Raspberry cheesecake brownies

Swirling together cheesecake and traditional brownie batters makes these treats gooey, fudgy, creamy, rich, chocolaty and gorgeous to look at. Adding raspberries to the cheesecake creates an additional heavenly taste, which any dessert lover will adore. This fruity twist on the traditional treat is absolutely exquisite.

Brownies and cheesecake, two classic American rolled into one. Those raspberry cheesecake brownies are amazingly rich. They have a wonderful combination of flavors and textures, the intense chocolate of brownie and the creaminess of cheesecake, topped with the juicy taste of raspberries.

I’ve already made the cheesecake brownies and I was totally satisfied, this time I wanted to try kayotic kitchen’s recipe, I loved the addition of raspberries as they go very well with both chocolate and cheesecake. And indeed, they added a touch of sweetness and freshness to the dessert, as well as a lovely color.

It’s time to say goodbye to summer and welcome the fall. With this dessert, you will add a touch of summer for the coming cold days!

Ingredients:
1 cup flour, sifted
2 cups sugar, divided
7 oz (200g) butter, cut into pieces
7 oz (200g) dark chocolate, chopped
5 oz (150g) raspberries, fresh or frozen
14 oz (400g) cream cheese, room temperature
1 tsp vanilla extract
5 eggs, room temperature

For the brownie batter:

Preheat oven to 350ºF (180ºC). Butter a 8″x 12″ (20 x 30) baking tray. Line with baking paper.

Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.

Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.

For the cheesecake batter:

Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.

Bake at 350°F (180ºC) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.

Brownie cheesecake aux framboises

Ingrédients:
110 g de farine, tamisée
400 g de sucre
200 g de beurre coupé en morceaux
200 g de chocolat, coupé en morceaux
150 g de framboises, fraiches ou surgelées
400 g de fromage frais nature (type carré frais)
1 càc d'extrait de vanille
5 œufs, à température ambiante

Pour le brownie:  

Préchauffer le four à 180°C. Tapisser un moule 20 cm x 30 cm de papier sulfurisé.

Battre le beurre ramolli avec 200 g de sucre jusqu'à obtention d'un mélange crémeux. Ajouter 3 oeufs un par un en battant après chaque addition.

Faire fondre le chocolat au bain marie et la laisser tiédir. Ajoutez le au mélange beurre-sucre. Ajoutez la farine tamisée. Mélangez. 

Pour le cheesecake:  

Mélanger énergiquement le fromage frais avec la vanille, le sucre restant (200g) et les 2 oeufs restants. 

Assemblage: 

Etaler les 3/4 de la préparation au chocolat dans le moule. Versez la préparation cheesecake au dessus. Déposez des cuillerées de la préparation chocolat sur le cheesecake et avec une fourchette faites un effet marbé. Répartissez les framboises dans le gâteau. 

Enfourner pour 40 min. Laisser refroidir et mettre au frais au moins 12h. Découper en carrés.

Adapted from: Kayotic kitchen