White Chocolate Raspberry Cheesecake Brownies

By jiafei

9 Person

215 Minutes

488 Calories

White Chocolate Raspberry Brownies feature a chewy brownie bottom, creamy cheesecake, and a raspberry swirl! So pretty and always a crowd-pleaser! If you love white chocolate… and cheesecake… and brownies, get ready to seriously fall in love, because this dreamy combination, is now a reality. Fudge brownies topped with Raspberry Swirled White Chocolate Cheesecake! These are incredible.

Ingredients

Fresh Raspberry Swirl

3 tbsp. Granulated sugar
3/4 cup Fresh raspberries

White Chocolate Cheesecake Filling

2 Large eggs, at room temperature
3/4 cup Granulated sugar
12 oz. Full-fat cream cheese, very soft
4 oz. White chocolate, chopped, melted, and slightly cooled

Brownies

5 Large eggs, at room temperature
2 cups Granulated sugar
1 cup Unsalted butter, cut into small pieces
12 oz. Dark chocolate, chopped
2 tbsp. Unsweetened cocoa powder
3/4 tsp. Salt
1 1/4 cups All-purpose flour

Method

01

Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside. In a medium bowl, whisk the flour, salt, and cocoa powder together, set aside.
02

Place the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
03

Turn off the heat, keeping the bowl over the water and add the sugar; whisk until completely combined, then remove the bowl from the pan. Add in the eggs and whisk until just combined. Do not overbeat the batter at this stage or your brownies will be cakey.
04

Sprinkle the flour mixture over the chocolate mixture and, using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. Set aside while you prepare the cheesecake.
05

Place chopped white chocolate in a small, heatproof bowl; microwave on low heat, in 20-second increments until chocolate is completed melted. Whisk smooth and set aside.
06

Using a mixer beat the cream cheese in a bowl until completely smooth. Add in the sugar and eggs and beat until smooth and creamy. Fold in the white chocolate, stirring until combined. Pour the cheesecake batter on top of the brownie batter. Set aside to make your raspberry swirl.
07

In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine-mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.
08

Spoon the raspberry mixture on top of the unbaked cheesecake layer, a few dollops at a time. Use a skewer to swirl the mixture gently. Bake for 45 minutes, or until the cheesecake layer is set at the edges and only slightly wiggly in the center.
09

Cool in pan completely, then transfer to the fridge to cool for at least 1 hour. Use the overlapped aluminum foil to lift the brownies out and onto a large cutting board. Cut cheesecake brownies into bars and serve.

Related Tags

White Chocolate Raspberry Cheesecake Brownies

4.7

( By jiafei )

01 Information

Grade easy
Serving 9 servings
Calorie 488 Kcal
Prep Time 30 Mins
Cook Time 185 Mins
Total Time 215 Mins

02 Ingredients

Fresh Raspberry Swirl

3 tbsp. Granulated sugar

3/4 cup Fresh raspberries

White Chocolate Cheesecake Filling

2 Large eggs, at room temperature

3/4 cup Granulated sugar

12 oz. Full-fat cream cheese, very soft

4 oz. White chocolate, chopped, melted, and slightly cooled

Brownies

5 Large eggs, at room temperature

2 cups Granulated sugar

1 cup Unsalted butter, cut into small pieces

12 oz. Dark chocolate, chopped

2 tbsp. Unsweetened cocoa powder

3/4 tsp. Salt

1 1/4 cups All-purpose flour

03 Method

Step 1

Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside. In a medium bowl, whisk the flour, salt, and cocoa powder together, set aside.

Step 2

Place the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.

Step 3

Turn off the heat, keeping the bowl over the water and add the sugar; whisk until completely combined, then remove the bowl from the pan. Add in the eggs and whisk until just combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Step 4

Sprinkle the flour mixture over the chocolate mixture and, using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. Set aside while you prepare the cheesecake.

Step 5

Place chopped white chocolate in a small, heatproof bowl; microwave on low heat, in 20-second increments until chocolate is completed melted. Whisk smooth and set aside.

Step 6

Using a mixer beat the cream cheese in a bowl until completely smooth. Add in the sugar and eggs and beat until smooth and creamy. Fold in the white chocolate, stirring until combined. Pour the cheesecake batter on top of the brownie batter. Set aside to make your raspberry swirl.

Step 7

In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine-mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.

Step 8

Spoon the raspberry mixture on top of the unbaked cheesecake layer, a few dollops at a time. Use a skewer to swirl the mixture gently. Bake for 45 minutes, or until the cheesecake layer is set at the edges and only slightly wiggly in the center.

Step 9

Cool in pan completely, then transfer to the fridge to cool for at least 1 hour. Use the overlapped aluminum foil to lift the brownies out and onto a large cutting board. Cut cheesecake brownies into bars and serve.

04 Author

jiafei

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