Brownie Cheesecake Recipe with Raspberries
March 02, 2020
This Brownie Cheesecake Recipe combines the best of both worlds - brownies and cheesecake! It has a chocolatey brownie base, swirled with smooth, rich cheesecake, and topped with fresh raspberries.
Even though it sounds troublesome to prepare 2 separate batters - a brownie batter and a cheesecake batter - it actually isn't that much of a hassle! This is because you can prepare each of the batter in a bowl (no need to wash too many dishes).
This recipe is inspired by a Raspberry Brownie Cheesecake that I had in a cafe called Unknown Chapter Coffee Roasters in Christchurch, New Zealand. It was our last day in New Zealand, and we chanced upon this cafe. So glad that we had brunch there, because everything was so good! Apart from the cake, we also ordered a Mango Coconut Smoothie and Big Breakfast.
The Brownie Cheesecake from Unknown Chapter Coffee Roasters, Christchurch, New Zealand
The highlight was the Brownie Cheesecake, and Jon requested for me to try to recreate it. It's been more than a year since we went to New Zealand, and I finally found the time to remake this recipe! I tried my best to make it like the one we had in the cafe, and I think it came close enough 😋P.S. Watch the video below to see the cafe and its delicious food!
If you love brownies and cheesecake, this cake highly recommended for you! Simple and easy to make. You can even slice the cake and freeze, and take it out to defrost whenever a sweet craving arrives 😋
BROWNIE CHEESECAKE RECIPE WITH RASPBERRIES
by Sumopocky
Equipment
6 inch round cake pan
Baking paper
Ingredients
[For Brownie]
225g of Dark Chocolate
75g of Unsalted Butter (room temp)
1.5 Eggs
75g of Caster Sugar
30ml of Heavy Cream (room temp)
80g of Cake Flour
[For Cheesecake]
300g of Cream Cheese (room temp)
50g of Caster Sugar
1.5 Eggs
30ml of Heavy Cream (room temp)
15g of Cake Flour
[Others]
100g Punnet of Raspberries (washed & dried)
Directions
1. Preheat oven to 170°C.
2. Prepare brownie batter. In a metal bowl, add unsalted butter and milk chocolate and dissolve in a water bath/over a pot of boiling hot water.
3. To the bowl in step 1, Add eggs, sugar and fresh cream, and mix well with a whisk each time.
4. Sift in cake flour, mix well, and set aside.
5. Prepare cheesecake batter. Beat the cream cheese and sugar in a bowl.
6. Add eggs and whipped cream, mixing well. Sift in cake flour and mix well. Set aside.
7. Line the cake pan with baking paper. First, pour in the brownie batter from step 4. Then, gently pour in the cheesecake batter from step 6.
7. Using a chopstick/fork/spatula, gently swirl the batter so that they blend slightly together. Add the raspberries on top.
8. Bake in a preheated oven at 170°C for 40 minutes.
9. Let it cool, then cling-wrap it and chill in the fridge completely before serving. Enjoy!
by Sumopocky
Equipment
6 inch round cake pan
Baking paper
Ingredients
[For Brownie]
225g of Dark Chocolate
75g of Unsalted Butter (room temp)
1.5 Eggs
75g of Caster Sugar
30ml of Heavy Cream (room temp)
80g of Cake Flour
[For Cheesecake]
300g of Cream Cheese (room temp)
50g of Caster Sugar
1.5 Eggs
30ml of Heavy Cream (room temp)
15g of Cake Flour
[Others]
100g Punnet of Raspberries (washed & dried)
Directions
1. Preheat oven to 170°C.
2. Prepare brownie batter. In a metal bowl, add unsalted butter and milk chocolate and dissolve in a water bath/over a pot of boiling hot water.
3. To the bowl in step 1, Add eggs, sugar and fresh cream, and mix well with a whisk each time.
4. Sift in cake flour, mix well, and set aside.
5. Prepare cheesecake batter. Beat the cream cheese and sugar in a bowl.
6. Add eggs and whipped cream, mixing well. Sift in cake flour and mix well. Set aside.
7. Line the cake pan with baking paper. First, pour in the brownie batter from step 4. Then, gently pour in the cheesecake batter from step 6.
7. Using a chopstick/fork/spatula, gently swirl the batter so that they blend slightly together. Add the raspberries on top.
9. Let it cool, then cling-wrap it and chill in the fridge completely before serving. Enjoy!
1 comments
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