This Raspberry Brownie Cheesecake is a delicious treat that combines rich, fudgy brownies with creamy cheesecake and fresh raspberries. It’s like a party in your mouth!
I love the burst of tartness from the raspberries that balances the sweetness perfectly. Plus, who can resist that chocolatey goodness? Perfect for any dessert lover! 🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is great for the brownie layer to control the saltiness. If you’re looking for a dairy-free option, you can substitute with coconut oil or vegan butter, although the flavor may vary slightly.
Cocoa Powder: Unsweetened cocoa gives a rich chocolate flavor. If you’re out, Dutch-processed cocoa can be used, but it might change the taste a bit. For a different flavor, try carob powder.
Cream Cheese: For the cheesecake layer, full-fat cream cheese offers the best texture. You can substitute with a low-fat version, but it might not be as creamy. Vegan cream cheese works as an alternative too.
Sour Cream: If you don’t have sour cream, plain Greek yogurt is a perfect substitute. It adds a similar tanginess while keeping the texture creamy.
Raspberries: Fresh raspberries are fantastic, but feel free to use frozen if fresh ones aren’t available. Just thaw and drain them before use. You could also swap with strawberries for a different berry flavor.
How Do You Get the Perfect Swirl in Your Cheesecake?
Creating that beautiful raspberry swirl requires a gentle touch. Here’s how to do it:
- After layering the cheesecake batter and raspberry sauce, use a knife or skewer to gently drag through the layers. Aim for a zig-zag motion, not a vigorous mix!
- Don’t overdo it; you want distinct swirls rather than a completely mixed filling. Aim for beautiful highlights of raspberry throughout the cheesecake.
- Be patient while pouring the raspberry sauce in small dollops for a more artistic look!
With these tips, you’ll have a stunning raspberry brownie cheesecake, bursting with flavor and visually appealing to serve to family and friends! Enjoy baking!
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 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 (130g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (80ml) sour cream or heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
- Melted chocolate for drizzling (optional)
How Much Time Will You Need?
To make this Raspberry Brownie Cheesecake, you’ll spend approximately 20 minutes in preparation time, around 1 hour baking, and then a chilling time of at least 4 hours or overnight. Total time includes all the fun of mixing and assembling the layers followed by a cool-down!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper for easy removal later on.
2. Make the Brownie Layer:
In a mixing bowl, combine the melted butter and sugar. Then crack in the eggs and add vanilla extract. Beat everything together until smooth and combined.
Next, sift the cocoa powder, flour, salt, and baking powder together. Gradually fold this mixture into your wet ingredients until well combined.
Finally, spread the brownie batter evenly in the bottom of the prepared pan.
3. Bake the Brownie Base:
Pop the brownie layer into the oven and bake for about 12-15 minutes. You want it to be just set, so it can finish baking with the cheesecake. Once done, remove from the oven and set aside.
4. Prepare Raspberry Sauce:
In a small saucepan, toss together the raspberries, sugar, and lemon juice. Cook over medium heat, mashing the raspberries as you go, until it’s syrupy and thickened—this usually takes about 5-7 minutes. You can strain the seeds if you’d like smoother sauce, then set it aside to cool.
5. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Mix in the sugar until well combined.
Add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract and sour cream (or heavy cream) until everything is nice and smooth.
6. Assemble the Cheesecake:
Pour half of the cheesecake batter over the brownie base, then spoon half of the raspberry sauce in small dollops on top. Repeat this layering with the remaining cheesecake batter and raspberry sauce.
Take a knife or a skewer and gently swirl the raspberry sauce into the cheesecake batter to create a beautiful marbled effect.
7. Bake the Cheesecake:
Now it’s time to bake! Place the cheesecake in the oven and let it bake for 45-55 minutes. You want the center to be almost set, but still slightly jiggly. Avoid overbaking to keep it from cracking.
Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour.
8. Chill and Serve:
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or ideally overnight to allow it to fully set.
Before serving, top with fresh raspberries and drizzle melted chocolate over the cheesecake if you want to elevate it even more!
9. Slice and Enjoy!
To serve, use a hot, wet knife for clean slices. Enjoy this rich, delicious cheesecake that combines a fudgy brownie base with creamy cheesecake and delightful raspberry swirls!
—
This Raspberry Brownie Cheesecake is not only beautiful but also an unforgettable dessert that will delight everyone who tries it. Enjoy your baking adventure! 🍰
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture might not be as creamy and rich as with full-fat cream cheese. For the best flavor and texture, full-fat is recommended.
What Should I Do If I Don’t Have Fresh Raspberries?
Frozen raspberries work great as a substitute! Just make sure to thaw them completely and drain any excess liquid before using them in the sauce. You can also use other berries like strawberries or blueberries!
Can I Prepare This Cheesecake in Advance?
Absolutely! This cheesecake can be made a day before serving, which actually helps the flavors meld together. Just keep it tightly covered in the refrigerator, and it will be delicious when you’re ready to enjoy it!
How Do I Prevent Cracks in My Cheesecake?
To minimize cracking, make sure to bake the cheesecake at a low temperature and avoid overbaking. Also, letting it cool gradually by cracking the oven door after baking helps to prevent sudden temperature changes. If a crack does form, you can cover it with chocolate drizzle or fresh raspberries for a lovely disguise!