Himbeer-Brownie-Cheesecake
Rich brownie base with a creamy cheesecake raspberry topping, perfect for any occasion.
Ingredients
Ingredients
- 200 g dark chocolate chopped
- 150 g unsalted butter cubed
- 250 g granulated sugar
- 4 large eggs room temperature
- 150 g all purpose flour
- 1 tsp vanilla bean paste
- 1 pinch salt
- 300 g cream cheese room temperature
- 100 g powdered sugar
- 1 tbsp lemon juice
- 200 g raspberries fresh or thawed and well drained
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper and lightly grease the sides.
- Place the chopped dark chocolate and butter in a heatproof bowl and melt over a pot of gently simmering water, stirring until smooth, then remove from heat.
- Whisk the granulated sugar into the warm chocolate butter mixture until well combined.
- Add the eggs one at a time, whisking well after each addition until the batter looks glossy and thick.
- Sift the flour and salt over the bowl, add the vanilla bean paste, and gently fold just until no dry flour remains.
- Pour the brownie batter into the prepared springform pan and smooth the surface with a spatula. Set aside while you prepare the cheesecake layer.
- In a separate bowl, beat the cream cheese with the powdered sugar using a hand mixer until smooth and creamy, with no lumps.
- Add the lemon juice to the cream cheese mixture and beat again until fully incorporated.
- Gently fold the raspberries into the cream cheese mixture, being careful not to crush them completely.
- Spoon the cheesecake raspberry mixture over the brownie layer and spread it evenly. If desired, use a knife or skewer to gently swirl the top for a lightly marbled look.
- Bake on the middle rack for 45 to 55 minutes, until the edges are set and lightly golden and the center still has a slight wobble when you gently shake the pan.
- Turn off the oven, open the door slightly, and let the cheesecake rest in the oven for 15 minutes, then remove and place on a wire rack.
- Cool completely to room temperature in the pan, then cover and chill in the refrigerator for at least 2 hours before slicing.
- Run a thin knife around the edge of the cake, release the springform ring, slice into 12 pieces, and serve chilled.
Notes
- Use cream cheese at room temperature to avoid lumps in the cheesecake mixture.
- If using frozen raspberries, thaw and drain them very well so excess liquid does not loosen the cheesecake layer.
- Do not overmix once the flour is added to the brownie batter to keep the texture moist and fudgy.
- The cheesecake will firm up as it cools and chills, so do not overbake trying to make the center fully set in the oven.
- If using frozen raspberries, thaw and drain them very well so excess liquid does not loosen the cheesecake layer.
- Do not overmix once the flour is added to the brownie batter to keep the texture moist and fudgy.
- The cheesecake will firm up as it cools and chills, so do not overbake trying to make the center fully set in the oven.