Brownie Bottom Raspberry Cheesecake
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Brownie Bottom Raspberry Cheesecake is the perfect dessert when you can’t decide between fruit or chocolate. Why give up something when you can combine them and create something amazing? Thats what I thought too!
This Brownie Bottom Raspberry Cheesecake is so rich and sinful, but it’s worth every single calorie.
A chocolaty brownie bottom topped with a creamy New York style cheesecake that has been flavored with fresh lemon zest and a hefty amount of raspberry preserves.
We are not done yet!! A final layer of dark chocolate ganache and fresh raspberries tie this dessert together.
While it may look complicated, its not! I am going to teach you a few tricks and you all see that this dessert its actually easy to make.
Tips on how to make the perfect Brownie Bottom Raspberry Cheesecake:
- To save time, effort and to make this dessert easier, I like to use a boxed brownie mix.
- Do NOT overbake the brownie, you don’t want it fully done before you add the cheesecake batter, otherwise it will be dry.
- Do not worry about getting some cracks on your cheesecake, they will be topped with chocolate ganache and no one will ever notice.
- You can use raspberry preserves or raspberry sauce in this recipe, it is up to you.
- Use fresh lemon zest, it will add an amazing refreshing flavor to the overall rich dessert.
- Use full fat cream cheese and sour cream for the best results.
- You can make the chocolate ganache with milk, dark or white chocolate.
- You can also skip the brownie bottom, make a classic graham cracker crust and bake the cheesecake.
This show stopper dessert would be perfect for Valentine’s Day or any other occasion when you feel like indulging. The raspberries and chocolate are a match made in heaven, especially when combined into a creamy cheesecake dessert.
You can also make this recipe with strawberries, blueberries or any other berries that you like!
And if you want this dessert badly but you don’t like fruit in your dessert, just skip the raspberries and you will end up with a delicious New York Cheesecake over a brownie bottom and topped with chocolate ganache.
This dessert is so versatile, that you will end up loving it any way!
Brownie Bottom Raspberry Cheesecake
- 1 box brownie mix
- 3 eggs
- 1/4 cup water
- 1/3 cup vegetable oil
- 5 8 ounce packages cream cheese softened
- 1 3/4 cups white granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 4 eggs room temperature
- 2 egg yolks room temperature
- 1/3 cup sour cream
- zest of 1 lemon
- 1 cup raspberry preserves or raspberry sauce
- 2 cups dark or semi-sweet chocolate finely chopped
- 1 tablespoon light corn syrup
- 1 cup heavy whipping cream hot
- 1 1/2 cups fresh raspberries
- Preheat oven to 325F.
- Grease a 10 1/2-inch springform pan and set aside.
- Follow the instructions on the box, the ingredients amounts may differ.
- Add brownie batter to a greased 10 1/2x3-inch springform pan.
- Bake for 15-20 minutes, until the top is set, but not fully baked.
- Beat cream cheese, sugar, flour, and vanilla with an electric mixer until fluffy.
- Add eggs and egg yolks, beating on low speed just until combined.
- Stir in sour cream and lemon zest.
- Pour cheesecake batter into pan over the brownie bottom. Spread with a spatula.
- Scoop the raspberry sauce or preserves onto the cheesecake batter and gently stir to combine.
- Bake at 325 degree F for about 1-1/2 hours or until center appears nearly set and does not giggle when shaken.
- Cool for 15-20 minutes and using a knife loosen crust from sides of pan. Cool 30 minutes more, remove sides of pan.
- Cool completely before adding the chocolate ganache.
- Add chocolate and corn syrup to a medium bowl.
- Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.
- Let cool to room temperature, but not to harden.
- Pour chocolate ganache over the cheesecake and distribute evenly using a spatula. Garnish with fresh raspberries.
- Chill cheesecake for 4 to 24 hours.
- Serve and enjoy!