Himbeer-Brownie-Cheesecake
A fudgy brownie base topped with silky vanilla cheesecake and a swirled raspberry compote. Easy to make ahead, stunning to serve.
Equipment
- 20x20 cm baking pan
- Parchment paper
- Double boiler or microwave-safe bowl
- Hand mixer or stand mixer
- Small saucepan
Ingredients
- 150 g dark chocolate (70%)
- 100 g unsalted butter
- 150 g granulated sugar
- 2 large eggs for brownie layer
- 80 g all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 pinch salt
- 400 g full-fat cream cheese room temperature
- 100 g sour cream
- 80 g powdered sugar
- 2 large eggs for cheesecake layer
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 200 g fresh or frozen raspberries
- 2 tbsp sugar for raspberry topping
- 1 tsp lemon juice
Instructions
- Preheat oven to 170°C (340°F). Line a 20x20 cm pan with parchment paper.
- Melt chocolate and butter together, cool slightly, then whisk in sugar and eggs one at a time. Fold in flour, cocoa, and salt until just combined.
- Spread brownie batter evenly into the prepared pan.
- Beat cream cheese until smooth. Mix in sour cream, powdered sugar, eggs, vanilla, and cornstarch. Pour over the brownie layer and smooth gently.
- Cook raspberries with sugar and lemon juice in a saucepan for 3 to 4 minutes. Drop spoonfuls over the cheesecake layer and swirl with a toothpick.
- Bake for 40 to 45 minutes until edges are set and center has a slight wobble. Cool fully in the pan, then refrigerate for at least 3 hours before slicing.
Notes
- Do not overbake - a slight wobble in the center is correct.
- Use full-fat cream cheese only for best texture.
- Slice with a clean, damp knife for neat layers.
- Tastes even better on day two after a full overnight chill.