Fudgy chocolate brownies, topped with creamy cheesecake and raspberry compote swirl, these raspberry cheesecake brownies are a decadent dessert, perfect for any occasion.
Preheat the oven to 180C / 350F /160C fan forced and line a 20cm / 8 inch square tin with baking paper.
In a large bowl, melt together the butter and chocolate either over a saucepan of simmering water or in the microwave (stirring well every 30 seconds). Let it cool slightly.
Add both sugars, the eggs and the vanilla to the chocolate mix and whisk with a balloon whisk until well combined.
Sift in the flour, cocoa and salt, then mix gently until just combined.
Pour the brownie batter into the prepared tin.
FOR THE CHEESECAKE LAYER
In a medium bowl, beat together the cream cheese and sugar until smooth and creamy (about 1 minute with an electric beater).
Add the egg, sour cream and vanilla and beat just until smooth.
Spoon the cheesecake mixture over the brownie batter in the tin, and level out.
Use a teaspoon to dot the compote over the top of the cheesecake mix, then run a knife through to swirl it.
Bake for 45-50 minutes, or until a toothpick comes out with just a sticky crumb or two attached.
Notes
All ovens vary – always test for doneness 5-8 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Cream cheese: If you buy these in a 225g / 8oz pack that will also work fine. Here in Australia, our standard is 250g / 8.8oz.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.