Cheesecake!!

If you know me, or have read my blog long enough, you will know... that i love to bake, and will take whatever excuse or reason to have a chance to bake!!
  Im someone who could bake allthe time... or i go through periods!! But the thing is... it seems tha tim usually the only one who eats what i bake... (as my mum is on some diet, or not eating as much..) so i always have to be like, 'will you eat if i bake:...' or be ready, to have to eat a half batch of cookies... i do freeze in aswell though :)
  But if there is ever any event, or special occasion... im there saying, ill bake!!!: )
  Somedays i do just get cravings for chocolate cake... then i like to treat myself!!
 
Tonight though it is my mum's and P's anniversary (nnnaawww :)´) and as ive wanted to make a cheesecake forever but havent had a chance, or occasion, i said i would make one tonight!!  :)
 
Im now sitting waiting for my mum to come back from the shop with the ingredients, my cheesecake choice is: brownie with raspberries:

ingredients

12 servings

Brownie Bottom

200 g Dark Chocolate
200g unsalted butter
250g icing sugar
3 pcs eggs
110 g of wheat flour

cheesecake

400 g cream cheese
150g icing sugar
100g White Chocolate
1 tsp Vanilli Sugar
2 eggs

raspberry Cream

3 cup heavy cream
75g icing sugar
160g fresh or frozen raspberries

The decoration

36 pcs
fresh raspberries


Preheat oven to 180 degrees.

  Brownie: Coarsely chop the chocolate place in a heatproof bowl and set it over a saucepan of simmering water. Allow melted chocolate.

  Place butter and sugar in an electric mixer with a ribbon blender and mix well.

  Add the eggs, one at a time, mixing well and scraping down the unmixed ingredients from the side of the bowl with a spatula.

  Add the flour little by account and mix well after each addition. Then turn the mixer up to high speed and beat for a while until the batter is smooth.

  Slowly pour in the melted chocolate and mix well. Pour into a 30 cm x 23 cm x 5 cm deep baking tray, lined with parchment paper and smooth over with a spatula.

  Cheesecake: Melt the white chocolate in the same manner as the dark chocolate.

  Mix cream cheese, powdered sugar and vanilla in an electric mixer with the flat mixer and mix on low speed until the mixture is smooth and thick.

  Add 1 egg at a time during overtaking. Scrape down the unmixed ingredients from the side of the bowl with a spatula. The mixture should be very smooth and creamy.

  Add the melted white chocolate and turn the mixer to a higher speed for a short time.

  Spoon out cheesecaken over brownie base and smooth with a spatula.

  Bake for 30-35 minutes until the edges browned slightly.

  Let cool completely and then set in the refrigerator for at least 3 hours, but it is very taste best if allowed to stand overnight.

  Raspberry Cream: Pour the cream, icing sugar and thawed raspberries in a bowl and whisk firm, but not hard. Spread the icing on cheesecaken.

  Cutting cheesecaken in 12 squares. Decorate with fresh raspberries.