Brownie-Raspberry Cheesecake
Najat
Photo by Najat
Get ready for the ultimate dessert mash-up! This brownie-raspberry cheesecake is the kind of treat that makes you look like a baking pro with minimal effort. Imagine sinking your fork into a fudgy brownie base, followed by a creamy cheesecake layer, and topped with fresh, juicy raspberries and a silky white chocolate ganache. Sounds dreamy, right? The best part is, it’s easier than it looks! You’ll melt some butter and chocolate, mix up a quick cheesecake batter, and bake everything to perfection. Plus, there’s no need to rush – let the flavors set overnight, and you’ll have the most amazing dessert ready to wow your friends or satisfy your own sweet tooth!
Ingrediënten
BROWNIE BATTER
CHEESECAKE BATTER
GANACHE
GARNISH
Shop ingredients:
Tips
Make sure the chocolate mixture isn’t too hot. If it’s too warm, the eggs may scramble when added. Let the mixture cool slightly before adding the sugar and eggs.
Overmixing the batter can make the brownie less moist. Stop stirring once the flour and cocoa powder are well incorporated.
Ensure the cream cheese is at room temperature before starting. This prevents lumps in the batter and ensures a smooth texture.
Mix the cheesecake batter only until everything is just combined. Too much air in the batter can cause cracks during baking.
Pat the raspberries dry before adding them, especially if they’re moist. This prevents excess moisture from being released during baking.
Allow the ganache enough time to set before slicing the cheesecake. You can also place it in the freezer for about 15 minutes.
Use a sharp, warm knife and wipe it clean with a damp cloth after each slice to get neat, clean cuts.
Store the cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container. It will stay good for about 3-4 days. You can also freeze it without the ganache, then thaw it in the fridge.
I used a 24 cm springform pan.
Stappenplan
Melt the butter with the dark chocolate in a bain-marie. Let the mixture cool.
Add the white caster sugar, vanilla sugar, and salt to the melted chocolate. Mix well. Add the eggs one by one, mixing until smooth after each addition. Sift the flour and cocoa powder into the bowl and mix until smooth.
In a deep bowl, combine the cream cheese, sugar, vanilla sugar, and cornstarch. Mix until smooth. Add the eggs one by one, gently folding them into the batter. Ensure the mixture stays airy.
Line a springform pan with baking paper. Evenly distribute the brownie batter over the bottom and lightly press it down with the back of a spoon, including along the sides.
Pour the cheesecake batter over the brownie layer and smooth it out. Evenly distribute the raspberries on top of the cheesecake batter.
Place the brownie-raspberry cheesecake in a preheated oven at 160 °C. Bake for 40-45 minutes, or until the edges are firm and the center still wobbles slightly. Turn off the oven and leave the cake in for 1 hour to prevent cracking. Let it cool completely and refrigerate for at least one night to set.
Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth.
Pour the ganache over the cooled brownie-raspberry cheesecake. Refrigerate for at least one night to set.
Slice the cheesecake into pieces. Garnish with whipped cream and extra raspberries if desired.
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