Brownie Bottom Raspberry Cheesecake

Happy Mother’s Day!

Is there any way better to celebrate mom than with a great brunch after church?

I know many people love the tradition of going out for Mother’s Day brunch, but I despise long lines and I love cooking, so I’m content to make my own brunch.

And since it’s Mother’s Day I like to pull out all the stops, like having dessert at brunch!

And if we’re having dessert for lunch, why not combine two of the best: cheesecake and brownies?

It is delicious and definitely a showstopper - perfect for Mother’s Day!

Look below for more lovely recipes to celebrate Mom!

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Making Miracles: Apple Cinnamon Rolls
• Mayuri’s Jikoni: Thepla - Gujarati Flatbread
• Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

Brownie Bottomed Raspberry Cheesecake

Adapted from Sugar Spun Run

Raspberry Sauce

1 (6 ounce) package fresh raspberries

2 tablespoon sugar

1 tablespoon water

 

Brownies

4 ounces dark chocolate chips

½ stick (¼ cup) butter

½ cup +2 tablespoons white sugar 

2 large eggs

½ teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons unsweetened cocoa powder

¼ cup + 1 tablespoon all purpose flour

 

Cheesecake

2 (8 ounces) blocks cream cheese, softened

½ cup white sugar

¼ cup sour cream

1 egg

½ teaspoon vanilla extract

 

Preheat the oven to 350 degrees F.  Spray a 9-inch springform pan with nonstick spray and line with parchment.

 

In a double boiler or microwave melt the dark chocolate chips and butter.  Whisk until smooth, then whisk the sugar in until combined.

 

Add the eggs and whisk until the eggs are completely incorporated.  Stir in the vanilla and salt.  Mix in the cocoa and flour until completely combined.  

 

Pour the batter into the prepared pan and bake for 15-20 minutes or until the edges are cooked (the middle may not be completely done).

 

While the brownie base cooks, make the cheesecake.  Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment, beat until smooth and creamy, 2-3 minutes.

 

Scrape down the sides of the bowl.  Add the sour cream and beat until combined.

 

Scrape the bowl again and add the egg and vanilla.  Beat until combined.

 

Remove from the brownie base from the oven and reduce oven heat to 325 degrees F.  Pour the cream cheese mixture evenly over the brownies and return to the oven.  Cook for 25-30 minutes or until the edges are set (middle may still be slightly jiggly).  Cool to room temperature.

 

Meanwhile, make the raspberry sauce.  Place the raspberries, sugar, and water in a small saucepan over medium heat.  Cook, stirring frequently, until the raspberries are juicy and broken down.  

 

Strain the raspberries through a fine mesh sieve.  Discard the seeds and pulp.  Pour the sauce over the cooled cheesecake, then refrigerate for 6 hours to chill before serving.

 

If desired, garnish with whipped cream and additional raspberries prior to serving.