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Raspberry Cheesecake Brownies
Sometimes you happen upon a recipe that looks so utterly delicious, you have no other choice than to roll up your sleeves, head over to your kitchen and get to work. In my case there’s also a little camera action thrown in, making it slightly more difficult at times. Pity me. That’s how it was when I happened upon this Raspberry Cheesecake Brownies recipe. Saw them in a magazine (Delicious), coveted them, whipped them up and ate way too much of them.
Goodness gracious! If ever a brownie tasted like a little bite of heaven; it’s this one. Pure chocolaty bliss. I expect professions of love after sharing this recipe, you hear me!
Ingredients:
1 cup sieved flour
2 cups sugar
7 oz butter
7 oz dark chocolate
5 oz raspberries
14 oz cream cheese
1 tsp vanilla extract
5 eggs
Directions:
Only a few ingredients, really. Start by cutting up 7 oz of butter, and let it soften on your kitchen counter.
What also has to come to room temperature is 14 oz of cream cheese.
I’ve broken 7 oz dark chocolate in little pieces. We’ll be melting the chocolate in a little while. Don’t worry; I’ll say when!
We’ll also be using 2 cups of simple, granulated sugar. Keep both cups separated, though. You can measure things as you go—I prefer to keep the ingredients nearby, so I measure in advance.
1 cup all-purpose flour. Run it through a sieve. Always sieve your flour when baking.
The recipe calls for 5 eggs. Use room temperature eggs when you’re baking! It’ll prevent lots of possible problems.
You can definitely use fresh raspberries, but frozen berries work just fine. Perhaps even better. I prefer working with frozen berries; they’re less delicate and we’ll be pushing and shoving them around quite a bit.
Butter a 8″x 12″ square baking tray (20 x 30cm). Line it with baking paper. Mine was almost square! :)
Break out your hand-mixer. Or use your kitchenaid. Whisk the softened butter with 1 cup of sugar until slightly fluffy.
Now for a little egg action. Add 3 eggs; one at a time. Do not add the next egg until the previous one has completely blended in.
When! This is your cue to melt the chocolate. Melt the chocolate anyway you like (au bain marie or microwave), and let it cool off a bit so we won’t end up with scrambled eggs. You want to lick the fork, don’t you?
Pour the chocolate in with the butter, sugar and egg mix.
Stir it in. Add the sieved flour and carefully fold it in. There’s your brownie mix.
Put the cream cheese in a big bowl, add the 2 leftover eggs, 1 cup of sugar and 1 tsp vanilla extract. Whisk until it’s a smooth, creamy mixture.
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.
I’m not a star at this. See!
But that’s okay. I’m adding some gorgeous raspberries. They’ll distract you from my horrible baking skills and complete lack of creativity. Just push the raspberries into the cream cheese. It does work best if they’re still slightly frozen.
Bake at 350F (175C) for 40 to 45 minutes. Until the cake feels set when gently touched in the center. Let the brownies cool off completely; preferably overnight, before cutting them in squares.
These are crazy good! That means a lot, coming from someone with practically no sweet tooth. There’s a perfect balance between the density of the chocolate brownie layer, the creamy and fluffy cheesecake against the freshness and delicate sweetness of the raspberries. You really have to give them a try sometime!
Kay’s Recipe Card
Click here for printable size.
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Oh my word! These look very dangerous! Can’t wait!
Don’t tell my pioneer friend as I absolutely adore her site beyond sanity, but your photo layout is gorgeous! And your recipes are quite fine as well. Is it okay to have 2 recipe loves? I feel like a cheater.
Hi, I love your website! You’re so good at using fruits and veggies in new, delicious ways. I found it through pioneerwoman. You said above that you should always sieve your flour…I don’t own a sieve and never have used one! Can you give me a reason to use it–is it really that essential?
Wow! These are on my top priority list!
Jenae, when I’m cooking normal food, I usually can’t be bothered with things like sieving. But when I’m baking, I always sieve those products -like flour or cocoa powder- things that clump up in their storage containers. Especially after having baked a chocolate cake and found a cocoa clump that kept its form. It was disgusting :)
It’s my way to ensure the cake will come out as good as possible.
When sifting flour – measure then sift or vice versa?
Jackie, it really doesn’t matter. I think it’s easier to measure and then sift, though.
Thanks for the info, Kay! Thinking back to a few loaves of banana bread that had those clumps, I never correlated it with sieving. And I’m an avid baker. :) Obviously, still learning.
This is to let you know that I’m ‘oficially in love’………………..with YOU!!!!!!
These were soooooooooo good. Made them with bottled Morello Cherries instead of the rasperries and they were just perfect.
Thank you, thank you,thank you!!
Aadila, I love you right back … because I just didn’t think of making this with cherries, too. It will be a match made in heaven!!
Thanks for sharing this fab recipe, it came out brilliant!
I added some vitamin C powder in cream cheese mix, I like the sweet n’sour taste and some walnuts in the chocolate mix – heavenly!!
I made this last night and it was a disaster. I baked it for about 50 minutes and didn’t worry too much about the center being jiggly because of a previous post. This morning I cut into it and found out that most of the brownie part still looks like batter :(
It tastes good though.
Julie, too bad you didn’t give it another 10 minutes or so. The center can feel slightly jiggly, but not too much. I always bake the cake until the center feels kinda set when I touch it, that’s my cue the brownies will come out right.
Yolita, I love the idea of adding vitamin C powder! Walnuts are a great addition, I know!
These came out absolutely fantastic! Thank you so much for yet another awesome recipe.
i made these yesterday and they are deelishh! my friends loved them! thanks Kay! by the way, i’m all the way from Singapore! love yr site! (:
This look beautiful and delicious! Rasberry and chocolate is one of my favorite combinations, this is a recipe I will have to put in my box for later. Thanks for sharing!
Hi,
just loved the recipe. Is it possible to change raspberrys for strawberries? raspberries are not very easy to get in Brazil…
Thanks.
Bruno, even though I’ve never tried it, I’m pretty sure it’ll be absolutely delicious with strawberries as well. Chocolate, cheesecake and strawberries… what’s not to love?:)
Hoi Kay!
Ik heb ze vanavond gemaakt…. o wat zijn ze goed gelukt! en wat zijn ze lekker! Dit recept is zeker wel een blijvertje, al ga ik ze niet elke week maken want qua calorieen kan ik ze net zo goed gelijk maar op mijn lovehandles plakken.
Groetjes, en ik houd het in de gaten hier!
Wow! These are fabulous! I can’t wait to recreate them!
Wow…this was amazing.
Fluffy, chocolately, and the tartness of the raspberries made the perfect combo. In fact, if I were to change anything…I would say double the amount of raspberries.
Thank you so much! And I love your recipe card layouts :)
I’ve got a batch in the oven as I’m typing this. I cant wait to try them! We’re having our first cookout of the season tomorrow night. I’m betting these will wow my friends (regardless of the fact that many of them are single guys and relatively easy to please).
I have to personally thank you for all of the wonderful recipes you’ve posted (and the many I’ve made). I swear they’ve helped me seal the deal with the guy I’m currently dating. If this works out, you & PW are getting at least 50% of the credit!
Sarah
I made these with a box of brownie mix, since I was out of chocolate. I also swirled the brownie and cream cheese mixture instead of doing 2/3 + 1/3 of brownie batter. They are absolutely beautiful! Thank you.
wow! i am making these as the chocolate course for Easter…thanks for the recipe and inspiration.
and i am totally impressed with the squeeze butter…we don’t have that here.
love your stuff!
best ~ S.