package.
Beat together the cream cheese, sugar, eggs, and vanilla until it’s smooth and creamy mixture.
Spread 2/3 of the brownie mixture on the bottom of your cke pan. Pour the cream cheese on top and spread it out evenly.
Now add the remaining chocolate mix on top of the cream cheese by spoonfuls. Using a knife, marble the cream cheese and brownie mix.
Gently press the raspberries into the cheesecake so they're even with the surface.
Bake for 40 to 45 minutes or until the cake feels set when gently touched in the center.
Let the brownies cool, then refrigerate several hours, preferably overnight, before cutting them in squares. (Or realize, that you can't possibly wait that long and enjoy them right away!!!)
These sound fabulous! I know what you mean about the weather. Last week it was in the twenties and this week its in the 60s. Crazy weather! Love your blog name and your header is so cute & clever!
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