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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
