Description
A decadent three-layer dessert featuring a fudgy brownie base, a creamy cheesecake center, and a vibrant raspberry swirl.
Ingredients
200g dark chocolate (70% cocoa)
150g unsalted butter
200g granulated sugar
3 large eggs (for brownie)
1 tsp vanilla extract
100g all-purpose flour
30g cocoa powder
500g full-fat cream cheese, room temperature
100g sugar (for cheesecake)
2 large eggs (for cheesecake)
150g fresh raspberries
1 tbsp lemon juice
Instructions
Step 1: Preheat oven to 175°C and line a 9-inch springform pan with parchment paper.
Step 2: Melt butter and chocolate together; stir in sugar, eggs, vanilla, flour, and cocoa powder.
Step 3: Pour 90% of the brownie batter into the pan and bake for 15 minutes.
Step 4: Beat cream cheese and sugar until smooth; add eggs one at a time on low speed.
Step 5: Puree raspberries with lemon juice and strain to remove seeds.
Step 6: Pour cheesecake mixture over par-baked brownie; dollop reserved brownie batter and raspberry puree on top.
Step 7: Use a toothpick to swirl the top layers.
Step 8: Lower oven to 160°C and bake for 40-45 minutes.
Step 9: Cool slowly and refrigerate for at least 4 hours before serving.
Notes
Always use room temperature cream cheese to ensure the cheesecake layer is perfectly smooth and free of lumps.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
