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White Chocolate Raspberry Cheesecake Brownies

by on April 10, 2013 · 9 comments

This recipe combines two of my favorite desserts, white chocolate raspberry cheesecake and fudge brownies. I made it this weekend using a brownie technique I learned in One Sweet Cookie and topping the brownies with white chocolate raspberry cheesecake batter.

white chocolate raspberry brownies


The interesting brownie technique is to make the brownie batter, spread it in the pan, and freeze it. This makes it firm enough to spread the cheesecake mixture over, and I guess it also ensures the brownies don’t over-bake.  And they certainly didn’t because they were very fudgy! They were firm enough to make a solid base for the cheesecake, but they were definitely the opposite of cake-like. For the 1 cup of chips, make sure to use the darkest chips you can find.  For instance, my grocery store sells Guittard Extra Dark in the red bag and Ghirardelli Bittersweet.   I used Ghirardelli semisweet and they were fine, but I think chips that are even slightly less sweet like the first two I mentioned would be better.

White Chocolate Raspberry Cheesecake Brownies
 
Prep time
Cook time
Total time
 
Chocolate fudge brownies topped with white chocolate raspberry cheesecake
Author:
Recipe type: Dessert
Cuisine: American
Serves: 9
Ingredients
  • 4 ounces (1 stick) unsalted butter, cut into chunks
  • 1 cup (6 oz) dark or bittersweet chocolate chips**
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 scant teaspoon salt
  • 3 large eggs
  • 1/2 cup cake flour
  • Topping
  • 2/3 cups (4 oz) white chocolate chips
  • 12 ounces cream cheese, softened
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg plus 2 tablespoons lightly beaten egg
  • 10 teaspoons of softened seedless or strained raspberry preserves
Instructions
  1. Do not preheat the oven yet. Line a 9 inch square metal pan with parchment paper or nonstick foil.
  2. In a large, microwave-safe mixing bowl, combine the butter and both chocolates. Microwave on high for 30 seconds. Stir well. Continue microwaving at 50% power and stirring every 30 seconds until mixture is melted and smooth.
  3. Add both sugars, salt and vanilla to the mixture and stir well. Stir in the eggs, one by one. Add the cake flour and stir until blended. Do not beat.
  4. Spread mixture across the bottom of the pan and put in the freezer for 1 hour.
  5. Preheat oven to 325 degrees F.
  6. Melt the white chips in a small microwave-safe bowl using 50% of power and stirring every 30 seconds. Alternatively, you can melt them in a bowl set over but not touching simmering water. Let them cool slightly.
  7. In a large mixing bowl, beat the cream cheese and sugar until well mixed, scraping sides of bowl. Beat in vanilla and melted white chips. Add the eggs and stir just until mixed.
  8. Remove the brownie batter from freezer (it should be firm and very cold, but not a solid ice brick) and spread the cheesecake mixture over the top.
  9. Drop about 10 teaspoons of raspberry preserves over cheesecake mixture and drag a knife through to make swirls.
  10. Bake on center rack at 325F for about 45 to 50 minutes. The cheesecake should appear set around the edges, but jiggly in the center. It will set up and as cools, so don’t be tempted to overbake.
  11. Let the brownies cool completely, then transfer to the refrigerator and chill overnight.
  12. Grasp parchment paper, lift from pan and cut the brownies into squares.
Notes
Make sure to use the darkest chocolate chips you can find. I used Ghirardelli semisweet, and while the brownies were great, I think an even darker, less sweet chocolate chip would make them better. Also, if you want to try using a different brownie recipe as the base and that recipe happens to be in an 8 inch pan, make the topping with 1/2 cup chips, 8 oz cream cheese, 1/4 cup sugar, 3/4 teaspoon of vanilla and 1 egg. Check brownies at 40 minutes.

 

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Published on April 10, 2013

{ 9 comments… read them below or add one }

Obsessive Compulsive Baking Disorder April 10, 2013 at 1:33 pm

Oh… my… goodness… these look AMAZING.
Two of my favorite things, cheesecake and brownie, COMBINED.
Freezing brownie always makes it go soo deliciously fudgy! Definitely going to try this recipe.

Leah x x

Jennie April 10, 2013 at 4:01 pm

I can’t agree with Leah more! The picture just screams EAT ME!!! YUM!

gloria April 10, 2013 at 8:43 pm

These look awesome!

Sue April 10, 2013 at 9:39 pm

Indeed! They look totally amazing!!

Emily April 11, 2013 at 12:03 am

Mmm those look lovely.

Darlene April 11, 2013 at 9:40 pm

In hindsight, doesn’t it seem so obvious to freeze the brownie batter before attempting to spread the cheesecake batter on top? Brilliant. Wonder why I never thought of that before…

Katrina April 13, 2013 at 7:28 pm

What a great idea to freeze the brownie batter in the pan. And these look great. Love how nicely they cut. Totally want to try freezing brownie batter now. And I love chocolate/raspberry!

Jennifer J-W April 23, 2013 at 1:20 pm

I made these last night and they turned out really well. One really stupid goof-up, though, my freezer was really full so my pan ended up at a slight angle. The brownie batter ended up sort of sliding toward one corner. Luckily, I was able to take a big spoon and sort of smoosh them back out.

Anna April 23, 2013 at 1:27 pm

Cool! Good job with the smooshing. What did you think of the brownie base? I thought it was good, but on the sweet side. Everybody else thought they were perfect.

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