What goes better together than chocolate and berries? This luscious dessert combines two favorites…who wants dessert?
Ingredients:
For the Brownie Bottom:
1 box brownie mix
3 eggs
¼ cup water
⅓ cup vegetable oil
For the Cheesecake:
5 (8-ounce) packages cream cheese, softened
1 ¾ cups white granulated sugar
2 tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
4 eggs, room temperature
2 egg yolks, room temperature
⅓ cup sour cream
Zest of 1 lemon
1 cup raspberry preserves or raspberry sauce
For the Chocolate Ganache:
2 cups dark or semi-sweet chocolate, finely chopped
1 tablespoon light corn syrup
1 cup hot heavy whipping cream
Garnish:
1 ½ cups fresh raspberries
Preparation:
Preheat the oven to 325°F (163°C).
Grease a 10 1/2-inch springform pan and set aside.
Brownie Bottom:
Prepare the brownie mix according to the package instructions, using the eggs, water, and vegetable oil.
Pour the brownie batter into the greased springform pan.
Bake for 15-20 minutes, until the top is set but not fully baked. Remove from oven and let cool slightly.
Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese, sugar, flour, and vanilla extract with an electric mixer until fluffy.
Add the eggs and egg yolks one at a time, beating on low speed just until combined.
Stir in the sour cream and lemon zest.
Pour the cheesecake mixture over the brownie bottom in the pan.
Drop spoonful’s of raspberry preserves or sauce onto the cheesecake batter and gently swirl with a knife or spatula.
Baking:
Bake at 325°F for about 1 1/2 hours, or until the center appears nearly set and does not jiggle when shaken.
Cool in the pan on a wire rack for 15-20 minutes, then use a knife to loosen the crust from the sides of the pan. Remove the sides of the pan and allow to cool completely.
Chocolate Ganache:
Place the chopped chocolate and corn syrup in a medium bowl.
Pour the hot heavy cream over the chocolate and let stand for 1 minute. Stir with a spatula until the chocolate is completely melted and the mixture is smooth and shiny. Microwave for 30 seconds if there are any remaining lumps.
Let the ganache cool to room temperature so it thickens slightly but is still pourable.
Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula.
Garnish and Chill:
Garnish the cheesecake with fresh raspberries.
Refrigerate the cheesecake for 4 to 24 hours to set completely.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 slices
Brownie Bottom Raspberry Cheesecake
Equipment
Ingredients
For the Brownie Bottom:
- 1 box brownie mix
- 3 eggs
- ¼ cup water
- ⅓ cup vegetable oil
For the Cheesecake:
- 5 8-ounce packages cream cheese, softened
- 1 ¾ cups white granulated sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 4 eggs room temperature
- 2 egg yolks room temperature
- ⅓ cup sour cream
- Zest of 1 lemon
- 1 cup raspberry preserves or raspberry sauce
For the Chocolate Ganache:
- 2 cups dark or semi-sweet chocolate finely chopped
- 1 tablespoon light corn syrup
- 1 cup hot heavy whipping cream
Garnish:
- 1 ½ cups fresh raspberries
Instructions
- Preheat the oven to 325°F (163°C).
- Grease a 10-inch springform pan and set aside.
Brownie Bottom:
- Prepare the brownie mix according to the package instructions, using the eggs, water, and vegetable oil.
- Pour the brownie batter into the greased springform pan.
- Bake for 15-20 minutes, until the top is set but not fully baked. Remove from oven and let cool slightly.
Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese, sugar, flour, and vanilla extract with an electric mixer until fluffy.
- Add the eggs and egg yolks one at a time, beating on low speed just until combined.
- Stir in the sour cream and lemon zest.
- Pour the cheesecake mixture over the brownie bottom in the pan.
- Drop spoonful’s of raspberry preserves or sauce onto the cheesecake batter and gently swirl with a knife or spatula.
Baking:
- Bake at 325°F for about 1 1/2 hours, or until the center appears nearly set and does not jiggle when shaken.
- Cool in the pan on a wire rack for 15-20 minutes, then use a knife to loosen the crust from the sides of the pan. Remove the sides of the pan and allow to cool completely.
Chocolate Ganache:
- Place the chopped chocolate and corn syrup in a medium bowl.
- Pour the hot heavy cream over the chocolate and let stand for 1 minute. Stir with a spatula until the chocolate is completely melted and the mixture is smooth and shiny. Microwave for 30 seconds if there are any remaining lumps.
- Let the ganache cool to room temperature so it thickens slightly but is still pourable.
- Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula.
Garnish and Chill:
- Garnish the cheesecake with fresh raspberries.
- Refrigerate the cheesecake for 4 to 24 hours to set completely.
