Sunday, February 6, 2011

Rasberry Brownie Cheesecake

Rasberry Brownie Cheesecake

The slightly tangy raspberries complement the creamy cheesecake and dense chocolaty brownies perfectly. They're rich, but not so much that you don't want another one. Like right away.


1 stick +5 T. (7 oz) butter, softened

2 cups sugar, divided

5 eggs, room temperature, divided use

7 oz dark chocolate, chopped (You can use semi-sweet chocolate chips)

1 cup flour, sifted
1/4 t. salt2 t. vanilla extract, divided use

2 (8 oz pkgs) cream cheese, room temperature

5 oz raspberries, fresh or frozen


For the brownie batter:

1) Preheat oven to 350° F. Butter a 13” x 9” glass baking dish.

2) Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.

3) Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sifted flour, salt, and 1 tsp. vanilla extract and carefully fold it in.

For the cheesecake batter:

4) Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

5) Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.

6) Bake at 350°F (175C) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, then refrigerate several hours, preferably overnight, before cutting them in squares.

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