Put raspberries into a small pan with 50ml (2fl oz) water. Bring to the boil and bubble for 5-7min until thickened and pulpy, stirring and squashing the berries occasionally to encourage them to break down. Strain through a sieve into a small bowl (discard seeds). Set aside to cool.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt butter and chocolate in a heatproof bowl sat over a pan of gently simmering water. Set aside to cool for 10min.
Step 3
Meanwhile, make cheesecake topping. In a medium bowl, beat cream cheese until soft then mix in egg and sugar until smooth. Set aside.
Step 4
Next stir sugar and a pinch of salt into chocolate mixture and stir in eggs. Sift over flour and cocoa powder and mix to combine. Scrape into prepared tin and spread to level. Pour over cheesecake mix and gently spread to cover.
Step 5
Dollop over teaspoonfuls of raspberry purée, then run a knife or skewer through cheesecake mixture to marble. Bake for 35-40min or until cheesecake feels set to the touch. Cool completely in the tin before cutting into squares.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
