Brownie Swirl Cheesecake with Raspberry Sauce

Serves 8, Prep 30 mins, Cook 1 hour, 5 mins

200g dark cooking chocolate,

chopped

150g unsalted butter, chopped

1 cup caster sugar

3 eggs, lightly beaten

1 cup plain flour

¼ cup cocoa powder

TOPPING

2 x 250g blocks cream cheese,

chopped, at room temperature

¾ cup icing sugar mixture

2 eggs

RASPBERRY SAUCE

2 cups frozen raspberries

½ cup caster sugar

2 tblsps water

1 Invert base of a 20cm round springform pan. Grease base and side. Line side with baking paper.

2 Combine chocolate and butter in a large heatproof bowl. Sit bowl over saucepan of simmering water. Stir until smooth. Remove bowl from heat. Stir in sugar. Stand for 15 minutes.

3 Whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until combined. Reserve ½ cup of the mixture in a jug. Cover.

4 Pour remaining mixture into pan. Spread evenly. Place on an oven tray.

5 Cook in a moderately slow oven (160C) for about 30 minutes, or until just set and a crust forms on top. Remove. Stand for 15 minutes.

6 Meanwhile, make topping. Process all the ingredients in food processor until smooth.

7 Gently spoon topping over warm brownie base. Dollop spoonfuls of reserved brownie mixture over top. Using a flat-bladed knife, gently swirl through topping to create a marbled effect. Return cheesecake to oven.

8 Cook in a moderately slow oven (160C) for about 35 minutes, or until set. Turn oven off. Leave cheesecake in the oven for 30 minutes with door ajar. Remove. Stand in pan 30 minutes before serving.

9 To make sauce, combine all ingredients in a large saucepan. Stir over medium to low heat until sugar is dissolved. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Remove from heat.

10 Serve warm cheesecake with warm sauce.