Brownie Raspberry Cheesecake

This Brownie Raspberry Cheesecake is a great summer dessert, combining two of the most favorite desserts worldwide, brownie and cheesecake.  Chocolaty and fudgy brownie at the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache,  topped with fresh raspberries and chopped chocolate. It’s a great dessert for any occasion and it’s best if made in advance, which may be an advantage.

If you love brownies and cheesecake you shouldn’t skip this version as it’s simply amazing.

How to make Brownie Raspberry Cheesecake

Begin with preheat the oven to 350°F (180°C). Butter the sides and bottom of an 8-inch (20cm) springform pan and line the bottom with parchment paper.

How to prepare the brownie layer

Melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Remove the pan from heat but keep the bowl over the water. Add the instant coffee, stir in the sugar, then remove the bowl from the pan. Allow it to cool slightly.

Next, incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder and stir well. Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Remove the brownie from the oven and reduce the oven temperature to 300°F (150°C).

How to prepare the cream cheese filling

In a large bowl, mix the cream cheese until smooth. Add the sugar, cornstarch, and a pinch of salt and mix until combined. Add the eggs one at a time until each egg is incorporated. Add the vanilla extract, lemon zest, and sour cream. Mix until well combined, being careful not to overmix to incorporate as little air as possible.

Next, in a medium bowl, add the raspberries and 1 tablespoon of flour and toss to coat. Gently add the raspberries to the cream cheese mixture. Pour the cream cheese mixture over the baked brownie layer.

Bake the cheesecake for 45 minutes. Turn off the heat and leave the cheesecake in the oven for another hour. Remove it and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature, then cover and refrigerate overnight.

How to prepare the white chocolate ganache

Melt the chocolate and cream over a bain-marie and let it cool slightly before topping the cheesecake. Use a serrated cream scraper to create a spiral effect on top if desired, then refrigerate for 30 minutes.

Before serving, decorate the cheesecake as desired. You can use fresh raspberries, chopped semisweet chocolate, and flowers. Cut with a hot knife and keep leftovers refrigerated.

Hope you will give this recipe a try and love it as much as we did! If you do, tag me on Instagram to see your amazing results. Enjoy!

For more cheesecake ideas check our full collection of Cheesecake Recipes.

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Brownie Raspberry Cheesecake

5 from 1 vote

Chocolaty and fudgy brownie on the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache, topped with fresh raspberries and chopped chocolate. It’s a great dessert for any occasion and can be made in advance.

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

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Brownie

• 2.5 oz (70g) semisweet chocolate
• 1/2 cup (110g) butter
• 1/2 tsp instant coffee powder
• 2/3 cup (135g) sugar
• 2 eggs
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) dark cocoa powder
• 1/2 tsp (2g) salt
• 1/2 cup (60g) all-purpose flour

Cream Cheese Filling

• 21 oz (600g) cream cheese , room temperature
• 2/3 cup (135g) sugar
• 3 eggs , room temperature
• 2/3 cup (160g) sour cream
• lemon zest from 1 lemon
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) cornstarch
• 1 cup (140g) fresh raspberries
• 1 tbsp (10g) flour

White Chocolate Ganache

• 5.5 oz (150g) white chocolate
• 3 tbsp (45g) cream

For decoration

• Fresh raspberries
• chopped chocolate , flowers etc

Instructions

 

Prepare the brownie.

• Preheat oven to 350F (180C). Butter the sides and bottom of an 8-inch (20cm) springform pan and line the bottom with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
• Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
• Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
• Remove the brownie from the oven.
• Reduce oven temperature to 300F (150C).

Prepare the cream cheese filling.

• In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and pinch of salt and mix until combined.
• Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
• In a medium bowl add raspberries and 1 tbsp flour and toss to coat. Gently add raspberries to cream cheese mixture.
• Pour the cream cheese mixture over the prepared crust.
• Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
• Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

Prepare white chocolate ganache.

• Melt chocolate and cream over a bain-marie and let cool slightly before topping the cheesecake.
• Use a serrated cream scraper to create spiral effect on top if desired.
• Refrigerate for 30 minutes.
• Before serving decorate as desired, I’ve used fresh raspberries, chopped semisweet chocolate and flowers.
• Cut with a hot knife and keep leftovers refrigerated.

Video

Nutrition

Serving: 1 serving out of 12Calories: 518kcalCarbohydrates: 43gProtein: 8.6gFat: 36.3gSaturated Fat: 22gCholesterol: 154mgSugar: 34.3g

Calories: 518kcal

Course: Dessert

Cuisine: American

Keyword: brownie baked cheesecake, brownie bottom cheesecake, brownie cheesecake, brownie raspberry cheesecake