This Brownie Bottom Raspberry Cheesecake is so rich and sinful, but it’s worth every single calorie.
A chocolaty brownie bottom topped with a creamy New York style cheesecake that has been flavored with fresh lemon zest and a hefty amount of raspberry preserves.
We are not done yet!! A final layer of dark chocolate ganache and fresh raspberries tie this dessert together.
Brownie Bottom Raspberry Cheesecake is a sinful combination of chocolate and creamy raspberry cheesecake topped with chocolate ganache.
- 1 box brownie mix
- 3 eggs
- 1/4 cup water
- 1/3 cup vegetable oil
- 5 (8 ounce) packages cream cheese, softened
- 1 3⁄4 cups white granulated sugar
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons vanilla extract
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 1⁄3 cup sour cream
- zest of 1 lemon
- 1 cup raspberry preserves or raspberry sauce
- 2 cups finely chopped dark or semi-sweet chocolate
- 1 tablespoon light corn syrup
- 1 cup heavy whipping cream, hot
- 1 1/2 cups fresh raspberries
- Preheat oven to 325F.
- Grease a 9×3-inch springform pan and set aside.
- BROWNIE BOTTOM:
- Follow the instructions on the box, the ingredients amounts may differ.
- Add brownie batter to a greased 9×3-inch springform pan.
- Bake for 15-20 minutes, until the top is set, but not fully baked.
- Beat cream cheese, sugar, flour, and vanilla with an electric mixer until fluffy.
- Add eggs and egg yolks, beating on low speed just until combined.
- Stir in sour cream and lemon zest.
- Pour cheesecake batter into pan over the brownie bottom. Spread with a spatula.
- Scoop the raspberry sauce or preserves onto the cheesecake batter and gently stir to combine.
- Bake at 325 degree F for about 1-1/2 hours or until center appears nearly set and does not giggle when shaken.
- Cool for 15-20 minutes and using a knife loosen crust from sides of pan. Cool 30 minutes more, remove sides of pan.
- Cool completely before adding the chocolate ganache.
- Add chocolate and corn syrup to a medium bowl.
- Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.
- Let cool to room temperature, but not to harden.
- Pour chocolate ganache over the cheesecake and distribute evenly using a spatula. Garnish with fresh raspberries.
- Chill cheesecake for 4 to 24 hours.
- Serve and enjoy!