Cheese Cake (raspberry & Chocolate Brownie) Recipe
Indulge in our decadent Cheesecake, where creamy layers of rich vanilla cheesecake meet the luscious tang of fresh raspberries. Topped with a delightful chocolate brownie crust, each bite delivers a perfect balance of sweetness and tartness, making it a heavenly treat for dessert lovers. Experience a slice of bliss that melts in your mouth and leaves you craving more!
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Ingredients
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Crust
Cheese Cake Filling
Topping
Method
Preparation
Prepare the Brownie Crust
Preheat the oven to 350°F (175°C). In a large bowl, mix the chocolate brownie mix, eggs, and vegetable oil until well combined. Spread the brownie mixture evenly into the bottom of a greased 9-inch springform pan.
Bake the Crust
Bake the brownie crust in the preheated oven for 20 minutes. Remove from the oven and let it cool slightly while preparing the cheesecake filling.
Cheesecake Filling
Mix the Cheese Cake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Fold in the raspberry puree.
Pour and Bake
Pour the cheesecake filling over the cooled brownie crust. Smooth the top with a spatula. Bake in the oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
Cooling and Serving
Cool the Cake
Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Add Toppings
Before serving, top the cheesecake with fresh raspberries and chocolate shavings.