Stracciatella, raspberry & Brownie Cake

It's not Cheesecake Brownie and not realy a Neapolitan Cheesecake either, but what it is for sure is delicious and easily made. You won't even need an electric handheld mixer.


Brownie base:

  • 60g melted butter

  • 100g caster sugar

  • 40g cocoa powder

  • 1 egg

  • 35g plain flour

Cheescake filling:

  • 200g cream cheese

  • 60g caster sugar

  • 1 egg

  • 7g plain flour

  • 110ml whipping cream

  • dark chocolate shavings

  • a punnet of fresh raspberries (you can use frozen ones as well)


  • cocoa powder



makes one 15cm ø cake, double the ingredients for a 24cm ø cake.

  1. Preheat the oven to 175°C (fan oven). Line the bottom and the sides of a 15cm ø cake tin with baking paper. You can get the paper to stick to the sides by brushing some melted butter or vegetable oil on the inside of the tin.

  2. For the brownie base pour the melted butter and the sugar into a medium sized bowl and mix them together using a whisk. Add the egg and stir well until incorporated. Mix the cocoa powder with the flour in a separate small bowl and add to the sugar mix as well, folding it in with a spatula.

  3. Fill the brownie batter into the cake tin and bake for 10-12 minutes. Leave the base to cool on a cake rack.

  4. For the cheesecake filling you need a medium sized bowl again. Add the cream cheese, sugar and egg and again mix everything well together with a whisk until no lumps remain. Then add the flour and mix until incorporated and then stir in the whipping cream.

  5. Now you add the dark chocolate shavings, as much as you like, and fold them gently into the cheesecake filling using a spatula. Scatter the raspberries over the baked brownie base and then pour the stracciatella cheesecake filing on top.

  6. Place the cake tin back into the oven again, baking the cake at 175°C for about 10 minutes and then lowering the heat to 150!C for another 20-25 minutes. If the cake starts getting a golden colour around the edges and you don't want that, you can cover it with tin foil until it has finished baking.

  7. Take the cake out of the oven and leave to cool completely. Once it has cooled down let it set in the fridge for at least a couple of hours.

  8. Decorate the cake by cutting any shapes you like out of cardboard, place them on the cake, dust it with cocoa powder, remove the template and enjoy!