Raspberry Cheesecake Brownies

Name: Raspberry Cheesecake Brownies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 200 g Dark chocolate (coarsely chopped, for brownie layer); 200 g Unsalted butter (for brownie layer); 250 g Powdered sugar (for brownie layer, sifted); 3 Eggs (for brownie layer); 110 g Cake flour (for brownie layer); 400 g Cream cheese (for cheesecake layer); 150 g Powdered sugar (for cheesecake layer, sifted); 1/2 tsp Vanilla extract (for cheesecake layer); 2 Eggs (for cheesecake layer); 300 ml Heavy cream (for cream topping); 100 g Powdered sugar (for cream topping, sifted); 150 g Raspberries (for cream topping, extra for garnish)

This three-layer dessert features a brownie base, a middle cheesecake layer, and a top layer of raspberry cream, with a rich, layered flavor profile.

1h 5m

Easy

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Ingredients

Dark chocolate (coarsely chopped, for brownie layer) 200 g

Unsalted butter (for brownie layer) 200 g

Powdered sugar (for brownie layer, sifted) 250 g

Eggs (for brownie layer) 3

Cake flour (for brownie layer) 110 g

Cream cheese (for cheesecake layer) 400 g

Powdered sugar (for cheesecake layer, sifted) 150 g

Vanilla extract (for cheesecake layer) 1/2 tsp

Eggs (for cheesecake layer) 2

Heavy cream (for cream topping) 300 ml

Powdered sugar (for cream topping, sifted) 100 g

Raspberries (for cream topping, extra for garnish) 150 g

Instructions

Make the brownie layer

Preheat oven to 170°C (325°F) Gas 3. Place the chocolate in a double boiler and melt over low heat until smooth. Place the butter and powdered sugar in a stand mixer fitted with the paddle attachment and beat until thoroughly combined. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a spatula. Gradually add the flour, mixing between additions before adding the next batch. Then increase the speed and continue beating until the batter is smooth. Slowly pour in the melted chocolate and mix thoroughly. Pour into a baking pan lined with parchment paper and smooth with a spatula.

Make the cheesecake layer

Place the cream cheese, powdered sugar, and vanilla extract in a stand mixer fitted with the paddle attachment and mix on low speed until smooth and thick. Add the eggs one at a time, continuing to mix and scraping down the sides of the bowl with a spatula after each addition. Mix until very smooth and silky. You may increase the speed at the end to make the batter lighter, but do not overmix or the cheese may separate. Spoon the mixture over the brownie and smooth with a spatula.

Bake

Transfer to the preheated oven and bake for 30-40 minutes until the cheesecake layer feels firm and the edges are lightly golden. The center should still be pale. Remove and cool completely, then cover with plastic wrap and refrigerate for 2 hours, or overnight if possible.

Make the raspberry cream topping

Place the heavy cream, powdered sugar, and raspberries in a stand mixer fitted with the whisk attachment and beat until firm but not stiff. Invert the brownie onto a work surface to flip it right-side up. Spread the topping evenly and garnish with additional raspberries.