This Raspberry Brownie Cheesecake is a delicious treat with a rich brownie base and creamy cheesecake layer. The tart raspberries add a pop of flavor you’ll adore!
I have to admit, pairing chocolatey goodness with fruity bliss in one bite is magical! I love serving this cheesecake at celebrations; it’s always a hit with guests! 🎉
Key Ingredients & Substitutions
Unsalted Butter: This ingredient gives a rich flavor to your brownies. You can use coconut oil if you want a dairy-free version; just be aware it may change the texture slightly.
Granulated Sugar: The sugar balances the bitterness of cocoa. You can replace it with coconut sugar for a more natural option, but this will also change the sweetness level slightly.
Cream Cheese: The star of the cheesecake layer! If you’re looking for a lighter option, use Greek yogurt. It won’t be as rich but will still taste good.
Fresh Raspberries: They give a lovely tartness to the dessert! If you can’t find fresh ones, frozen raspberries work well; just thaw and drain them before use.
Semi-Sweet Chocolate Chips: They provide a delicious drizzle. Dark chocolate works as a substitute if you prefer a richer taste.
How Do You Achieve the Perfect Raspberry Swirl?
The raspberry swirl adds a beautiful touch to your cheesecake. The key is simmering the raspberries gently to break them down without burning. Here’s how to do it:
- Start with fresh or thawed raspberries, sugar, and water in a saucepan.
- Cook on medium heat for about 5 minutes until the raspberries get soft and the mixture thickens.
- If you dislike the seeds, simply strain the mixture through a fine sieve.
- Let the swirl cool before layering it into your cheesecake for the best results!
What’s the Best Way to Prevent Cracks in Your Cheesecake?
Cracked cheesecake can happen but there are tricks to prevent it. Here’s what to do:
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature. This helps achieve a smoother batter.
- Avoid over-mixing the batter, as this can incorporate too much air. Mix until just combined.
- Bake in a water bath (bain-marie): Place the springform pan inside a larger pan filled with hot water to help regulate temperature.
- Let the cheesecake cool slowly in the oven with the door ajar after baking. This gradual cooling helps to prevent cracking.
With these tips and insights, your Raspberry Brownie Cheesecake will turn out perfectly delightful! Enjoy your baking!
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) 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
For the Raspberry Swirl & Topping:
- 1 cup fresh raspberries (plus extra for topping)
- 2 tablespoons sugar
- 2 tablespoons water
For the Chocolate Drizzle:
- 1/4 cup (45g) semi-sweet chocolate chips
- 1 teaspoon butter or cream (optional, for smoothness)
How Much Time Will You Need?
This delightful Raspberry Brownie Cheesecake requires about 15 minutes for preparation, plus 40-50 minutes of baking time. After baking, it’s important to let the cheesecake cool completely and then chill it in the fridge for at least 4 hours (or overnight) for the best flavor and texture. Total time will be around 5 hours, but much of that is hands-off wait time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Grease and line the bottom of a 7-8 inch springform pan with parchment paper to prevent sticking.
2. Make the Raspberry Swirl:
In a small saucepan, combine the fresh raspberries, sugar, and water over medium heat. Cook this mixture for about 5 minutes, stirring occasionally, until the raspberries break down and thicken slightly. If you prefer, you can strain the mixture to remove seeds. Set it aside to cool while you prepare the other layers.
3. Prepare the Brownie Base:
In a microwave-safe bowl, melt the unsalted butter. Once melted, stir in the granulated sugar, eggs, and vanilla extract until everything is well mixed. Add in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gently mix until just combined, being careful not to over-mix. Pour the brownie batter into your prepared pan and spread it out evenly.
4. Bake the Brownie Base:
Bake the brownie base in your preheated oven for about 15 minutes, just until set but not fully cooked. Remove it from the oven and let it cool slightly.
5. Make the Cheesecake Layer:
While the brownie base cools, beat the softened cream cheese in a large bowl until it’s smooth. Gradually add the granulated sugar and continue to beat until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is combined.
6. Layer the Cheesecake Mixture:
Pour half of the cheesecake mixture over the brownie base in the pan. Spoon half of the raspberry sauce over this cheesecake layer and gently swirl it with a knife to create a marbled effect. Pour the remaining cheesecake mixture on top and repeat with the remaining raspberry sauce, swirling again to get a beautiful design.
7. Bake the Cheesecake:
Carefully place the cheesecake in the oven and bake for about 40-50 minutes. The edges should be set, while the center remains slightly jiggly—that’s how you want it!
8. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. After it’s cooled, refrigerate it for at least 4 hours or overnight for the best flavor and texture.
9. Add the Chocolate Drizzle:
Just before serving, melt the semi-sweet chocolate chips with the optional butter or cream in a small saucepan or microwave in short bursts. Drizzle the melted chocolate over the chilled cheesecake for a decadent finish!
10. Top and Serve:
Garnish the cheesecake with fresh raspberries on top and a light dusting of powdered sugar if you like. Slice it up and enjoy your luscious Raspberry Brownie Cheesecake chilled!
Enjoy your baking adventure, and indulge in this delicious dessert! 🍰
Can I Use a Different Type of Fruit for the Swirl?
Absolutely! While raspberries add a delightful tartness, you can substitute them with other berries like strawberries, blackberries, or blueberries. Just ensure they are cooked down into a sauce, similar to the raspberry swirl!
How Long Can I Store Leftover Cheesecake?
You can store leftover Raspberry Brownie Cheesecake in an airtight container in the fridge for up to 4-5 days. For longer storage, consider freezing it; it can last up to 2 months! Just make sure to wrap it tightly in plastic wrap before placing it in a freezer-safe container.
Can I Make This Recipe Gluten-Free?
Yes, to make a gluten-free version, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. This will help maintain the texture without compromising taste!
What Should I Do If My Cheesecake Cracks?
Cracks can happen, but don’t worry! If your cheesecake cracks, you can cover it with the chocolate drizzle, which not only hides imperfections but also adds extra flavor. To avoid cracks next time, ensure ingredients are at room temperature and avoid over-mixing the batter.