This recipe for White Chocolate Raspberry Cheesecake Brownies combines two of my favorite desserts, white chocolate raspberry cheesecake and fudge brownies. I made it them weekend using a brownie technique I learned in One Sweet Cookie, where you freeze the brownie batter before topping it with cheesecake batter and raspberry preserves.
Freezing Brownie Batter
Freezing the brownie batter is an interesting technique. It’s helpful in that it makes the batter firm enough to spread the cheesecake mixture over. I think 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.
White Chocolate Raspberry Brownie Ingredient Notes
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. Also, the recipe calls for cake flour, which is lighter than all-purpose. If you need to substitute all-purpose you can. Just weight out 60 grams so that you are using the equivalent. If you don’t have a scale, that is a lightly spooned scant half cup.
White Chocolate Raspberry Cheesecake Brownies
- 4 ounces unsalted butter, cut into chunks (114 grams)
- 1 cup dark or bittersweet chocolate chips** (170 grams)
- 2 ounces unsweetened chocolate (56 grams)
- 1/2 cup light brown sugar (100 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 1/2 scant teaspoon salt
- 3 large eggs
- 1/2 cup cake flour (60 grams)
- 2/3 cups white chocolate chips
- 12 ounces cream cheese (340 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 teaspoon vanilla extract
- 1 egg plus 2 tablespoons lightly beaten egg
- 10 teaspoons of softened seedless or strained raspberry preserves
- Do not preheat the oven yet. Line a 9 inch square metal pan with parchment paper or nonstick foil.
- 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.
- 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.
- Spread mixture across the bottom of the pan and put in the freezer for 1 hour.
- Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- Drop about 10 teaspoons of raspberry preserves over cheesecake mixture and drag a knife through to make swirls.
- 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.
- Let the brownies cool completely, then transfer to the refrigerator and chill overnight.
- Grasp parchment paper, lift from pan and cut the brownies into squares.