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Black-Bottom Raspberry Cheesecake
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The black bottom brownie layer of this dessert is topped with a sweet layer of raspberries and then covered with a creamy cheesecake batter before baking.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package (1 pound 6.5 ounce size) brownie mix
1/3 cup water
3 tablespoons oil
6 eggs, divided
1 cup chopped walnuts
1 package (10 ounce size) frozen raspberries, thawed, drained
3/4 cup seedless raspberry jam, divided
3 packages (8 ounce size) cream cheese, at room temp
1 cup granulated sugar
1 teaspoon vanilla extract
directions
Heat oven to 350 degrees F. Grease bottom of a 10-inch springform pan with a removable bottom.
Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in walnuts. Pour into prepared pan. Bake in a 350 degrees F oven 25 to 30 minutes. Cool on rack for 15 minutes.
Combine raspberries and 1/2 cup of the raspberry jam in a small bowl.
Beat cream cheese in a large bowl at medium speed until smooth. Add granulated sugar, vanilla and the remaining 3 eggs. Beat until well blended.
Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cheesecake batter on top. Bake in a 350 degrees F oven for 55 minutes or until cheesecake in center is slightly set.
Remove to wire rack to cool. Refrigerate cooled cake overnight.
To serve, prepare raspberry drizzle. Heat the remaining 1/4 cup raspberry jam in a small saucepan over low heat until just melted. Let cool for 10 minutes. Spread the raspberry jam on top of the cake.
Refrigerate until ready to serve. Garnish with raspberries if you wish.
added by
123456
nutrition data
Nutritional data has not been calculated yet.
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