Description
Rich chocolate brownie meets silky raspberry cheesecake in this irresistible dessert delight. Layers of indulgence blend seamlessly, promising a luxurious experience that will captivate sweet enthusiasts and leave you craving another heavenly slice.
Ingredients
Scale
Main Ingredients:
- 5 8-ounce packages cream cheese, softened
- 1 box brownie mix
- 2 cups dark or semi-sweet chocolate (finely chopped)
- 1 ½ cups fresh raspberries
- 1 cup raspberry preserves or raspberry sauce
Dairy and Binding Ingredients:
- 7 eggs (3 whole eggs + 4 eggs + 2 egg yolks)
- 1 ¾ cups white granulated sugar
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 2 tablespoons all-purpose flour
Additional Ingredients:
- ¼ cup water
- ⅓ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 tablespoon light corn syrup
- Zest of 1 lemon
Instructions
- Preheat the oven to 325°F and prepare a 10-inch springform pan with a light grease coating.
- Prepare the brownie batter following package instructions, mixing eggs, water, and vegetable oil thoroughly.
- Transfer the brownie mixture into the greased springform pan, creating an even base layer.
- Bake the brownie foundation for 15-20 minutes until the surface sets but remains slightly underbaked. Remove and allow minimal cooling.
- Using an electric mixer, combine cream cheese, sugar, flour, and vanilla extract until achieving a smooth, fluffy consistency.
- Gradually incorporate eggs and egg yolks individually, mixing on low speed until just integrated.
- Gently fold in sour cream and lemon zest, maintaining a delicate mixing technique.
- Carefully pour the creamy cheesecake mixture over the partially baked brownie base.
- Strategically dollop raspberry preserves across the surface, creating artistic swirls using a knife or spatula.
- Return the assembled cheesecake to the 325°F oven, baking approximately 1 1/2 hours until the center appears nearly set with minimal movement.
- Allow the cheesecake to cool within the pan on a wire rack for 15-20 minutes, then carefully loosen the edges with a knife.
- Remove the springform pan’s sides and permit complete cooling at room temperature.
- Prepare chocolate ganache by combining chopped chocolate and corn syrup in a medium bowl.
- Pour hot heavy cream over the chocolate, letting it rest for one minute before stirring until achieving a glossy, smooth texture.
- If necessary, microwave the ganache for 30 seconds to eliminate any remaining chocolate lumps.
- Once the ganache reaches room temperature and slightly thickens, pour evenly over the cooled cheesecake.
- Decorate the surface with fresh raspberries for an elegant finishing touch.
- Refrigerate the completed dessert for 4-24 hours to ensure perfect setting and flavor melding.
Notes
- Prevent brownie bottom from burning by covering with aluminum foil if it starts to darken too quickly during initial baking.
- Ensure cream cheese is at room temperature to create smooth, lump-free cheesecake filling without overbeating.
- Use a water bath technique by placing the springform pan inside a larger pan filled with hot water to prevent cracking and promote even baking of the cheesecake.
- Substitute dairy ingredients with vegan alternatives like cashew cream cheese and coconut cream for a plant-based version of this decadent dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 434 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg