Description
A stunning Raspberry Brownie Cheesecake with a rich fudgy dark chocolate brownie base, silky cream cheese filling studded with fresh raspberries. The ultimate showstopping dessert for any special occasion.
Ingredients
200g dark chocolate chopped
150g unsalted butter
250g granulated sugar
4 large eggs
150g all-purpose flour
1 teaspoon pure vanilla extract
Pinch of salt
300g cream cheese fully softened
100g powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
200g fresh or thawed frozen raspberries
Instructions
1. Preheat oven to 180C (350F) and prepare a 9-inch springform pan
2. Melt dark chocolate and butter over a water bath until smooth then cool slightly
3. Whisk sugar and eggs until pale and fluffy then stir in chocolate mixture and vanilla
4. Fold in flour and salt gently then pour into pan and bake 20 minutes
5. Cool brownie base then reduce oven to 160C (325F)
6. Beat cream cheese powdered sugar lemon juice and vanilla until smooth
7. Gently fold raspberries into cream cheese filling
8. Spread filling evenly over cooled brownie base
9. Bake 30 to 35 minutes until edges set and center jiggles gently
10. Turn off oven crack door and cool inside for 1 hour then refrigerate 4 hours before serving
Notes
All eggs and cream cheese must be fully at room temperature.
Drain frozen raspberries thoroughly before using.
Make ahead up to 2 days and refrigerate for best flavor.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: raspberry brownie cheesecake, brownie cheesecake recipe, raspberry dessert, chocolate raspberry cheesecake, layered cheesecake