This Raspberry Brownie Cheesecake is a tasty treat that combines rich chocolate brownies with creamy cheesecake. The bright raspberries add a pop of color and a sweet-tart flavor!
Key Ingredients & Substitutions
Brownie Layer: Using unsalted butter gives you control over the saltiness. Try using coconut oil or margarine if you’re looking for a dairy-free option!
Cocoa Powder: Unsweetened cocoa powder provides a rich chocolate flavor. For a different taste, you can use Dutch-processed cocoa which is smoother in flavor.
Cream Cheese: Full-fat cream cheese is ideal for creaminess. If you’re feeling adventurous, try mascarpone for an even richer cheesecake or a dairy-free cream cheese to suit dietary preferences.
Fresh Raspberries: If fresh raspberries are unavailable, frozen raspberries can work. Just thaw and drain them before cooking for the swirl.
How Do You Get a Creamy Cheesecake Without Cracks?
The key to a smooth, crack-free cheesecake is to avoid overmixing and baking at the right temperature. Here are some tips:
- Bring your cream cheese to room temperature before mixing to ensure a smooth texture.
- Mix the cheesecake batter on low speed to avoid incorporating too much air.
- When baking, place a pan of water in the oven to create steam—this helps keep moisture in and reduces cracking.
- Cool your cheesecake slowly by leaving it in the oven with the door slightly ajar for about an hour after it’s done baking.
Raspberry Brownie Cheesecake
Ingredients:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Chocolate Drizzle:
- 1/4 cup (45g) semi-sweet chocolate chips
- 1 teaspoon butter or cream
Time Needed:
This Raspberry Brownie Cheesecake requires about 20 minutes of active prep time and 40-45 minutes for baking. Additionally, allow at least 3 hours or overnight for chilling in the refrigerator before serving. So, plan for a total of about 4 hours, but don’t worry, most of that is just letting it chill!
Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and the mixture thickens slightly (this takes about 5 minutes). If you’d like a smoother sauce, strain it through a fine mesh sieve to remove the seeds. Let the sauce cool.
2. Make the Brownie Layer:
Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper to make it easy to remove later. In a microwave-safe bowl, melt the butter. Then stir in the sugar, eggs, and vanilla until everything is well combined. Now, add in the cocoa powder, flour, salt, and baking powder, mixing until just combined. Spread the brownie batter evenly into the prepared pan.
3. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Next, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract. Pour this creamy cheesecake batter over the brownie layer in the pan.
4. Add the Raspberry Swirl:
Now it’s time to add some color! Drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Then, take a knife or skewer and gently swirl the raspberry sauce into the cheesecake to create a beautiful marbled effect.
5. Bake:
Place the pan in the preheated oven and bake for 40-45 minutes, or until the cheesecake layer is set and the edges are lightly browned. Once done, remove it from the oven. Allow it to cool to room temperature, then refrigerate for at least 3 hours (or overnight) to let it firm up.
6. Chocolate Drizzle:
Before serving, melt the chocolate chips and butter (or cream) together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Drizzle the melted chocolate over the chilled cheesecake for a delicious finishing touch.
7. Serve:
When you’re ready to serve, cut the cheesecake into squares. Garnish each piece with fresh raspberries on top for an extra pop of flavor.
Enjoy your decadent Raspberry Brownie Cheesecake that perfectly balances rich chocolate and tangy raspberries! It’s sure to be a hit!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before using in the sauce. This will help maintain the right consistency for the raspberry swirl.
What If My Cheesecake Cracks While Baking?
Cracks can happen if the cheesecake is baked too long or at too high a temperature. To prevent this, avoid overmixing the batter and consider baking it in a water bath for even heat distribution. If cracks do occur, a drizzle of chocolate will cover them up nicely!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 2 months, just wrap them tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend, and ensure that your other ingredients are gluten-free as well. The texture might vary slightly, but it will still be delicious!
