White Chocolate Raspberry Cheesecake Brownies

Oh, the joy of baking! Today, I am so excited to share a recipe that combines the decadence of chocolate with the tart sweetness of raspberries, all swirled into one indulgent treat. If you’re a fan of rich, fudgy brownies and creamy cheesecakes, this White Chocolate Raspberry Cheesecake Brownies recipe is a dream come true. From my kitchen to yours, let’s embark on this delicious journey together!

Introduction

Imagine a dessert that brings together the gooey texture of brownies with the silky smoothness of cheesecake. Now, add the vibrant zing of raspberries and the luxurious touch of white chocolate. Sounds divine, right? That’s exactly what we’re making today. Perfect for any occasion, these brownies offer a delightful surprise with every bite. Trust me, your kitchen will smell like a little slice of heaven!

Ingredients

Brownie Base:

• 85g unsalted butter
• 50g finely chopped dark chocolate (50-70% cocoa)
• 150g packed brown sugar
• 50g granulated white sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 95g plain (all-purpose) flour
• 50g Dutch process cocoa
• 1/2 tsp salt

Cheesecake Layer:

• 250g cream cheese, softened
• 50g granulated white sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 60ml sour cream, room temperature
• 60ml raspberry compote

Garnish (optional):

• Fresh raspberries
• White chocolate shavings

this Recipe

How to Make Instructions

Brownie Base:

1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. Melt Chocolate and Butter: In a medium saucepan, melt the butter and dark chocolate together over low heat, stirring frequently. Once melted, remove from heat.
3. Mix Ingredients: In a large bowl, whisk together the melted chocolate mixture, brown sugar, and white sugar until well combined. Add the eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
4. Combine Dry Ingredients: Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly into the prepared pan.

Cheesecake Layer:

1. Mix Cheesecake Ingredients: In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream; beat until creamy. Gently fold in the raspberry compote.
2. Layer over Brownie Base: Pour the cheesecake mixture over the brownie layer, using a knife or spatula to swirl it into the brownie batter.
3. Bake: Bake for 35-40 minutes, or until the cheesecake is set and the edges are lightly browned. Allow to cool in the pan on a wire rack.

Helpful Tips

• Swirling Technique: Use a toothpick or the tip of a knife for more intricate swirls that ensure a good mix of brownie and cheesecake in every bite.
• Avoid Overbaking: Keep an eye on your brownies, as overbaking can dry them out. They’re perfect when the center is just set but still slightly soft.

Substitutions/Variations

• Raspberry Compote: No compote? Use raspberry jam or fresh raspberries crushed with a bit of sugar.
• Chocolate Options: Not a fan of dark chocolate? Substitute with milk chocolate for a sweeter, milder flavor.

Frequently Asked Questions

Q: Can I make these brownies gluten-free? A: Absolutely! Just swap the all-purpose flour with your favorite gluten-free blend.

Q: Can these brownies be frozen? A: Yes, they freeze well. Wrap them tightly in plastic wrap and they’ll keep for up to 3 months.

Storage Instructions

To keep these brownies fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

More Relevant Recipes

If you loved these brownies, you might also enjoy:

• Valentine’s Red Velvet Brownies
• Strawberry Kiss Cookies
• Caramel Apple Éclair Cake

Thank you for joining me in creating these scrumptious White Chocolate Raspberry Cheesecake Brownies. Whether you’re making them for a special occasion or a cozy night in, they’re sure to impress. Bake, enjoy, and as always, keep sharing the sweetness!

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