Description
A delightful blend of rich chocolate and creamy cheesecake, punctuated by bursts of fresh raspberries. Perfect for any occasion.
Ingredients
- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 4 eggs
- 150 g flour
- 1 tsp vanilla extract
- 300 g cream cheese
- 100 g powdered sugar
- 200 g raspberries
- 1 tbsp lemon juice
- A pinch of salt
Instructions
- Melt the dark chocolate and butter in a water bath until smooth. Allow to cool slightly.
- In a separate bowl, whisk together the sugar and eggs until frothy. Add the cooled chocolate-butter mixture and vanilla extract, mixing well. Fold in flour and a pinch of salt.
- In another bowl, combine cream cheese, powdered sugar, and lemon juice and blend until creamy and smooth.
- Prepare raspberries by gently washing and patting dry.
- Spread the cheesecake filling over the baked brownie layer and gently fold in the raspberries.
- Bake at 160 °C (320 °F) for 30 to 35 minutes. The filling should be firm with a slight jiggle in the center.
Notes
Ensure that ingredients are at room temperature for a smoother filling. Avoid overmixing the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American