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Decadent White Chocolate Raspberry Cheesecake Brownies

white chocolate raspberry cheesecake brownies - featured image
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A rich and indulgent dessert combining a fudgy brownie base with a creamy white chocolate cheesecake layer and a fresh raspberry swirl. Perfect for gatherings and easy to make at home.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (175g) white chocolate chips, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 125g) fresh raspberries (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9×9 inch (23×23 cm) baking pan and line with parchment paper, leaving overhang for easy removal.
  2. Make the brownie base: In a medium bowl, whisk melted butter and 1 1/2 cups sugar until combined, about 1-2 minutes.
  3. Add eggs one at a time, mixing thoroughly after each addition. Stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold into wet ingredients until just combined; do not overmix.
  5. Pour brownie batter into prepared pan and spread evenly.
  6. Prepare cheesecake layer: Beat softened cream cheese in a large bowl until smooth, about 2 minutes with an electric mixer.
  7. Add 1/2 cup sugar and beat until combined. Mix in melted white chocolate (not hot).
  8. Beat in 1 egg and 1 teaspoon vanilla extract until smooth and glossy.
  9. Pour cheesecake mixture evenly over brownie layer.
  10. Make raspberry swirl: Mash raspberries with 2 tablespoons sugar and lemon juice until pulpy but not too juicy.
  11. Drop spoonfuls of raspberry mixture over cheesecake layer. Use a fork or skewer to gently swirl for a marbled effect.
  12. Bake for 40-45 minutes until cheesecake is set but slightly jiggly in center. Avoid overbaking.
  13. Remove from oven and cool completely at room temperature, then chill in refrigerator for at least 3 hours before slicing.

Notes

Use softened cream cheese for smooth cheesecake layer. Do not overmix batter to avoid tough brownies. Chill brownies for at least 3 hours for neat slices. Oven temperatures vary; start checking doneness at 35 minutes. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: white chocolate, raspberry, cheesecake, brownies, dessert, easy, homemade, fudgy, creamy, swirl

Find it online: https://siennaspoon.com/decadent-white-chocolate-raspberry-cheesecake-brownies-recipe-easy-homemade-dessert/