Hello lovelies,
Whilst scrolling through social media these last couple of weeks, I’ve noticed an influx of cheesecake brownie recipes being shared which caught my eye.
I mean, I love a gooey chocolate brownie and I love a silky smooth baked cheesecake but I’d never of imagined joining them together as one… until now.
I’ve seen brownies topped with plenty of things in my time but never a cheesecake. I mean you tell me, have I been living under a rock or is this popular? In saying that, as soon as I heard about it, I just knew they would work beautifully together (I wasn’t wrong!).
And that’s how today’s recipe was created.
What not to love? A brownie topped with a baked cheesecake and fresh raspberry swirl? It’s a massive YES from me.
So, if this brownie and cheesecake combination has got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 16 Squares
Prep Time: 20 Minutes
Bake Time: 45-50 Minutes
Chill Time: 4+ Hours
Overall Time: 5+ Hours
Ingredients You Need For The Brownie Layer:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 100g Of Milk Chocolate Chips
- 100g Of Dark Chocolate Chips
- 100g Of White Chocolate Chips
Ingredients You Need For The Baked Cheesecake Layer:
- 150g Of White Chocolate
- 340g Of Full Fat Philadelphia Cream Cheese
- 100g Of Granulated Sugar
- 2 Large Eggs
Ingredients You Need For The Raspberry Swirl:
- 100g Of Raspberries
- 3tbsp Of Granulated Sugar
How To Make The Brownie Layer:
- Firstly, gather together your equipment and ingredients, line an 8/9”, loose-bottomed baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 5.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for a few minutes, until the colour has turned pale, is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 300g of chocolate chips.
- Place the brownie batter into the base of the prepared baking tin, then set to one side.
How To Make The Baked Cheesecake Layer:
- Next, add the 150g of white chocolate into a heatproof bowl, place into the microwave and in 10 second blasts, blast the white chocolate until completely melted. Then, set to one side.
- In a large bowl, using an electric mixer, beat the 340g of full fat cream cheese until completely smooth.
- Now, add in the 100g of granulated sugar and 2 large eggs into the smooth cream cheese and beat again until smooth.
- Fold in the melted white chocolate, stirring until everything is fully combined.
- Pour the cheesecake batter on top of the brownie batter. Then, set the baking tin to one side.
How To Make The Raspberry Swirl:
- In a blender, blend together the 100g of raspberries and 3tbsp of granulated sugar until completely smooth.
- Press the blended raspberry mixture through a fine mesh strainer, discarding the seeds and any pulp.
- Spoon the raspberry mixture on top of the unbaked cheesecake layer and using a skewer, swirl the raspberry mixture through gently.
- Place the baking tin into the oven for 45-50 minutes, until the cheesecake layer is set at the edges and only slightly wiggles in the centre.
- Once it has baked. Remove from the oven and allow to cool fully in the tin before transferring to the fridge to chill for a minimum of 4 hours.
- Finally, now set, carefully remove the cheesecake brownies from the baking tin and cut into 16 pieces.
That’s your White Chocolate Raspberry Cheesecake Brownies prepared, baked, chilled and cut, ready for you to enjoy!
Notes:
- Store these cheesecake brownies in an airtight container, in the refrigerator for up to 3 days.
- The raspberry puree can be made 1 day in advance, making sure to store in the fridge until needed.
- Do not over bake! At the end of the baking time, it should be set perfectly around the edges with a very slight jiggle in the centre.
A little bit naughty, a 100% nice!
Yes you may get a slight sugar overload but my word, is it worth every calorie. The combination of a brownie and baked cheesecake is something you shouldn’t let pass you by – these are a must try.
Let me know in the comments below if you make these yourself and if you do, what your thoughts are on them. How do you feel about this combination of deserts? Do you love it or hate it?
Sending you all tons of love & hugs as always,
Elle xo
