Brownie Raspberry Cheesecake

Introduction

Brownie Raspberry Cheesecake combines rich chocolate brownies with creamy cheesecake, topped with fresh raspberries. This dessert is not only delicious but also visually appealing, making it a perfect treat for any occasion. The blend of flavors and textures creates a wonderful experience for your taste buds.

Why Make This Recipe

This recipe is a fantastic choice for chocolate and cheesecake lovers. The brownie base adds a fudgy richness, while the raspberry cheesecake brings a fruity tang. It’s a delightful dessert for gatherings, birthdays, or just a special night in. Plus, it’s visually stunning, sure to impress your friends and family!

How to Make Brownie Raspberry Cheesecake

Ingredients:

2.5 oz (70g) semisweet chocolate
1/2 cup (110g) butter
1/2 tsp instant coffee powder
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 tsp (2g) salt
1/2 cup (60g) all-purpose flour
21 oz (600g) cream cheese, room temperature
2/3 cup (135g) sugar
3 eggs, room temperature
2/3 cup (160g) sour cream
Zest from 1 lemon
1 tsp (5g) vanilla extract
1 tbsp (8g) cornstarch
1 cup (140g) fresh raspberries
1 tbsp (10g) flour
5.5 oz (150g) white chocolate
3 tbsp (45g) cream
Fresh raspberries for decoration
Chopped chocolate for decoration
Edible flowers (optional)

Directions:

Prepare the Brownie Layer: Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20cm) springform pan. Melt the chocolate and butter in a double boiler. Stir in the coffee and sugar, then cool slightly. Whisk in eggs and vanilla. Stir in the flour, cocoa powder, and salt. Bake for 18-20 minutes until a toothpick comes out with moist crumbs. Let cool.
Prepare the Cheesecake Filling: Lower the oven to 300°F (150°C). Beat cream cheese until smooth; add sugar, cornstarch, and salt. Mix in eggs one by one, then add vanilla, lemon zest, and sour cream. Coat the raspberries with flour and fold them into the mixture. Pour over the cooled brownie and bake for 45 minutes. Turn off the oven, let cool for an hour inside.
Cool and Chill: Run a knife around the edge of the pan, let cool to room temperature, then refrigerate overnight.
Prepare the White Chocolate Ganache: Melt white chocolate and cream in a double boiler until smooth. Cool slightly and pour over the cheesecake.
Decorate and Serve: Top with fresh raspberries, chopped chocolate, and edible flowers. Cut with a hot knife for clean slices. Enjoy!

How to Serve Brownie Raspberry Cheesecake

Serve your Brownie Raspberry Cheesecake chilled, topped with extra fresh raspberries and chopped chocolate for added texture and taste. You can also add a swirl of raspberry sauce for extra flair.

How to Store Brownie Raspberry Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It will stay good for up to 5 days in the fridge.

Tips to Make Brownie Raspberry Cheesecake

Make sure the cream cheese is at room temperature for smooth mixing.
Don’t overbake the cheesecake; it should be set but slightly jiggly in the center.
Use fresh raspberries for the best flavor and presentation.
For a thicker cheesecake, you can add an extra egg.

Variation

You can substitute the raspberries with other berries like strawberries or blueberries. You can also make a swirl design by dropping spoonfuls of raspberry puree on top before baking.

FAQs

Can I make this cheesecake a day in advance?
Yes, this cheesecake is great for making a day ahead. Just refrigerate it overnight for the best flavor and texture.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before using to avoid excess moisture.
Is there a gluten-free option for this recipe?
Yes, you can use gluten-free flour in place of all-purpose flour for a gluten-free version of this cheesecake.

Enjoy your delicious Brownie Raspberry Cheesecake, and impress everyone with your baking skills!