why make this recipe
Raspberry Brownie Cheesecake is a rich and delightful dessert that combines two favorites: brownies and cheesecake. With its chocolatey base and creamy raspberry topping, it is perfect for anyone who loves sweet treats. This dessert not only looks impressive but also tastes amazing, making it great for special occasions or just a fun weekend baking project. Plus, the tartness of the raspberries adds a wonderful balance to the sweetness, making every bite satisfying.
how to make Raspberry Brownie Cheesecake
Ingredients
- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 4 eggs
- 150 g flour
- 1 tsp vanilla extract
- 300 g cream cheese
- 100 g powdered sugar
- 200 g raspberries
- 1 tbsp lemon juice
- A pinch of salt
Directions
- Melt the dark chocolate and butter in a water bath until smooth. Allow to cool slightly.
- In a separate bowl, whisk together the sugar and eggs until frothy. Add the cooled chocolate-butter mixture and vanilla extract, mixing well. Fold in flour and a pinch of salt.
- In another bowl, combine cream cheese, powdered sugar, and lemon juice and blend until creamy and smooth.
- Prepare raspberries by gently washing and patting dry.
- Spread the cheesecake filling over the baked brownie layer and gently fold in the raspberries.
- Bake at 160 °C (320 °F) for 30 to 35 minutes. The filling should be firm with a slight jiggle in the center.
how to serve Raspberry Brownie Cheesecake
Once your Raspberry Brownie Cheesecake has cooled, you can cut it into slices. It looks great on a nice plate and can be garnished with a few fresh raspberries or a dusting of powdered sugar for an extra special touch. Serve it chilled for a refreshing dessert or at room temperature for a softer texture.
how to store Raspberry Brownie Cheesecake
Store any leftover Raspberry Brownie Cheesecake in the refrigerator. It will stay fresh for about 3 to 5 days when kept in an airtight container. For best results, slice it before storing, so you can easily grab a piece whenever you want a treat.
tips to make Raspberry Brownie Cheesecake
- Make sure to let the chocolate and butter mixture cool slightly before adding it to the eggs; this prevents cooking the eggs.
- Be gentle when folding in the raspberries to keep them whole and avoid turning the cheesecake red.
- For an added flavor, consider adding a pinch of cinnamon or nutmeg to the brownie mix.
variation
You can switch up the berries by using strawberries or blueberries if you prefer. You can also make a chocolate cheesecake layer instead of plain cheesecake for even richer flavor.
FAQs
Can I use white chocolate instead of dark chocolate?
Yes, you can use white chocolate, but keep in mind that it will change the flavor and color of the brownie base.
How can I tell when the cheesecake is done?
The cheesecake is done when it looks firm with a slight jiggle in the center, and the edges are set.
Can I freeze Raspberry Brownie Cheesecake?
Yes, you can freeze it! Wrap it well in plastic wrap and then place it in an airtight container. It can last up to 2 months in the freezer. Just thaw it in the refrigerator before serving.
Raspberry Brownie Cheesecake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and delightful dessert that combines brownies and cheesecake, topped with tart raspberries for a perfect sweet balance.
Ingredients
- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 4 eggs
- 150 g flour
- 1 tsp vanilla extract
- 300 g cream cheese
- 100 g powdered sugar
- 200 g raspberries
- 1 tbsp lemon juice
- A pinch of salt
Instructions
- Melt the dark chocolate and butter in a water bath until smooth. Allow to cool slightly.
- In a separate bowl, whisk together the sugar and eggs until frothy. Add the cooled chocolate-butter mixture and vanilla extract, mixing well. Fold in flour and a pinch of salt.
- In another bowl, combine cream cheese, powdered sugar, and lemon juice and blend until creamy and smooth.
- Prepare raspberries by gently washing and patting dry.
- Spread the cheesecake filling over the baked brownie layer and gently fold in the raspberries.
- Bake at 160 °C (320 °F) for 30 to 35 minutes. The filling should be firm with a slight jiggle in the center.
Notes
Let the chocolate and butter mixture cool slightly before adding it to the eggs to prevent cooking the eggs. Fold in the raspberries gently to keep them whole.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
