why make this recipe
Raspberry Cheesecake Brownies are a delightful dessert that brings together the rich flavors of chocolate brownies and the creamy texture of cheesecake, all topped with a fresh raspberry swirl. This recipe is perfect for those who love a sweet treat that combines different textures and flavors. Whether you are hosting a gathering, celebrating a special occasion, or simply craving something delicious, these brownies will surely impress.
how to make Raspberry Cheesecake Brownies
Ingredients:
- 5 oz bittersweet chocolate with 70% cocoa solids
- 6 tbsp unsalted butter
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/3 cup plus 1 tbsp all-purpose flour
- 1 pkg cream cheese (softened)
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (at room temperature)
- 1 cup fresh or frozen raspberries
- 1 tbsp granulated sugar
- 1 tsp corn starch
- Fresh raspberries for topping
Directions:
- Preheat the oven to 325°F. Line a 9×9-inch square baking pan with parchment paper.
- Make the brownie batter: In a saucepan, melt chocolate and butter over low heat or in the microwave until smooth.
- In a large bowl, whisk eggs, sugar, vanilla, and salt until pale and thick. Mix in the chocolate mixture. Fold in the flour.
- Reserve about 1/3 cup of brownie batter, then spread the rest into the prepared pan.
- Make the cheesecake batter: Beat cream cheese until smooth. Add sugar, vanilla, and egg; mix until smooth. Spread over brownie batter.
- Spoon reserved brownie batter over the cheesecake.
- Make the raspberry swirl: Mash raspberries, sugar, and corn starch together in a small bowl. Spoon over the batter and swirl with a skewer.
- Bake for 30-35 minutes until puffed and the cheesecake is set. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing.
how to serve Raspberry Cheesecake Brownies
These brownies can be enjoyed on their own or served with a dollop of whipped cream. You may also add extra fresh raspberries on top for a vibrant and fresh look. They make a wonderful treat for coffee breaks, parties, or as a sweet ending to a meal.
how to store Raspberry Cheesecake Brownies
Store any leftover brownies in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. If you’d like to keep them longer, consider freezing the brownies. Wrap each piece well in plastic wrap and then place them in a zip-top bag before freezing. They can be thawed in the refrigerator when you want to enjoy them again.
tips to make Raspberry Cheesecake Brownies
- Make sure the cream cheese is softened for easy blending, which will help create a smooth cheesecake layer.
- Use a skewer or a knife to create the raspberry swirl before baking for an attractive presentation.
- Don’t overbake the brownies; they should be slightly soft in the center for the best texture.
variation
You can mix and match the fruit in this recipe. Instead of raspberries, try using strawberries or blueberries for a different flavor profile. You may also add chocolate chips to the brownie batter for extra chocolatey goodness.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well in this recipe. Just keep in mind they may be a bit softer and have more juice than fresh raspberries.
2. How do I know when the brownies are done baking?
The brownies are done when they are puffed up on the sides and the cheesecake layer is set. You can also perform a toothpick test; insert a toothpick into the middle, and if it comes out with a few moist crumbs, they are ready.
3. Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day in advance. Just store them in the refrigerator until you are ready to serve.
Raspberry Cheesecake Brownies
Ingredients
Brownie Base
- 5 oz bittersweet chocolate with 70% cocoa solids
- 6 tbsp unsalted butter
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/3 cup plus 1 tbsp all-purpose flour
Cheesecake Layer
- 1 pkg cream cheese (softened) Ensure softened for easy blending
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (at room temperature)
Raspberry Swirl
- 1 cup fresh or frozen raspberries Frozen raspberries can be used
- 1 tbsp granulated sugar
- 1 tsp corn starch
- Fresh raspberries for topping
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper.
- In a saucepan, melt chocolate and butter over low heat or in the microwave until smooth.
- In a large bowl, whisk eggs, sugar, vanilla, and salt until pale and thick. Mix in the chocolate mixture. Fold in the flour.
- Reserve about 1/3 cup of brownie batter, then spread the rest into the prepared pan.
Make the Cheesecake Batter
- Beat cream cheese until smooth. Add sugar, vanilla, and egg; mix until smooth. Spread over brownie batter.
- Spoon reserved brownie batter over the cheesecake.
Finish and Bake
- In a small bowl, mash raspberries, sugar, and corn starch together. Spoon over the batter and swirl with a skewer.
- Bake for 30-35 minutes until puffed and the cheesecake is set. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing.