Learn how to use a simple decorating technique with a big impact to fuse the fresh and tangy taste of raspberry cheesecake with fudgy chocolate brownies.
20 minutes
12 brownies
Salt
Vanilla Extract
Flour
Eggs
Sugar
Cocoa Powder
Butter
Brownie Layer
Sugar
Egg
Sour Cream
Cream Cheese
Cheesecake Layer
Raspberries
Sugar
Raspberry Swirl Layer
Make your raspberry sauce by adding your raspberries and sugar to a saucepan over medium heat. Use a wooden spatula to stir and break down the raspberries.
Raspberry Swirl Layer
Simmer for about 5 minutes to thicken. Push your sauce through a sieve to sift out the raspberry seeds (optional). Set the sauce aside to cool.
Raspberry Swirl Layer
Line a 9×9 or 8×8-inch baking dish with parchment paper and preheat your oven to 350°F.
Brownie Layer
To a large mixing bowl, add the softened butter and sugar and use a hand mixer on high to cream together for about 3-5 minutes.
Brownie Layer
Add the eggs and vanilla extract and mix again until just combined.
Brownie Layer
Add the flour, cocoa powder, and salt and mix to combine. Use a spatula to integrate any dry ingredients that are stuck to the sides of the bowl. You'll be left with a thick batter.
Brownie Layer
Add brownie batter to the lined baking dish and spread it out with a spatula to form an even layer.
Brownie Layer
In a large mixing bowl, add the softened cream cheese, sour cream, granulated sugar, and egg and use the clean hand mixer on high to mix until smooth.
Cheesecake Layer
Pour the cheesecake batter over the brownie batter and smooth out with a spatula.
Cheesecake Layer
Pour the raspberry sauce over the cheesecake batter in a zig zag pattern. Use a knife to swirl the raspberry sauce in the cheesecake batter.
Cheesecake Layer
Bake for 45-55 minutes. You'll know they're ready if you shake the pan and the batter doesn't wobble. Allow to cool completely (for at least 3 hours) before slicing. Enjoy!
Cheesecake Layer