RASPBERRY CHEESECAKE BROWNIES RECIPE: A base of fudgy brownies, placed on top of a layer of cheesecake that is smooth and creamy, and topped with a raspberry swirl. A stunning dessert that is perfect for any occasion, these Raspberry Cheesecake Brownies are sure to impress!
RASPBERRY CHEESECAKE BROWNIES RECIPE
Let me introduce you to cheesecake brownies, which are without a doubt among the most indulgent and delectable desserts ever created. It is my belief that you are going to enjoy these delicious bars if you are a fan of cheesecake and brownies that are really fudgy. And with that lovely raspberry swirl on top, it’s hard to imagine how you could not?
INGREDIENTS
FOR THE BROWNIE BASE:
- 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1/4 teaspoon salt
FOR THE RASPBERRY SWIRL:
- 1/2 cup (65 grams) fresh raspberries
- 1 tablespoon (8 grams) granulated sugar
FOR THE CHEESECAKE FILLING:
- 12 ounces brick-style cream cheese softened to room temperature
- 1/4 cup (60 grams) sour cream, room temperature
- 1/3 cup (65 grams) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE BROWNIE BASE:
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Bake at 350 degrees Fahrenheit. Prepare a square baking pan of 8 inches in diameter by lining it with aluminum foil or parchment paper, spraying it with nonstick cooking spray, and discarding it.
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The melted butter and granulated sugar should be mixed together in a large mixing basin using a whisk until they are thoroughly blended. Eggs and vanilla essence should be whisked in until they are completely incorporated. Mix the flour, cocoa powder, and salt using a sifter until they are almost completely incorporated.
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After the pan has been prepped, pour the brownie batter into it and spread it out into a single layer that is uniform. Bake the brownies at 350 degrees Fahrenheit for twenty to twenty-five minutes, or until the tops are just beginning to set. Take something out of the oven and put it to the side. Maintain a temperature of 350 degrees Fahrenheit in the oven.
TO MAKE THE RASPBERRY SWIRL:
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In the meantime, prepare the raspberry swirl while the brownie base is baking. Put the sugar and raspberries in a small food processor or blender, and blend them together until they are completely smooth. The seeds should be removed from the mixture using a sieve with a fine mesh and placed in a small basin before being left aside.
TO MAKE THE CHEESECAKE FILLING:
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Prepare the cheesecake filling while the brownie base is in the oven while it is baking. The cream cheese should be beaten until it is completely smooth, either in the bowl of a stand mixer that is equipped with the paddle attachment or in a large mixing bowl that is equipped with an electric mixer. Incorporate the sour cream, sugar, and vanilla extract into the mixture until it is completely incorporated, pausing from time to time to scrape down the sides of the bowl. The egg should be mixed in on a low speed until it is just incorporated.
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The cheesecake filling should be poured on top of the brownie layer, and then it should be distributed all over in a single layer.
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The raspberry puree should be taken, and then using a spoon, small dots of the puree should be dropped onto the layer of cheesecake. Incorporate the raspberry mixture into the cheesecake in a gentle swirling motion using a knife.
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Put the cheesecake back into the oven and bake it at 350 degrees Fahrenheit for twenty-five to thirty minutes, or until the top is firm. After taking the bars out of the oven, allow them to cool fully on a wire rack. After that, cover them tightly and place them in the refrigerator for two to three hours, or until they are totally chilled. Remove from the oven, cut into slices, and savor!
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