How To make Raspberry Cheesecake Brownies
For brownie batter: 4 oz Fine-quality bittersweet
=chocolate chopped 2 oz Unsweetened chocolate;
-chopped 1/2 c Unsalted butter
1 1/4 c Sugar
3 lg Eggs
1 1/2 ts Vanilla
3/4 ts Salt
3/4 c All-purpose flour
For cheesecake topping: 8 oz Cream cheese; softened
2/3 c Sugar
2 ts Fresh lemon juice
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
2 tb All-purpose flour
1 1/2 c Raspberries
1 tb Sugar
Confectioners' sugar = for sprinkling = brownies (if desired) Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cold or at room temperature. 24 brownies COOKING LIVE SHOW #CLE086 -----
How To make Raspberry Cheesecake Brownies's Videos
Raspberry Cream Cheese Brownies - rich, moist and sinfully go0o0o0d!
I love chocolate, my husband loves cheesecake. But we both agree these brownies are to die for! Super moist, super-rich, and oh so sinful. - Kelli
Get the full recipe for these Raspberry Cream Cheese Brownies (made from scratch) here:
Raspberry Cheesecake Brownies Recipe
Hot to make delicious raspberry cheesecake brownies ? Best cheesecake recipes is here.
Raspberry Cheesecake Brownies Recipe INGREDIENTS
For the brownie layer:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, lightly packed
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
For the raspberry cheesecake layer:
8 ounces cream cheese, softened
¾ cup plain Greek yogurt
2 large eggs
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
1 cup raspberries, lightly mashed (I used thawed, frozen berries - it was ¾ cup mashed)
LET'S GET COOKING...
Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan (I use glass) with parchment paper and set aside.
In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla and whip again until well combined. Add the flour, cocoa powder and salt and mix until well combined. Spread the brownie batter in the prepared pan, smoothing it out into an even layer.
Make the cheesecake layer. With an electric mixer, whip the cream cheese,
Greek yogurt and eggs until smooth. Add the sugar, flour and vanilla and mix again until smooth and well combined. Fold in the crushed raspberries. Spread the cheesecake mixture on top of the brownie batter.
Bake for 40 minutes until set, and the edges are starting to brown. Place the pan on a wire rack to cool for about an hour and then chill for 2-3 hours before lifting the bars out and slicing into squares.
Raspberry cheesecake brownies - Make yourself at home with Woolworths
Combine two decadent desserts into one with this easy recipe. It’s the ultimate treat; a rich chocolate brownie balanced with a creamy, tangy raspberry cheesecake. Join Fresh magazine’s Food Director Tamara Graffen as she shares her tips and shows you how to create this epic dessert.
Find the recipe here:
Step 1: Preheat oven and line tray 1:16
Step 2: Make raspberry topping 1:21
Step 3: Make brownie 2:01
Step 4: Make cheesecake topping 3:21
Step 5: Pour brownie mixture and topping into tin 4:42
Step 6: Bake 6:38
Tip: Store in the fridge for up to one week or in the freezer for up to two months.
These brownies are impressive and so easy to make. If you’re after more dessert inspiration, try these sweet recipes:
Carrot cake crumble cheesecake bars:
Fudgy chocolate and raspberry brownie:
No-bake cheat’s caramel slice:
Best oat chocolate chip cookies:
Or browse our full collection of dessert recipes:
If you haven't already subscribed, click here:
Raspberry Cheesecake Brownies
Do you love brownies? Well if you do then you will enjoy this fast past upbeat video of the process we use at Brownies on the Go to make our delicious Raspberry Cheesecake Brownies! We would love your feedback. If you have any questions, please leave them below and we will do our best to get to everyone's questions. Thank you and enjoy the video!
Cheesecake Brownie FTW | Cupcake Jemma Channel
Brownie AND Cheesecake? YES PLEASE!!! The perfect pairing between this intense chocolate Brownie and the the tangy smoothness of a Vanilla Cheesecake, a match made in heaven we'd say!
It's a nice quick one tin wonder and it's a lot simpler than it may seem, so let Sally show you the way!
----------
10 (As in video)
For the Brownie
220g Dark Choc (70% is best)
220g Unsalted Butter
440g Caster Sugar
4 Eggs
60g Cocoa Powder
180g Plain Flour
3/4 tsp Baking Powder
3/4 tsp Salt
For the Cheesecake
500g Cream Cheese
110g Caster Sugar
2 Eggs
1/2 tsp Vanilla Extract --- GET YOURS HERE:
7
For the Brownie
110g Dark Choc (70% is best)
110g Unsalted Butter
220g Caster Sugar
2 Eggs
30g Cocoa Powder
90g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Salt
For the Cheesecake
250g Cream Cheese
55g Caster Sugar
1 Eggs
1/4 tsp Vanilla Extract
---------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells
Raspberry Cheesecake Brownies
:)