This Raspberry Brownie Cheesecake is a sweet treat that combines creamy cheesecake with rich brownies and tangy raspberries. It’s a dessert that’s sure to impress anyone who tries it!
When I make this, I can’t help but smile at the pretty pink and chocolate layers. Plus, those little bursts of raspberry make each bite exciting. Who can resist that? 😄
The best part? It’s surprisingly easy to whip up. I just bake the brownie base, layer it with cheesecake, and add raspberries on top. So yummy and fun to share!
Key Ingredients & Substitutions
Unsalted Butter: This makes the brownies rich. If you don’t have unsalted, you can use salted butter but cut back on the added salt in the recipe by a pinch. I find that unsalted gives you better control over the sweetness.
Cocoa Powder: Look for unsweetened cocoa for the best flavor. If you’re out, you can use Dutch-processed cocoa, but it might change the flavor slightly. I’ve switched these before, and they still turn out great!
Raspberries: Fresh raspberries are ideal for their flavor and texture, but frozen works too—just thaw them and drain excess liquid. I love using fresh for a beautiful presentation!
Sour Cream or Heavy Cream: Sour cream adds tang and moisture; heavy cream makes the cheesecake richer. You can swap heavy cream with Greek yogurt in a pinch, although it may be less creamy. I’ve had success with both!
How Do I Get My Brownie Layer Just Right?
The brownie layer is the base of this cheesecake and needs to be baked perfectly. Here’s my best advice:
- Ensure you mix the butter and sugar until smooth. This step helps create that nice texture.
- Take care not to overmix the dry ingredients; mix until just combined to keep brownies tender.
- Check for doneness: the edges should look set, and a toothpick inserted should come out with a few moist crumbs.
What’s the Trick to Swirled Cheesecake?
Create that beautiful raspberry swirl without overdoing it! Here’s how:
- Use dollops of raspberry sauce over the cheesecake batter.
- Swirl gently with a knife. Less is more, so a few swirls give a nice effect without mixing it completely.
- Bake as directed; don’t open the oven door too soon to prevent cracks.
Enjoy making your Raspberry Brownie Cheesecake, and don’t forget to have fun along the way!
Raspberry Brownie Cheesecake
Ingredients
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
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
- 1/4 cup (60ml) sour cream or heavy cream
- 3/4 cup fresh or frozen raspberries (if frozen, thaw and drain)
- 2 tbsp granulated sugar (for raspberry sauce)
- 1 tsp lemon juice
For Garnish and Decoration:
- Fresh raspberries (for topping)
- 1/2 cup (90g) semi-sweet or dark chocolate, melted (for drizzling)
Time Needed
This delightful Raspberry Brownie Cheesecake will take about 20 minutes of prep time and 1 hour of baking. Don’t forget to chill it in the fridge for at least 4 hours to set properly. So, plan for roughly 5 hours total, including chilling time, and you’ll be ready to enjoy this tasty treat!
Instructions
1. Prepare Brownie Layer:
First, preheat your oven to 325°F (163°C) and prepare your 9-inch springform pan by greasing it or lining it with parchment paper. In a microwave-safe bowl, melt the butter, then stir in the granulated sugar until well combined. Next, add the eggs one at a time and mix well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until everything is combined but don’t overmix. Pour the brownie batter into your prepared pan, spreading it evenly. Set aside!
2. Make Raspberry Sauce:
In a small saucepan, combine your raspberries, 2 tablespoons of granulated sugar, and lemon juice. Cook this mixture over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes. Once thickened, strain the mixture through a fine mesh sieve to remove the seeds and set it aside to cool.
3. Prepare Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the remaining sugar until it’s smooth and creamy. Then, add the eggs one at a time, making sure each is fully incorporated before going to the next. Mix in the vanilla extract and sour cream until everything is well blended.
4. Assemble and Swirl:
Pour the smooth cheesecake batter over the brownie layer, spreading it gently. Now, spoon dollops of your cooled raspberry sauce on top of the cheesecake layer. With a knife or skewer, gently swirl the raspberry sauce into the cheesecake batter to create a lovely marbled effect. Don’t overdo it—just a few swirls will do!
5. Bake:
Place your cheesecake in the oven and bake for 50-60 minutes. The edges should be set, while the center should still have a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to help prevent cracks. Remove it from the oven and let it cool completely at room temperature.
6. Chill:
Once cooled, refrigerate your cheesecake for at least 4 hours, but overnight is even better. This allows it to set completely and makes slicing easier!
7. Decorate and Serve:
Before serving, drizzle some melted chocolate in a fancy pattern on top of the cheesecake. Garnish each slice with a fresh raspberry for a pop of color! Slice it up and enjoy your delicious, creamy Raspberry Brownie Cheesecake, where rich brownie and tart raspberry meet creamy cheesiness in every bite!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can substitute low-fat cream cheese, but keep in mind that it may affect the creaminess and flavor of the cheesecake. For optimal results, I recommend using full-fat cream cheese for the best texture and taste.
What If I Don’t Have Fresh Raspberries?
No problem! You can use frozen raspberries instead. Just make sure to thaw and drain them well before using, as excess moisture might affect the consistency of the sauce and cheesecake.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for longer storage; just wrap each slice well in plastic wrap and then aluminum foil before freezing. Thaw in the fridge before serving!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply swap the all-purpose flour in the brownie layer with a gluten-free flour blend. Many readers have successfully used a 1:1 gluten-free flour substitute, and it turns out delicious!
