raspberry cheesecake for two.

I'm slightly obsessed with these cute little springform tins. they're ideal for  

a small or rich treat such as this one.

It was a pretty and perfect way to celebrate a sweet work friend's birthday. 

I halved the original recipe which was perfect for two 4" tins. Or bake into cupcake pans for an individual bite of bliss..OR just go for it in one cake tin. As for the raspberry whipped cream topping- I'm not sure why I don't do this more often. It will definitely be part of summertime picnics with strawberries or merengues! 

this is the halved recipe 

the ingredients:

for the brownie

100g dark chocolate 

for the cheesecake 

200g cream cheese

75g icing sugar

1 egg

1/4tsp vanilla

for the whipped cream

150ml cream

50g / 1/4c sugar 

1/4 c raspberries, add more or less depending on preference 

the temperature 180C 350F

the preparation

for the brownie

combine the butter and sugar, then add the eggs one at a time mixing well in between and scraping the sides. gradually beat in the flour until smooth. slowly pour in the melted chocolate and mix. pour the mixture into your pans and set aside for the cheesecake!

cheesecake

combine cream cheese, sugar and vanilla and  beat slowly until smooth and thick. add eggs one at a time. mix until it is smooth and creamy but not too much as the cheese will split. spoon this mixture on top of the brownie and smooth. bake for 30-40 minutes (even with both small cakes it took this long) the cheesecake should be firm to touch and slightly golden around the edges. allow to cool then refrigerate over night or for at least 2 hours. 

finally, whisk the cream and sugar until peaks begin to form. then add in the melted chocolate 

another birthday celebration with my mini pans..