Indulge in the delightful fusion of rich, fudgy brownies and creamy cheesecake, elevated by the sweet and tangy notes of raspberry. This dessert is perfect for those who crave a decadent treat that combines multiple textures and flavors in each bite. Whether you're serving it at a gathering or enjoying it as a personal indulgence, this raspberry cheesecake brownie is sure to impress with its beautiful marbled appearance and irresistible taste.
When preparing this recipe, you might find that cream cheese and raspberry jam are not always staples in every household. These ingredients are essential for creating the creamy and fruity layers that make this dessert unique. When heading to the supermarket, ensure you pick up a good quality cream cheese for a smooth texture and a flavorful raspberry jam to add that perfect hint of tartness.
Ingredients For Raspberry Cheesecake Brownie
Butter: Provides richness and moisture to the brownie base.
Sugar: Sweetens both the brownie and cheesecake layers.
Eggs: Binds the ingredients together and adds structure.
Cocoa powder: Gives the brownie its deep chocolate flavor.
Flour: Provides structure to the brownie base.
Salt: Enhances the flavors of the other ingredients.
Baking powder: Helps the brownie layer rise slightly.
Cream cheese: Creates the creamy cheesecake layer.
Vanilla extract: Adds a hint of vanilla flavor to the cheesecake.
Raspberry jam: Adds a fruity, tangy swirl to the cheesecake layer.
Technique Tip for This Recipe
To achieve a perfectly swirled effect in your raspberry cheesecake brownie, use a toothpick or a skewer to gently create the marbled pattern. Start by dropping spoonfuls of raspberry jam evenly over the cheesecake layer. Then, with a light hand, drag the toothpick through the jam and cheesecake mixture in a figure-eight motion. This technique ensures that the flavors are beautifully integrated without overmixing, allowing the distinct layers of brownie, cheesecake, and raspberry to shine through in every bite.
Suggested Side Dishes
Alternative Ingredients
melted unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for butter in brownies.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of the brownies.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This is a great vegan alternative that helps bind the brownie mixture.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, providing a similar color and texture to cocoa powder.
all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, while maintaining the structure of the brownies.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a more complex flavor profile.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda mixed with ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.
softened cream cheese - Substitute with Greek yogurt: Greek yogurt is a lower-fat option that still provides creaminess and tanginess, suitable for the cheesecake layer.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the cheesecake and brownie layers.
raspberry jam - Substitute with strawberry jam: Strawberry jam provides a similar sweetness and texture, while offering a slightly different fruit flavor.
Alternative Recipes Similar to This Dessert
How to Store or Freeze This Dessert
Allow the raspberry cheesecake brownies to cool completely at room temperature. This prevents condensation from forming inside the storage container, which could make the brownies soggy.
Once cooled, cut the brownies into squares. This makes it easier to grab a piece whenever the craving hits and ensures even storage.
For short-term storage, place the brownie squares in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 2 days, or in the refrigerator for up to a week. The fridge will keep the cheesecake layer firm and fresh.
For longer storage, consider freezing. Wrap each brownie square individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
Place the wrapped brownies in a freezer-safe bag or container. Label with the date to keep track of freshness. These can be frozen for up to 3 months.
To enjoy a frozen brownie, thaw it in the refrigerator overnight. For a quicker option, let it sit at room temperature for about 30 minutes.
If you prefer a warm treat, gently heat the thawed brownie in the microwave for a few seconds. This will enhance the gooey texture of the brownie and the creamy cheesecake layer.
Remember, the raspberry jam swirls will maintain their delightful tartness, providing a burst of flavor with every bite, whether stored or freshly baked.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the raspberry cheesecake brownies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the top from browning too much. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cheesecake's creamy texture and the brownie's fudgy consistency.
For a quick reheat, use the microwave. Place a piece of the raspberry cheesecake brownie on a microwave-safe plate. Heat on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make the cheesecake rubbery and the brownie dry.
If you prefer a slightly crisp edge, try reheating on the stovetop. Use a non-stick skillet over low heat. Place the brownie slice in the skillet, cover with a lid, and let it warm for about 5 minutes. This method can give the brownie a delightful, slightly crispy bottom while keeping the cheesecake layer soft.
For those with an air fryer, set it to 300°F (150°C). Place the raspberry cheesecake brownie in the basket, ensuring they don't overlap. Heat for about 3-5 minutes. This method can give a nice texture contrast between the creamy cheesecake and the slightly crispy brownie edges.
Essential Tools for Making This Dessert
Oven: Used to bake the raspberry cheesecake brownies at a consistent temperature of 350°F (175°C).
Baking pan: Greased to prevent sticking, this is where the brownie and cheesecake layers are combined and baked.
Mixing bowl: Used to mix the brownie batter ingredients together, such as melted butter, sugar, eggs, cocoa powder, flour, salt, and baking powder.
Mixing bowl: Another bowl is used to prepare the cheesecake mixture by beating cream cheese, sugar, egg, and vanilla extract.
Whisk: Handy for mixing the wet ingredients like butter, sugar, and eggs until well combined.
Spatula: Useful for spreading the cheesecake mixture evenly over the brownie layer.
Knife: Used to swirl the raspberry jam into the cheesecake layer for a marbled effect.
Measuring cups: Essential for accurately measuring ingredients like flour, sugar, and cocoa powder.
Measuring spoons: Used to measure smaller quantities of ingredients such as salt, baking powder, and vanilla extract.
Raspberry Cheesecake Brownie
Ingredients
Brownie Layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cheesecake Layer
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, combine melted butter and sugar. Add eggs and mix well.
- Stir in cocoa powder, flour, salt, and baking powder until well combined. Pour into the prepared pan.
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until combined.
- Spread cheesecake mixture over the brownie layer. Drop raspberry jam by spoonfuls and swirl with a knife.
- Bake for 35-40 minutes or until the cheesecake is set. Cool before cutting into squares.
Nutritional Value
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