Recipes, re-invented from cooking shows
Raspberry Cheesecake Brownies
Prep. Time:
Baking Time:
Total Time:
1 hour
45 minutes
About 7 hours (including 4 hours chilling)
Serves:
16–18 squares
Lottie created this dish for Great British Bake Off ™ Series 11. Her ambitious double-baked pecan brownie crowned with baked raspberry cheesecake won praise from Prue Leith for the bright sharpness of the raspberry, while Paul Hollywood found the flavour enjoyable. This is a Fix-It version: it keeps...
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Ingredients
FOR THE PECAN BROWNIE BASE:
Dark chocolate (about 70%), chopped — 7 oz / 200 g
Unsalted butter — 12 tbsp (1 1/2 sticks) / 175 g
Caster (superfine) sugar — 1 1/4 cups / 250 g
Light brown sugar — 1/4 cup, packed / 50 g
Large eggs — 3
Vanilla extract — 1 tsp
Plain (all-purpose) flour — 3/4 cup + 1 tbsp / 100 g
Cocoa powder (Dutch-process) — 1/4 cup + 1 tsp / 30 g
Fine salt — 1/2 tsp
Pecans, toasted and roughly chopped — 1 cup / 100 g
FOR THE RASPBERRY RIBBON:
Raspberries (fresh or frozen) — 1 1/2 cups / 200 g
Caster (superfine) sugar — 2 tbsp / 30 g
Lemon juice — 1 tsp
FOR THE RASPBERRY CHEESECAKE LAYER:
Full-fat cream cheese, room temperature — 10.5 oz / 300 g
Caster (superfine) sugar — 1/4 cup + 1 tbsp / 60 g
Large egg — 1
Plain (all-purpose) flour — 1 tbsp
Vanilla extract — 1/2 tsp
FOR THE PECAN-RASPBERRY CRUMB:
Pecans, chopped — 1/3 cup / 40 g
Freeze-dried raspberries, crushed — 2 tbsp / 5 g
Demerara (raw) sugar — 1 tbsp / 12 g
EQUIPMENT:
8-inch / 20 cm square tin, base and sides lined with parchment (overhang as a sling)
Heatproof bowl and small saucepan
Electric whisk or stand mixer
Fine sieve and a fork
Long, thin knife and a jug of just-boiled water
Method
STEP 1: PREPARE THE TIN
Heat the oven to 350°F / 180°C. Line the square tin with parchment, leaving an overhang on two sides as a sling.
STEP 2: MAKE THE RASPBERRY RIBBON
Make this first so it has time to cool. Simmer the raspberries with the caster sugar and lemon juice for 6–8 minutes until thick and jammy, then sieve out the seeds. You want a concentrated, spreadable puree — keeping it tight is what lets the fruit cut through the cheesecake.
STEP 3: MAKE THE BROWNIE BATTER
Melt the dark chocolate and butter together gently, then cool for 5 minutes. Whisk in both sugars, then the eggs one at a time, then the vanilla, until glossy. Fold in the flour, cocoa and salt just until combined, then the toasted pecans. Spread into the tin.
STEP 4: PAR-BAKE THE BASE
Par-bake the base for 18 minutes — the edges should be set but the centre still soft. This partial bake lets the two layers finish together without the brownie drying out.
STEP 5: MAKE THE CHEESECAKE LAYER
While the base bakes, beat the cream cheese smooth, then beat in the caster sugar, egg, flour and vanilla just until combined — do not overwhip, which traps air and cracks the top. The extra spoon of flour gives a firmer, cleaner set.
STEP 6: ASSEMBLE
Drop the cooled raspberry ribbon in spoonfuls over the par-baked base and spread to a thin layer, holding a little back. Pour the cheesecake batter over and level it, then dot the reserved raspberry on top and marble lightly with a skewer.
STEP 7: BAKE
Lower the oven to 325°F / 160°C and bake for 25–27 minutes. It is done when the cheesecake is set around the edge with only a slight wobble in the very centre; it will firm fully as it chills. Trust the wobble, not the clock alone.
STEP 8: COOL GRADUALLY
Turn the oven off and leave the tin inside with the door ajar for 10 minutes, then move it to a wire rack at room temperature for 1 hour. Never force a warm bake down in a freezer: condensation drips onto the surface and leaves the top soggy.
STEP 9: CHILL
Chill the cooled tin in the fridge for at least 4 hours, ideally overnight, so both layers set firm and slice cleanly.
STEP 10: CUT
Lift out using the parchment sling. Cut with a long, thin knife dipped in just-boiled water and wiped dry between every cut for clean, square edges.
STEP 11: FINISH
Scatter the chopped pecans, crushed freeze-dried raspberries and a little demerara over the top just before serving. Cut into 16–18 squares.
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Instructions
FOR THE PECAN BROWNIE BASE:
Dark chocolate (about 70%), chopped — 7 oz / 200 g
Unsalted butter — 12 tbsp (1 1/2 sticks) / 175 g
Caster (superfine) sugar — 1 1/4 cups / 250 g
Light brown sugar — 1/4 cup, packed / 50 g
Large eggs — 3
Vanilla extract — 1 tsp
Plain (all-purpose) flour — 3/4 cup + 1 tbsp / 100 g
Cocoa powder (Dutch-process) — 1/4 cup + 1 tsp / 30 g
Fine salt — 1/2 tsp
Pecans, toasted and roughly chopped — 1 cup / 100 g
FOR THE RASPBERRY RIBBON:
Raspberries (fresh or frozen) — 1 1/2 cups / 200 g
Caster (superfine) sugar — 2 tbsp / 30 g
Lemon juice — 1 tsp
FOR THE RASPBERRY CHEESECAKE LAYER:
Full-fat cream cheese, room temperature — 10.5 oz / 300 g
Caster (superfine) sugar — 1/4 cup + 1 tbsp / 60 g
Large egg — 1
Plain (all-purpose) flour — 1 tbsp
Vanilla extract — 1/2 tsp
FOR THE PECAN-RASPBERRY CRUMB:
Pecans, chopped — 1/3 cup / 40 g
Freeze-dried raspberries, crushed — 2 tbsp / 5 g
Demerara (raw) sugar — 1 tbsp / 12 g
EQUIPMENT:
8-inch / 20 cm square tin, base and sides lined with parchment (overhang as a sling)
Heatproof bowl and small saucepan
Electric whisk or stand mixer
Fine sieve and a fork
Wire cooling rack
Long, thin knife and a jug of just-boiled water
Heading 5
Ingredients
STEP 1: PREPARE THE TIN
Heat the oven to 350°F / 180°C. Line the square tin with parchment, leaving an overhang on two sides as a sling.
STEP 2: MAKE THE RASPBERRY RIBBON
Make this first so it has time to cool. Simmer the raspberries with the caster sugar and lemon juice for 6–8 minutes until thick and jammy, then sieve out the seeds. You want a concentrated, spreadable puree — keeping it tight is what lets the fruit cut through the cheesecake.
STEP 3: MAKE THE BROWNIE BATTER
Melt the dark chocolate and butter together gently, then cool for 5 minutes. Whisk in both sugars, then the eggs one at a time, then the vanilla, until glossy. Fold in the flour, cocoa and salt just until combined, then the toasted pecans. Spread into the tin.
STEP 4: PAR-BAKE THE BASE
Par-bake the base for 18 minutes — the edges should be set but the centre still soft. This partial bake lets the two layers finish together without the brownie drying out.
STEP 5: MAKE THE CHEESECAKE LAYER
While the base bakes, beat the cream cheese smooth, then beat in the caster sugar, egg, flour and vanilla just until combined — do not overwhip, which traps air and cracks the top. The extra spoon of flour gives a firmer, cleaner set.
STEP 6: ASSEMBLE
Drop the cooled raspberry ribbon in spoonfuls over the par-baked base and spread to a thin layer, holding a little back. Pour the cheesecake batter over and level it, then dot the reserved raspberry on top and marble lightly with a skewer.
STEP 7: BAKE
Lower the oven to 325°F / 160°C and bake for 25–27 minutes. It is done when the cheesecake is set around the edge with only a slight wobble in the very centre; it will firm fully as it chills. Trust the wobble, not the clock alone.
STEP 8: COOL GRADUALLY
Turn the oven off and leave the tin inside with the door ajar for 10 minutes, then move it to a wire rack at room temperature for 1 hour. Never force a warm bake down in a freezer: condensation drips onto the surface and leaves the top soggy.
STEP 9: CHILL
Chill the cooled tin in the fridge for at least 4 hours, ideally overnight, so both layers set firm and slice cleanly.
STEP 10: CUT
Lift out using the parchment sling. Cut with a long, thin knife dipped in just-boiled water and wiped dry between every cut for clean, square edges.
STEP 11: FINISH
Scatter the chopped pecans, crushed freeze-dried raspberries and a little demerara over the top just before serving. Cut into 16–18 squares.
Comments, or questions, for this recipe
I, too, am a chocolate lover, Joan. I hope you try baking this dish. Jo
Jo
Jul 2, 2026
Looks so appetizing
Joan
Jul 2, 2026
I'm a paragraph. Click here to add your own text and edit me. It's easy.
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