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Raspberry Brownie Cheesecake

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A rich dessert that mixes dense brownies, creamy cheesecake, and fresh raspberries.

Ingredients

Scale
  • 200 g dark chocolate
  • 150 g butter
  • 250 g sugar
  • 4 eggs
  • 150 g flour
  • 1 tsp vanilla extract
  • 300 g cream cheese
  • 100 g powdered sugar
  • 200 g fresh raspberries
  • 1 tbsp lemon juice
  • Pinch of salt

Instructions

  1. Melt the dark chocolate with the butter in a water bath. Stir until smooth and let it cool slightly.
  2. In a separate bowl, whisk the sugar and eggs until fluffy. Add the cooled chocolate-butter mixture and vanilla extract. Mix well.
  3. Gently fold in the flour and a pinch of salt until just combined.
  4. For the cheesecake filling, in a clean bowl, combine the cream cheese, powdered sugar, and lemon juice. Mix until creamy and smooth.
  5. Carefully wash and dry the fresh raspberries. If using frozen raspberries, thaw and drain them.
  6. After baking the brownie base and allowing it to cool slightly, spread the cheesecake filling evenly over the brownie layer. Gently fold in the raspberries.
  7. Place the cheesecake in a preheated oven at 160°C (320°F) and bake for 30 to 35 minutes. The filling should be set but slightly jiggly in the center.

Notes

Serve chilled for cleaner slices. Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://voxrecipes.com/raspberry-brownie-cheesecake/