Brownie Raspberry Cheesecake

Brownie Raspberry Cheesecake is a great summer dessert, combining two of the most favorite desserts worldwide, brownie and cheesecake.  Chocolaty and fudgy brownie on the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache,  topped with fresh raspberries and chopped chocolate. It’s a great dessert for any occasion and it's best if made in advance, which may be an advantage.

Ingredients

Brownie

• 2.5 oz (70g) semisweet chocolate
• 1/2 cup (110g) butter
• 1/2 tsp instant coffee powder
• 2/3 cup (135g) sugar
• 2 eggs
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) dark cocoa powder
• 1/2 tsp (2g) salt
• 1/2 cup (60g) all-purpose flour

Cream Cheese Filling

• 21 oz (600g) cream cheese, room temperature
• 2/3 cup (135g) sugar
• 2/3 cup (160g) sour cream
• 3 eggs , room temperature
• lemon zest from 1 lemon
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) cornstarch
• 1 cup (140g) fresh raspberries
• 1 tbsp (10g) flour

White Chocolate Ganache

• 5.5 oz (150g) white chocolate
• 3 tbsp (45g) cream
• For decoration
• Fresh raspberries
• chopped chocolate, flowers etc

Directions

1. Prepare the brownies. Preheat oven to 350F (180C).
2. Butter the sides and bottom of a 8 inch (20cm) springform pan and line the bottom with parchment paper.
3. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.
4. Remove the pan from heat but keep the bowl over the water.
5. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
6. Incorporate the eggs one at a time into the mixture and whisk until well combined.
7. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
8. Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
9. Remove the brownie from the oven.
10. Reduce oven temperature to 300F (150C).
11. While the brownie is baking prepare the cream cheese filling.
12. In a large bowl mix the cream cheese until smooth.
13. Add sugar, cornstarch and pinch of salt and mix until combined. Add eggs one at a time until each egg is incorporated.
14. Add vanilla extract, lemon zest and sour cream. Mix until well combined.
15. Try to not overmix the batter to incorporate as little air as possible.
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