This Raspberry Brownie Cheesecake is a deliciously rich treat! It combines the fudgy goodness of brownies with creamy cheesecake and sweet raspberries for a fun twist.
You’ll love how the tart raspberries cut through the sweet cheesecake, making each bite a perfect mix! I like serving it with a dollop of whipped cream on top—pure joy on a plate!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich brownie base. You can substitute with margarine or coconut oil for a dairy-free option, but it may slightly change the texture.
Cocoa Powder: Unsweetened cocoa is perfect for that deep chocolate flavor. If you’re out, you can use Dutch-processed cocoa, but note that it might make the batter a bit milder in taste.
Granulated Sugar: Regular sugar works well, but you can try brown sugar for a hint of caramel flavor. For a lower-calorie option, consider using a sugar substitute, though it can affect texture.
Cream Cheese: The backbone of the cheesecake layer! If you want a lighter option, you can use Neufchâtel cheese, which has less fat. For dairy-free, try cashew cream or a vegan cream cheese alternative.
Raspberries: Fresh raspberries are best, but frozen ones work in a pinch. You could also use strawberries, cherries, or blueberries if that suits your taste.
How Do I Get a Creamy Cheesecake Without Cracks?
To achieve a smooth, crack-free cheesecake, keep these tips in mind:
- Use room-temperature cream cheese. Cold cream cheese doesn’t mix well, leading to lumps.
- Don’t overmix the batter. Mix just until combined to avoid incorporating too much air, which can cause cracks.
- Bake at a lower temperature. A gentle bake helps keep the cheesecake creamy.
- Turn off the oven and let the cheesecake sit inside for about an hour after baking. This helps it cool down gradually.
- Chill for at least four hours, or overnight if possible. This allows the cheesecake to set properly.
Enjoy making your Raspberry Brownie Cheesecake—it’s sure to be a hit!
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) 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
- 1/2 cup (120ml) sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
For the Topping:
- 1/2 cup (90g) semi-sweet chocolate chips
- 1 teaspoon butter
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This Raspberry Brownie Cheesecake will take around 75 minutes to prepare and bake, plus at least 4 hours of chilling time in the fridge. So, set aside a cozy afternoon to enjoy making this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 325°F (163°C). Take a 9-inch (23 cm) springform pan and grease it or line it with parchment paper to ensure easy release after baking.
2. Make the Brownie Base:
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from heat and stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth. Now, sift in the cocoa powder, all-purpose flour, salt, and baking powder, mixing everything together until well combined. Pour this brownie batter into the prepared pan, spreading it evenly, and then bake it in the oven for about 15 minutes.
3. Prepare the Raspberry Puree:
While the brownie base is baking, take your fresh or frozen raspberries and blend them with the granulated sugar in a blender or food processor until smooth. If you prefer a seedless puree, strain it through a fine mesh sieve and set the raspberry puree aside.
4. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it becomes smooth and creamy. One at a time, add in the eggs, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until everything is just blended.
5. Layering Time:
Once your brownie base has baked, pour half of the cheesecake batter on top. Spoon the raspberry puree over this layer, then pour the remaining cheesecake batter on top. With a skewer or knife, gently swirl the raspberry puree into the cheesecake for a lovely marbled effect.
6. Bake the Cheesecake:
Place the cheesecake into the oven and bake for 40-45 minutes. You want the edges to be set while the center has a slight jiggle. After baking, let it cool completely on a wire rack before transferring it to the refrigerator. Chill for at least 4 hours, or even overnight if you can wait!
7. Add the Chocolate Topping:
For the finishing touch, melt the semi-sweet chocolate chips and the teaspoon of butter in a microwave-safe bowl. Do this in 20-second intervals, stirring after each, until the chocolate is smooth and glossy. Once the cheesecake is cooled and set, pour or spread this melted chocolate over the top.
8. Garnish and Serve:
Finish your cheesecake with a sprinkle of fresh raspberries on top for a pop of color and flavor. Now, slice it up and enjoy this delicious Raspberry Brownie Cheesecake chilled—it’s sure to impress!
Enjoy this deliciously rich Raspberry Brownie Cheesecake with a fudgy base, creamy cheesecake, and vibrant raspberry swirls topped with a glossy chocolate layer!
Can I Use Different Types of Berries in This Recipe?
Absolutely! You can substitute raspberries with other berries like strawberries, blueberries, or blackberries. Just adjust the sugar slightly based on the sweetness of the berries you choose.
How Can I Prevent My Cheesecake from Cracking?
To avoid cracks, make sure to mix the cheesecake batter just until combined. Overmixing can incorporate too much air, leading to cracks while baking. Also, bake at a lower temperature and let it cool gradually in the oven.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made a day in advance! Just be sure to chill it in the refrigerator for at least 4 hours or overnight. It actually tastes even better the next day as the flavors meld!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to a month. Just wrap them well in plastic wrap and aluminum foil to prevent freezer burn!
