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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


  1. Preheat oven to 325F.
  2. Grease a 9×3-inch springform pan and set aside.
  4. Follow the instructions on the box, the ingredients amounts may differ.
  5. Add brownie batter to a greased 9×3-inch springform pan.
  6. Bake for 15-20 minutes, until the top is set, but not fully baked.
  1. Beat cream cheese, sugar, flour, and vanilla with an electric mixer until fluffy.
  2. Add eggs and egg yolks, beating on low speed just until combined.
  3. Stir in sour cream and lemon zest.
  4. Pour cheesecake batter into pan over the brownie bottom. Spread with a spatula.
  5. Scoop the raspberry sauce or preserves onto the cheesecake batter and gently stir to combine.
  6. Bake at 325 degree F for about 1-1/2 hours or until center appears nearly set and does not giggle when shaken.
  7. Cool for 15-20 minutes and using a knife loosen crust from sides of pan. Cool 30 minutes more, remove sides of pan.
  8. Cool completely before adding the chocolate ganache.
  1. Add chocolate and corn syrup to a medium bowl.
  2. 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.
  3. Let cool to room temperature, but not to harden.
  4. Pour chocolate ganache over the cheesecake and distribute evenly using a spatula. Garnish with fresh raspberries.
  5. Chill cheesecake for 4 to 24 hours.
  6. Serve and enjoy!
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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