Raspberry Cheesecake Brownie

Just when I thought my Cheesecake Brownie couldn't get any better, I found out it actually can. The addition of homemade raspberry preserve makes this dessert an instant winner. With fresh raspberries available all year round, there's really no need to wait for summer, although, of course, raspberries are best when in season. To make this cake, just follow my previous recipe, but use a full tub of cream cheese and omit the hazelnuts and coffee. Reserve 1/2 cup brownie mix and drop teaspoonfuls of batter and preserve all over the cheesecake layer, then create the swirls.

Cheesecake Brownie

Cheesecake and Brownie, who would have thought? Two of the most famous desserts in one fascinating combination. Luckily, making a vegan version is simple enough and the result...heavenly. I'd already made a cheesecake which came out great, so all I needed was the brownie to go with it. I found a great eggless brownie recipe on Chow Times and adapted it to make it richer and more fudge-like. Not all the recipes I try come out perfectly in the first attempt, but with this one everything was just right.

Strawberry Cheesecake

 

Everybody loves cheesecakes. Given their reputation, I tried a slice years ago and, sadly, it made no good impression on me. It was stale and too sweet, as I remember. I had no interest in giving it another try afterwards...until I became vegan and started baking heavily. Not having much to compare with, it wasn't easy finding a good vegan recipe, especially since there weren't many available last year. Jolinda Hackett's tofu cheesecake recipe on About.com seemed perfect and I went with it.