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Raspberry Cheesecake Brownies




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Wegner, Petra
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La Belle Cuisine


Raspberry Cheesecake Brownies

Gourmet Archives

Brownie Batter:
4 ounces fine-quality bittersweet
chocolate, chopped
2 ounces unsweetened chocolate,
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour

Cheesecake Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups raspberries
1 tablespoon sugar

Preheat oven to 350 degrees F. Butter and flour a 13x9-inch baking pan.
Make brownie batter: In a metal bowl set over a pan of barely simmer-
ing water, melt chocolates with butter, stirring, and cool. Whisk in sugar
and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until
just combined and spread batter evenly in prepared pan.
Make cheesecake topping: In bowl with electric mixer cream together
cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture in an even layer over the brownie batter. Scatter the raspberries over the topping and sprinkle with
1 tablespoon sugar. Bake brownies in middle of oven 35 to 40 minutes,
or until top is puffed and pale golden and tested comes out with crumbs
adhering to it.  Cool brownies completely in pan on a rack and chill,
covered, at least 6 hours or overnight. Cut brownies into bars and
sprinkle with confectioner's sugar if desired. Serve cold or at room temperature.

Featured Archive Recipes:
Brownie Bonanza
Cappuccino Cream Cheese Brownies
with Chocolate Glaze

Chocolate Cheesecake Brownies
Sour Cherry Cheesecake Brownies

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