Name: Raspberry Cheesecake Pastries
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 box (17.3 oz) frozen puff pastry (2 sheets), thawed in the refrigerator; All-purpose flour, for rolling; 8 oz full-fat brick cream cheese, softened; 1/4 cup (50 g) granulated sugar; 1 large egg yolk; 1 tablespoon all-purpose flour; 1 teaspoon pure vanilla extract; 1 teaspoon finely grated lemon zest (optional); 1/2 cup (about 160 g) seedless raspberry jam or thick raspberry preserves; 1 large egg beaten with 1 tablespoon water (egg wash); 1 to 2 tablespoons powdered sugar, for dusting (optional)

Ingredients

Scale

Cake batter

1 cup (125 g) all-purpose flour

3/4 cup (150 g) granulated sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (120 ml) whole milk

1/3 cup (5 1/3 tablespoons / 75 g) unsalted butter, melted

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped pecans or semisweet chocolate chips (optional)

Fudge topping

1/2 cup (100 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1/4 cup (21 g) unsweetened cocoa powder

1 1/2 cups (360 ml) very hot water

Vanilla ice cream or whipped cream, for serving (optional)

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Instructions

Heat the oven to 350°F. Have ready an ungreased 8×8-inch baking dish at least 2 inches deep, and set it on a rimmed sheet pan.

In a bowl, whisk together the flour, 3/4 cup granulated sugar, 2 tablespoons cocoa, baking powder, and salt.

Add the milk, melted butter, and vanilla and stir just until a thick, smooth batter forms. Fold in the nuts or chips if using. Spread the batter evenly in the dish.

In a small bowl, mix the brown sugar, 1/2 cup granulated sugar, and 1/4 cup cocoa. Sprinkle it evenly over the batter.

Slowly pour the hot water over the topping, pouring over the back of a large spoon to spread it gently. Do not stir.

Bake 35 to 40 minutes, until the top looks dry, set, and cracked, sauce bubbles at the edges, and a toothpick in the cake layer comes out with moist crumbs.

Let rest 15 minutes so the sauce thickens. Spoon into bowls, scooping deep to get the sauce, and serve warm with ice cream if you like.

Notes

Timing: 15 minutes active prep + 40 minutes baking + 15 minutes resting = about 1 hour 10 minutes until ready to serve.

Pan: a 9×9-inch dish works too; start checking at 30 minutes. Bake on a sheet pan because the sauce can bubble over.

Cocoa: natural or Dutch-process cocoa both work in this recipe.

Storage: refrigerate leftovers within 2 hours, covered, for 3 to 4 days. Reheat single servings in the microwave for 30 to 45 seconds.

Plus 15 minutes resting (included in total)

Author: Elian Cove
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian