Himbeer Brownie Cheesecake
A delightful combination of chocolate brownie and creamy cheesecake with a fruity raspberry twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 200 g dark chocolate (or semi-sweet chocolate for a sweeter note)
- 100 g butter (or plant-based margarine for vegan option)
- 150 g sugar (coconut sugar as a healthier alternative)
- 3 eggs (or applesauce for vegan version)
- 100 g flour (or gluten-free flour for gluten-sensitive)
- 400 g cream cheese (or vegan cream cheese)
- 100 g powdered sugar (erythritol for a sugar-free version)
- 2 tbsp lemon juice
- 250 g raspberries (fresh or well-drained frozen)
Instructions
- Chop the chocolate roughly and melt it together with the butter in a water bath or microwave. Stir until completely smooth.
- Remove the chocolate mixture from heat and let it cool slightly. Stir in the sugar and then beat in the eggs (or applesauce) one at a time until a smooth batter forms.
- Sift the flour over the mixture and gently fold it in until just combined. Be careful not to overmix.
- Pour the brownie batter into a greased springform pan (approx. 24 cm in diameter) and spread it evenly. Bake in a preheated oven at 180 °C for about 20 minutes until firm but slightly moist in the center. Let it cool completely.
- In a separate bowl, mix the cream cheese, powdered sugar, and lemon juice until smooth. Gently add the raspberries.
- Pour the cheesecake mixture evenly over the cooled brownie base. Use a spoon to gently swirl through the mixture for a lovely pattern.
- Bake the cheesecake in the oven at 150 °C for about 30 minutes until the filling is set. Allow it to cool at room temperature and then refrigerate for at least 4 hours, preferably overnight.
Notes
Use fresh raspberries for the best flavor. This cheesecake can also be made one day in advance for enhanced taste.