Raspberry Brownie Cheesecake
A delightful dessert that combines rich, fudgy brownies with creamy cheesecake and tangy raspberries, perfect for impressing family and friends.
Ingredients
For the Brownie Layer
- 200 g dark chocolate Use high-quality dark chocolate for the best flavor.
- 100 g unsalted butter Melt gently for a smooth texture.
- 150 g granulated sugar Mix well to avoid clumps.
- 3 large eggs Lightly beat before adding.
- 100 g all-purpose flour Sift to avoid lumps.
For the Cheesecake Layer
- 200 g cream cheese Soften at room temperature.
- 100 g powdered sugar Sift to avoid graininess.
- 1 teaspoon vanilla extract Use real extract for the best flavor.
For the Topping
- 200 g fresh raspberries Gently wash and remove stems.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Melt the dark chocolate and unsalted butter together in a bowl until smooth and glossy.
- Add the granulated sugar and eggs to the melted chocolate mixture, whisking until fully combined.
- Fold in the all-purpose flour gently until no flour streaks remain.
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
Baking
- Pour half of the brownie batter into a prepared springform pan.
- Spread the cream cheese mixture over the brownie layer.
- Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
- Sprinkle the raspberries evenly on top.
- Bake for 50-60 minutes. The edges should be set and the center slightly jiggly.
- Cool in the pan for at least 30 minutes, then refrigerate for a few hours before slicing.
Notes
Dust with powdered sugar before serving. Serve with whipped cream or vanilla ice cream.