I always wanted a dessert that combined cheesecake and brownies because don’t you find that these pair so beautifully? Imagine the creaminess of the cheesecake coupled with the Chocolatey fudgeyness of the brownie. Indeed a match made in heaven.
There was a sale of raspberries at Cold Storage (2 170g packets for $12.90) so I jumped at the opportunity to get my hands on some of these beautiful red berries! Christmas is right round the corner. If we do a count down now, you realize we are just less than a month away! Bring out those festive party hats, Christmas Tree, decors because it’s certainly time to party!
I chanced upon this Raspberry Cheesecake Brownie recipe on Daniellel’s website. It looked so promising and perfect for this Holiday Season. I made a few adaptions here and there to ensure that the dessert isn’t too sweet. We all know that we will be feeding ourselves with alot of sweet treat this season so if there’s a healthier option. WHY NOT! Feel free to check out the recipe below or her original recipe.
And of course desserts are ALWAYS better with that extra drizzle of Melted Dark Chocolate. It’s 80% dark so not to worry! It is well packed with antioxidant.
Raspberry Cheesecake Brownies ( Makes a 6″ Square pan)
For the brownie base:
55g unsalted butter, melted and cooled
80g granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
33g all-purpose flour
20g unsweetened cocoa powder
1/8 teaspoon salt
1) Preheat oven to 350F or 175C.
2) Line an 6″ Square baking pan with baking paper and spray the sides with non stick cooking spray
3) In a mixing bowl, Whisk together the sugar and melted butter until well combined
4) Whisk in the egg and vanilla extract until fluffy
5) Sift in the flour, cocoa powder and salt and mix until just combined. Do not Overmix.
6) Pour brownie batter into the pan and smooth it out into one layer. Bake for 20mins and remove from oven and set aside.
For the raspberry swirl:
45g fresh raspberries
4g granulated sugar
1) While the brownie is baking, make the raspberry swirl filling
2) Add the raspberries and sugar into a saucepan and cook until mixture has slightly thicken.
3) Set aside to cool while you prepare the cheesecake filling next.
Note* I didn’t strain the raspberry mixture as i like the seeds in my cheesecake. You can always strain for a smoother swirl.
For the cheesecake filling:
200g Philadelphia cream cheese, softened to room temperature
30g granulated sugar
1/2 large egg, room temperature
1/2 teaspoon vanilla extract
1) Using an electric mixer, beat cream cheese until smooth.
2) Add in sugar and vanilla and beat until fully combined
3) Add in egg on low speed until just combined
4) Pour the cheesecake filling on top of the brownie layer and spread into an even layer
5) Dot raspberry puree on top of the cheesecake and use a knife to swirl the raspberry into the cheesecake layer.
6) Return the baking pan into the oven and bake for another 25 mins until top of the cheesecake is just set.
7) Remove from oven to cool completely and refrigerate for a few hours before slicing! ( I find it’s best to slice after the cake has been refrigerated to get those clean slices)
8) Enjoy with extra drizzle of dark chocolate on top 🙂
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