Brownie Raspberry Cheesecake Recipe
2.5 oz (70g) semisweet chocolate
1/2 cup (110g) butter
Melt over bain-marie
Remove from heat
2/3 cup (135g) sugar
1/2 tsp instant coffee powder
Remove the bowl from the pan
Cool slightly
2 eggs, one at a time
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 cup (60g) all-purpose flour
8 inch (20cm) round springform pan, greased and lined with parchment paper
Bake at 350F (180C) for 18-20 minutes
...meanwhile
21 oz (600g) full-fat cream cheese, room temperature
Mix until smooth
2/3 cup (135g) sugar
Pinch of salt
1 tbsp (8g) cornstarch
3 eggs, room temperature, one at a time
1 tsp (5g) vanilla extract
lemon zest from 1 lemon
⅔ cup (160g) sour cream
Don’t overmix
1 cup (140g) raspberries
1 tbsp (10g) flour
Toss to coat
Gently add to cream cheese mixture
Pour over the baked brownie
Bake at 300F (150C) for 45 minutes
Turn off the heat and leave it another hour in the oven
run a sharp knife around the inside edge of the pan
Cool completely to room temperature
Refrigerate overnight
5.5 oz (150g) white chocolate
3 tbsp (45g) cream
Melt over bain-marie
Cool slightly
Use a serrated cream scraper
Refrigerate for 30 minutes
fresh raspberries
chopped chocolate
cut with a hot knife