This raspberry brownie cheesecake has a creamy classic cheesecake filling with thick ribbons of raspberry puree on top of a fudgy brownie crust. It's the perfect, decadent dessert for any occasion.
This post is sponsored by Dominoยฎ Sugar. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make Dollop of Dough possible!
There's one thing that can make a baked cheesecake even better, and that's a brownie crust. This raspberry brownie cheesecake has a classic tangy cheesecake filling on top of a chewy, fudgy crust based on my small batch brownie recipe. With big swirls of raspberry sauce, it's tart, fruity, and truly a showstopper!
I made this cheesecake with Dominoยฎ Golden Sugar. This is a pure cane sugar that is less processed than white sugar and can be used in place of it cup-for-cup. It has just a hint of molasses flavor and a beautiful golden color.
This cheesecake is thick and creamy because it's baked low and slow. Sometimes cheesecakes can turn out baked on the outside and soupy on the inside. That's not the case here!
Not only does this cheesecake have the perfect texture, but the flavor is spot on. Raspberry puree made from tart ripe raspberries pairs perfectly with the rich brownie crust.
One of the best parts about this recipe, however, is that it doesn't require a water-bath! Yes, you can make a beautiful, crack-free cheesecake without one.
If you love cheesecake recipes, make cosmic brownie cheesecake, chocolate swirl cheesecake, matcha cheesecake, brown butter pumpkin cheesecake, apple pie stuffed cheesecake, or white chocolate Oreo cheesecake next.
Jump to:
Key Ingredients
Ingredients for the raspberry swirl.
For the brownie crust.
For the cheesecake filling.
- Raspberries- Fresh raspberries work best for this recipe, but you can use frozen raspberries too. Make sure to thaw and drain any extra liquid from the frozen berries before using.
- Dominoยฎ Golden Sugar- This adds the perfect amount of sweetness to all components of the cheesecake and just a hint of molasses flavor.
- Lemon juice- The brightness of fresh lemon juice enhances the natural flavor of the raspberries.
- Bittersweet chocolate- Use chocolate with a minimum of 70% cocoa solids. If you use chocolate with less cocoa solids, the brownie crust will have too much sugar and won't set up properly.
- Large eggs- Eggs are key ingredient in both the brownie bottom and cheesecake filling. They help bind the ingredients together, add a rich flavor, and help the brownie batter rise.
- All purpose flour- This flour gives the brownies a delicious fudgy texture. Measure it in grams with a kitchen scale to prevent dryness.
- Cocoa powder- I prefer the deep, rich flavor of Dutch-processed cocoa powder. This cocoa powder is treated with alkali to reduce acidity. Unsweetened cocoa powder (also called natural cocoa powder) also works.
- Cream cheese- Use full-fat cream cheese for the richest texture. Buy cream cheese blocks, not cream cheese that comes in a tub (it'll be too runny).
- Sour cream- Use full-fat sour cream for the creamiest texture.
Substitutions
- Unsalted butter: Salted butter can be used in the brownies instead, just omit the extra salt in the recipe.
- All purpose flour: Make the cheesecake gluten free by using gluten free baking flour.
- Sour cream: Substitute full-fat Greek yogurt for the sour cream.
- Raspberries: You can use store-bought raspberry filling for a shortcut, like I used in these pistachio raspberry cupcakes.
How to Make It
Step 1: First, blend raspberries, Dominoยฎ Golden Sugar, and lemon juice until smooth.
Step 2: Pour the raspberry puree through a mesh strainer to remove the seeds. Discard the seeds and set the puree aside.
Step 3: Line a 9-inch springform pan with parchment paper. Melt chopped chocolate and butter in a large bowl, stirring occasionally until smooth.
Step 4: Whisk Dominoยฎ Golden Sugar, eggs, and vanilla extract together until frothy and pale.
Step 5: Stream in the slightly cooled melted chocolate and butter mixture until well combined.
Step 6: Next, gently fold the dry ingredients into the wet ingredients until the dry streaks of flour disappear.
Step 7: Pour the batter into the prepared baking pan and smooth out the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs
Step 8: Remove the brownies from the oven and reduce the heat to 325ยฐF (165ยฐC).
Step 9: In the bowl of a stand mixer fitted with the paddle attachment, beat room temperature cream cheese, Dominoยฎ Golden Sugar, and vanilla until smooth and creamy.
Step 10: Next, beat in the sour cream. Then mix in eggs one at a time on low until combined.
Step 11: Fold the ingredients to remove air bubbles. Firmly tap the bowl on the counter and pour the filling over the crust.
Step 12: Spoon tablespoons of raspberry puree on top. Use a toothpick to create large swirls and bake! The cheesecake is done when the edges are puffed and golden brown. The center should be jiggly.
Step 13: Remove the cheesecake from the oven and place on top of it. Turn off the oven and let the cheesecake cool for 15 minutes. Let the cheesecake cool on top of the oven for 1-2 hours, then cover with plastic wrap and let it chill in the refrigerator overnight
Expert Baking Tips
- Use room temperature ingredients. Using room temperature cream cheese and eggs is so important. Not only will they mix the best, but using softened cream cheese will prevent little lumps that can cause cracks.
- Cool gradually. Even if your cheesecake didn't crack in the oven, it can crack while it cools. Let it cool gradually on top of your warm oven. A sudden temperature change can shock the cheesecake and crack it.
- Cover or fix the cracks. If your cheesecake does crack, you can fill them with a little leftover raspberry puree or sweet macerated raspberries. You can also run a spoon under hot water, dry it off, and apply gentle pressure to fix the cracks.
How to Prevent Cracks
Baked cheesecakes are a little intimidating to make because they are notorious for cracking. Here are some ways to prevent them!
First, make sure to beat the wet ingredients on high speed. Everything needs to be super creamy and smooth. Leftover chunks of cream cheese can cause cracks.
Add your eggs on low speed. When mixing the eggs, we want to add as little air as possible. Too much can cause big air bubbles in the batter that make the cheesecake rise and fall too quickly when baking, causing cracks.
Finally, gradually cool your cheesecake. I put mine on top of the oven to cool for an hour first because it's the warmest place in the kitchen. An extreme temperature change can cause cheesecake to crack.
Storage Instructions
Store your cheesecake in the refrigerator in a large airtight container like a cake carrier. Chill up to 5 days.
Frequently Asked Questions
I recommend making the brownies first and then pressing them into wells of a lined muffin tin to form individual crusts. Then add the filling and raspberry swirl and bake for 18-20 minutes at 325ยฐF.
You can cut the recipe in half to make cheesecake bars using an 8x8 or 9x9 inch baking pan. You can also use a 8 inch springform pan.
The cheesecake is done baking when the edges are puffed and slightly golden in color. The edges will look mostly set but the center will still be jiggly. It should have more of a slight wobble than a super sloshy jiggle.
More Cheesecake Recipes to Try
๐ Recipe
Raspberry Brownie Cheesecake
Equipment
- 1 blender or food processor
- 1 5-quart stand mixer or electric hand mixer with large bowl
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Raspberry Swirl
- 6 ounces fresh raspberries
- 2 tablespoon Dominoยฎ Golden Sugar
- 1 teaspoon lemon juice
Brownie Crust
- 8 oz bittersweet chocolate
- ยฝ cup unsalted butter
- 1 ยผ cup Dominoยฎ Golden Sugar
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ยพ cup all purpose flour
- ยฝ cup cocoa powder
- ยฝ teaspoon salt
Cheesecake Filling
- 24 oz full-fat cream cheese room temperature
- ยพ cup Dominoยฎ Golden Sugar
- 1 teaspoon vanilla extract
- ยฝ cup sour cream room temperature
- 3 large eggs room temperature
Instructions
Raspberry Swirl
- Place raspberries, Dominoยฎ Golden Sugar, and lemon juice in a blender or food processor. Blend until smooth.6 ounces fresh raspberries, 2 tablespoon Dominoยฎ Golden Sugar, 1 teaspoon lemon juice
- Place a mesh strainer over a bowl and pour the raspberry puree into it. Press it with a rubber spatula to remove the seeds. Set aside.
Brownie Crust
- Preheat the oven to 350ยฐF/180ยฐC and line a 9-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to protect against leaks.
- Melt the chocolate and butter in the microwave in a heatproof bowl, mixing every 30 seconds until completely melted and smooth. Let the mixture cool slightly.8 oz bittersweet chocolate, ยฝ cup unsalted butter
- In a large bowl, whisk Dominoยฎ Golden Sugar, eggs, and vanilla extract together until the color is pale.1 ยผ cup Dominoยฎ Golden Sugar, 3 large eggs, 2 teaspoon vanilla extract
- While beating, pour the melted chocolate and butter into the egg mixture. Continue mixing until well combined.
- Gently fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain.ยพ cup all purpose flour, ยฝ cup cocoa powder, ยฝ teaspoon salt
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with some moist crumbs. Reduce the heat to 325ยฐF/165ยฐC after you remove the pan from the oven.
Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened cream cheese, Dominoยฎ Golden Sugar, and vanilla on high until smooth and creamy.24 oz full-fat cream cheese, ยพ cup Dominoยฎ Golden Sugar, 1 teaspoon vanilla extract
- Add the sour cream and beat well. Mix in the eggs one at a time on low just until blended.ยฝ cup sour cream, 3 large eggs
- Use rubber spatula to fold the ingredients in a figure 8 motion, removing air bubbles. Firmly tap the bowl on the counter a couple times to pop air bubbles. Pour the filling over the brownie crust.
- Spoon tablespoons of raspberry sauce all over the top of the filling, leaving space in between each dollop. Use a butter knife, toothpick, or skewer to create swirls.
- Bake at 325ยฐF/165ยฐC for 55 minutes-1 hour. The cheesecake is done when the edges are slightly puffed and golden brown. The center will be jiggly.
- Remove the cheesecake from the oven and place on top of it. Turn off the oven and let the cheesecake cool on top of it for 15 minutes. Then, gently run a knife around the inside of the pan. Allow it to cool on top of the oven for 1-2 hours. Then cover with plastic wrap and let it cool in the refrigerator for at least 6 hours or overnight.
- When you're ready to serve, release the springform pan, slice and enjoy!
Comments
No Comments