This Raspberry Brownie Cheesecake is a delicious treat that brings together creamy cheesecake, rich chocolate brownies, and fresh raspberries. It’s a heavenly mix that looks fancy but is really fun to make!
Honestly, who can resist that blend of chocolate and berry goodness? I often serve it at gatherings, and it always gets compliments. Everyone deserves a slice of this yummy delight! 😋
Key Ingredients & Substitutions
Unsalted Butter: This ingredient adds richness to the brownie layer. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute for a similar texture.
Semi-sweet Chocolate: For brownies, semi-sweet is perfect for that nice balance between sweet and bitter. If you don’t have any, dark chocolate works well too, but it will be less sweet.
Cream Cheese: This is essential for that creamy cheesecake texture. Use full-fat for the best results. Neufchâtel can be a lighter option. If avoiding dairy, try vegan cream cheese, which is available at many stores.
Raspberries: Fresh are always great, but frozen raspberries work just as well. If you can’t find either, consider using strawberry or blueberry puree for a twist!
How Do You Perfectly Swirl Raspberry Puree into Cheesecake?
Swirling raspberry puree into cheesecake can be tricky, but with the right technique, it’s easy! Here’s how to do it:
- Once your cheesecake batter is in the pan, drop spoonfuls of the raspberry puree on top.
- Don’t overdo it; small dollops work better for swirling.
- Using a skewer or knife, gently drag through the puree and cheesecake batter. Try to go from side to side and swirl in a circular motion.
- The goal is to create a marbled effect without fully mixing the puree into the cheesecake.
Remember, less is more! A gentle touch results in beautiful swirls that stand out.
How to Make Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp salt
For the Raspberry Swirl Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream
For the Raspberry Puree:
- 1 cup fresh or frozen raspberries
- 1-2 tbsp sugar (adjust to taste)
- 1 tsp lemon juice (optional)
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delightful Raspberry Brownie Cheesecake takes about 20 minutes to prepare, plus around 40-45 minutes to bake, and then it needs to chill for at least 4 hours (or overnight) before serving. So, plan on about 5 hours from start to finish, mostly for chilling!
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes until the raspberries break down, and the mixture thickens slightly. Once done, strain it through a fine mesh sieve to remove the seeds and set it aside to cool.
2. Preheat Oven and Prepare Pan:
Preheat your oven to 325°F (160°C). Line a 9×9 inch square baking pan with parchment paper, leaving some edges overhanging. This will make it easier to pull the cheesecake out once it’s set.
3. Make the Brownie Layer:
Melt the unsalted butter and chopped semi-sweet chocolate together in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Stir until the mixture is smooth. Remove from heat and whisk in the granulated sugar until combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Sift in the all-purpose flour, cocoa powder, and salt, and gently fold the mixture until just combined. Spread the brownie batter evenly into the prepared pan.
4. Make the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy. Add the eggs one at a time, mixing well each time. Stir in the vanilla extract and sour cream until the mixture is smooth and well mixed.
5. Assemble the Cheesecake:
Pour the cheesecake batter over the brownie layer, spreading it evenly. Then, spoon small dollops of the raspberry puree on top of the cheesecake batter. Using a skewer or knife, gently swirl the raspberry puree through the cheesecake layer to create a beautiful marbled effect.
6. Bake:
Place the pan in the preheated oven and bake for 40-45 minutes. The edges should set, but the center will be slightly jiggly. Be careful not to overbake, as you want that nice creamy texture!
7. Cool and Chill:
Once baked, let the cheesecake cool to room temperature. After it has cooled, refrigerate it for at least 4 hours or overnight to ensure it sets properly.
8. Serve:
When you’re ready to serve, cut into squares and garnish each piece with fresh raspberries. Enjoy your delicious Raspberry Brownie Cheesecake!
This dessert beautifully combines rich brownie with creamy cheesecake and a delightful raspberry swirl. Perfect for any occasion!
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lower-fat option, you can use Neufchâtel cheese instead of regular cream cheese. For a dairy-free version, try using a vegan cream cheese alternative that will still give you a creamy texture.
How Do I Store Leftovers?
Leftover Raspberry Brownie Cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it wrapped tightly in plastic wrap, then aluminum foil, for up to 2 months. Thaw in the fridge overnight before serving.
Can I Use Different Fruits for the Puree?
Absolutely! While raspberries are delicious, you can use strawberries, blueberries, or blackberries instead. Just keep in mind that you may need to adjust the sugar based on the sweetness of the fruit you choose.
What’s the Best Way to Cut the Cheesecake?
To get clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This will help prevent the layers from sticking together and keep your pieces looking beautiful!