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Recipes > Brownies Tower Raspberry Cheesecake

Brownie’s Tower Raspberry Cheesecake

Fudgy brownie base, creamy cheesecake center, and a swirl of tangy raspberry — all in one irresistible bite! Perfectly baked with a gorgeous marbled finish, this treat is rich, smooth, and unforgettable. A must-try for any dessert lover!

Prep

20mins

Bake

35mins

Total

55mins

Yield

16 brownies

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Ingredients

  • Ghirardelli Bittersweet Chocolate 66812 142g
  • RedMan Unsalted Lactic Butter, room temperature 68328 85g
  • Eggs, Large at room temperature — 2pcs
  • RedMan Fine Sugar 1416 150g
  • RedMan Vanilla Extract 67825 1.2tsp
  • Deltasal Sea Salt 58415 1/4tsp
  • RedMan Plain Flour 1242 60g

Cheesecake Batter

  • Royal Victoria Cream Cheese, softened 67061 250g
  • RedMan Fine Sugar 1416 65g
  • RedMan Vanilla Extract 67825 5ml
  • Egg, Large at room temperature — 1pc

Raspberry Swirl

  • Ravirfruit Frozen Raspberries 100049 120g
  • RedMan Granulated Sugar 1416 12g
  • RedMan Corn Flour 1201 3g
  • Fresh Raspberries for topping — as needed

Featured Products

BITTERSWEET CHOCOLATE MINI CHIPS 60% 283G (#66812)

BITTERSWEET CHOCOLATE MINI CHIPS 60% 283G (#66812)

$20.60 $16.48

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00 $4.80

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.40 $1.92

VANILLA EXTRACT 33ML (#67825)

VANILLA EXTRACT 33ML (#67825)

$7.30 $5.84

Instructions

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  1. Preheat the oven to 325°F. Line an 9×9-inch square baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
  2. Make the brownie batter. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
  3. Combine eggs, sugar, vanilla and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Whisk in warm melted chocolate mixture until smooth and glossy. The mixture will tighten up and that’s how you know it is well incorporated. Sprinkle flour over the surface and fold it in. Reserve about ⅓ cup (80ml) of brownie batter and then spread the rest evenly into the prepared pan.
  4. Make the cheesecake batter. Beat the soft cream cheese in a medium bowl with an electric hand mixer or spatula until very smooth. Add sugar and vanilla and beat until smooth and glossy. Beat in egg until well incorporated. Spread this batter evenly over the brownie batter in the pan, then spoon teaspoons of the reserved brownie batter randomly over top.
  5. Make the raspberry swirl. Combine raspberries, sugar and corn starch in a small bowl and mash it up with a fork leaving it just a bit chunky. Spoon teaspoons of this raspberry mixture over the batter in the pan and then use a skewer to swirl all of the flavors together.
  6. Bake for 30-35 minutes until puffed and the cheesecake is set in the middle with lightly golden edges. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.

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CORN FLOUR 500G (#1201)

2.50

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

FINE SUGAR 1KG (#1416)

2.40

FINE SEA SALT 1KG (#58415)

3.60

BITTERSWEET CHOCOLATE MINI CHIPS 60% 283G (#66812)

20.60

CREAM CHEESE 250G (#67061)

5.30

VANILLA EXTRACT 33ML (#67825)

7.30

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

IQF RASPBERRY 8507 1KG (#100049)

46.60

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