This Raspberry Brownie Cheesecake is a lovely mix of rich chocolate and fruity goodness. With a fudgy brownie base and creamy raspberry topping, it’s hard to resist!
I love how the tangy raspberries cut through the sweet chocolate. It’s like a party for your taste buds! Plus, it’s perfect for sharing—if you want, that is! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich brownie base. If you’re out, you can use margarine or a plant-based butter. It’ll work just fine without sacrificing flavor.
Cocoa Powder: Unsweetened cocoa powder gives that classic chocolate hit. If you prefer more sweetness, you can use Dutch-processed cocoa, though the flavor might be a bit different.
Cream Cheese: For the cheesecake layer, you need softened cream cheese for smoothness. If you want a lighter option, you could use Neufchâtel cheese, which is lower in fat but still creamy.
Raspberries: Fresh raspberries add a great tartness. If fresh ones are not available, frozen raspberries work well too. Just make sure to drain excess liquid before using them, so it doesn’t make the cheesecake too watery.
How Do I Get Creamy Cheesecake Without Cracks?
To achieve a smooth, creamy cheesecake without any cracks, you need to handle it carefully during mixing and baking. Here are some tips to keep in mind:
- Always beat the cream cheese until it’s smooth before adding other ingredients. This avoids lumps.
- Add eggs one at a time, mixing slowly to avoid incorporating too much air. Air bubbles can lead to cracking.
- Bake at a low temperature and avoid opening the oven frequently. This prevents temperature spikes that cause the cheesecake to crack.
- Let the cheesecake cool gradually in the oven with the door slightly ajar before transferring it to the fridge.
Using these techniques will help ensure your cheesecake is not only beautiful but also deliciously creamy! Enjoy your baking adventure! 🎉
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 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 Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Garnish:
- Fresh raspberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful Raspberry Brownie Cheesecake requires about 30 minutes of prep time, and then you’ll need to bake it for 50-60 minutes. After that, let it cool to room temperature and chill in the fridge for at least 4 hours, preferably overnight. So, in total, plan for about 5 hours of time, but most of it is just waiting for it to set!
Step-by-Step Instructions:
1. Preheat the Oven:
Start your oven by preheating it to 325°F (165°C). Prepare an 8-inch square baking pan by greasing it or lining it with parchment paper. This will make it easier to remove the cheesecake later!
2. Make the Brownie Base:
In a medium saucepan, melt the butter over low heat. When it’s melted, take it off the heat and stir in the granulated sugar, eggs, and vanilla extract. Mix until it’s nice and smooth. In another bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mix to the wet ingredients, mixing just until combined. Don’t over-mix! Pour this brownie batter into the prepared pan, spreading it evenly across the bottom.
3. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Then add the granulated sugar and mix until fully combined. Add the eggs one at a time, mixing in vanilla extract afterward. Make sure it’s all blended well, but similar to the brownie batter, try not to over-mix!
4. Assemble the Layers:
Pour the cheesecake batter over the brownie base in the baking pan, spreading it gently to cover the brownies evenly.
5. Create the Raspberry Swirl:
In a small bowl, mash the raspberries with sugar and lemon juice until they become saucy. If you’d like a smoother texture, you can strain them to remove seeds. Spoon dollops of raspberry sauce over the cheesecake layer, and then use a knife or skewer to gently swirl the sauce, creating a pretty marbled effect.
6. Bake:
Pop the pan into your preheated oven and bake for about 50 to 60 minutes. You want the cheesecake to be set but still slightly jiggly in the center—this will help keep it creamy.
7. Cool and Chill:
When it’s done, take it out of the oven and let it cool to room temperature. After that, transfer the cheesecake to the fridge and let it chill for at least 4 hours—overnight is even better for the flavors to meld!
8. Serve and Enjoy:
Once chilled, cut the cheesecake into squares and top them with fresh raspberries and a mint leaf for a beautiful garnish. Now it’s time to dig in and enjoy your delicious Raspberry Brownie Cheesecake!
Prepare to impress your friends and family with this delightful dessert. Happy baking! 🍰
Can I Use Sugar Substitutes in This Recipe?
Yes, you can use sugar substitutes like Stevia or Erythritol in the cheesecake layer and brownie base. Just make sure to follow the conversion guidelines, as some substitutes do not have the same sweetness level as regular sugar.
What Should I Do If My Brownies Are Overcooked?
If your brownies are overcooked, try to cover them with the cheesecake layer, as the creaminess of the cheesecake can help mask any dryness. Serve with a scoop of ice cream or whipped cream to add moisture and richness!
Can I Freeze Leftover Cheesecake?
Absolutely! You can freeze leftover cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving.
How Do I Prevent a Cracked Cheesecake?
To help prevent cracks, make sure to beat the cream cheese until smooth before adding eggs and mix gently to avoid incorporating too much air. Also, bake your cheesecake at a lower temperature and let it cool gradually to avoid sudden changes in temperature.