Raspberry Brownie Cheesecake
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.
Equipment
- 1 blender or food processor
- 1 5-quart stand mixer or electric hand mixer with large bowl
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Ingredients
Raspberry Swirl
- 6 ounces fresh raspberries
- 2 tablespoon Domino® Golden Sugar
- 1 teaspoon lemon juice
Brownie Crust
- 8 oz bittersweet chocolate
- ½ cup unsalted butter
- 1 ¼ cup Domino® Golden Sugar
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
Cheesecake Filling
- 24 oz full-fat cream cheese room temperature
- ¾ cup Domino® Golden Sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- 3 large eggs room temperature
Instructions
Raspberry Swirl
- Place raspberries, Domino® Golden Sugar, and lemon juice in a blender or food processor. Blend until smooth.6 ounces fresh raspberries, 2 tablespoon Domino® 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 350°F/180°C 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, ½ cup unsalted butter
- In a large bowl, whisk Domino® Golden Sugar, eggs, and vanilla extract together until the color is pale.1 ¼ cup Domino® 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.¾ cup all purpose flour, ½ cup cocoa powder, ½ 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 325°F/165°C 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, Domino® Golden Sugar, and vanilla on high until smooth and creamy.24 oz full-fat cream cheese, ¾ cup Domino® 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.½ 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 325°F/165°C 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!
Video
Notes
Use room temperature cream cheese, sour cream, and eggs. Take them out of the refrigerator 1-2 hours before baking.
Pop air bubbles before baking to prevent cracks from forming.
When the cheesecake is done, let it cool for 10 minutes on top of the oven. This is the warmest place for the cheesecake to cool, which allows it to cool gradually instead of drastically changing temperature- which can cause cracks.
After 10 minutes, run a knife around the inside of the pan to loosen the crust. This helps release tension since cheesecake shrinks as it cools.
Storage: Store in the refrigerator in a large airtight container for up to 5 days.
Freezing: Slice the cheesecake and store freeze individual slices in an airtight container for up to 3 months. Let thaw in the refrigerator for 1-2 hours before enjoying.
Nutrition
Serving: 1sliceCalories: 609.1kcalCarbohydrates: 58.7gProtein: 9.4gFat: 39.1gSaturated Fat: 22.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10.6gTrans Fat: 0.3gCholesterol: 166.2mgSodium: 313.6mgPotassium: 313.5mgFiber: 4gSugar: 45.6gVitamin A: 1190.5IUVitamin C: 4mgCalcium: 100.8mgIron: 2.6mg
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