Monday, September 13, 2010

Raspberry Cheesecake-Truffle Brownies


I know what you are thinking, raspberry and chocolate again? Yes, I could try and rationalize this decision with all of you, but truly it's more like a disease and I'll fully admit to it. Once I started with this flavor combination in my ice cream I just couldn't stop. I kept coming across all sorts of yummy recipes featuring both of these ingredients. So, I figured I could torture you all one more time and I promise (maybe) that I will stop after this recipe.

This recipe comes courtesy of Cuisine at Home which appears to be my new go-to magazine. In case you have not heard of them you are missing out. Their magazines are full of great recipes and best of all, the pages are not cluttered with advertisements. Anyway, back to the bars, how could I resist a fudge brownie layer, a smooth cream cheese layer and to top it off, raspberries. Nope, not possible, even if I tried. This bar is what dreams are made out of and I'm almost ashamed to admit that I ate more than my share of these little delights.


The bars are made pretty quickly and don't require any special skills. The brownie layer by itself is utterly amazing and is almost more reminiscent of real fudge than a brownie. It starts by melting unsweetened chocolate, butter, cocoa powder and instant espresso powder in the microwave (or a double boiler). Sugar, vanilla and salt are mixed in and then eggs are incorporated one by one. Finally flour is folded under without overmixing the batter. It gets spread in a 8-inch square pan and set aside while you get started on the cheesecake layer. Cream cheese is mixed with just a bit of sugar, lemon zest and juice, and one egg until creamy and smooth, then carefully spread over the already prepared unbaked brownie layer. The final touch is a cup of fresh or frozen raspberries that are added on top of the cheesecake before baking. The brownie bakes for 45 minutes to 1 hour or until the cream cheese layer is lightly golden and set. After that comes the hardest part of the recipe - the wait time. The brownie has to cool to room temperature and after that time is over it must then be refrigerated for at least another 8 hours or overnight, which means pure torture! Before serving you can sprinkle the bars with powdered sugar but it's certainly not a necessity, they are good as is.

The reward is seriously an amazing flavor combination of sweet, dark chocolate with a light tasting cheesecake layer and heavenly raspberries. True decadence at its best. Besides me eating more than my fair share of these brownies, my kids also went absolutely nuts over them. I think the brownies make a beautiful presentation and would be lovely served for all kinds of occasions when entertaining. I will definitely be baking these again, but first I have to kick up my workout schedule to work off the extra calories I inhaled from these!


Raspberry Cheesecake-Truffle Brownies
(adapted from Cuisine at Home)
(Printable Recipe)

Ingredients:

For the brownies:
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cubed
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 cup all-purpose flour

For the topping:
4 ounces cream cheese, softened
1/4 cup granulated sugar
Minced zest of 1 lemon
Juice of 1/2 lemon
Pinch of salt
1 egg
1 cup fresh or frozen raspberries
Sifted powdered sugar

Preparation:

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray.

Melt chocolate, butter, cocoa, and espresso powder for the brownies in a large bowl in the microwave oven on high power, stirring every 30 seconds, or in a double boiler. Remove mixture from heat when chocolate is nearly melted; stir unti it's smooth.

Stir in  the 1 1/2 cups sugar, vanilla, and the 1/4 tsp. salt. Add the 3 eggs, one at a time, blending well after each addition.

Fold in flour, mixing just until blended. Spread batter into the prepared pan; set aside.

Using a hand mixer on medium speed, beat ream cheese, the 1/4 cup sugar, zest, lemon juice, and a pinch of salt for the topping in a bowl until smooth, about 5 minutes.

Blend in the 1 egg, then spread cheesecake batter over unbaked brownie batter.

Top cheesecake layer with raspberries. Bake brownies until cheesecake is set and golden around edges, about 45 minutes to 1 hour. Cool brownies in pan on a rack to room temperature, about 45 minutes. Cover brownies with plastic wrap; chill 8 hour or overnight in the refrigerator.

Dust brownies with powdered sugar before serving, Cut brownies into small squares with a lightly oiled knife.

32 comments:

  1. YUM! Looks delicious! I LOVE Cuisine at Home. It and FineCooking are my favorites!!

    Thanks for the idea! Cheesecake, brownies and fruit is definitely a hit with my daughter!

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  2. Interesting recipe...I will have to give it a go....!Excellent clicks...:)

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  3. Those brownies look incredible! and gorgeous! I'm going to have to check out this Cuisine at Home magazine. You have certainly featured some great recipes from it.

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  4. Susi.....those bars are really pretty,and sure they are tasty too..:)))
    colors are great and the mix of tastes...simply yummy.

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  5. Susi! You sure know how to start a Monday morning off right. Wow. I am not complaining in the least bit about all of these chocolate and berry recipes, especially one as delicious as this! I could easily eat half the pan (although my stomach would most likely protest!) Thank you for sharing with me!

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  6. Can I call you the Baking Queen ? :) I'm trying to decide what I want to make for our baby shower, I have several other dessert in mine, but looking at your site, it doesn't make it any easier to decide! lol! They are wonderful! I think people will go crazy with this raspberry cheescake truffle brownies! I know I will!

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  7. Susi, was fuer ein tolles Dessert. Aus zwei macht eins! Koestlich.

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  8. No apologies necessary for these lovelies! Did you notice how cute your rasberries look, they remind me of hearts and how much I love recipes like this. Thanks for your kind comments! I have your brioche bun recipe written down and can't wait to try it too!
    -Gina-

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  9. Those brownies look so dense and fudgy. They'd stand along pretty well, but putting the cheesecake and raspberries on top take them to brownie nirvana!

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  10. Those brownies look scrumptious! I love how adorably pink the tops are. Chocolate and raspberry is a great combination on it's own and the cheesecake layer would make it even tastier. Yum!

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  11. Look at those! They are so pretty, not to mention a brilliant flavor combo!

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  12. My mouth is watering as I write this. These look delicious. I hope you are having a great day. Blessings...Mary

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  13. Wow, another stunner! I am forever fond of raspberries and chocolate - a classic combination, but cheesecakes and brownies, too? Good heavens, I may just faint!

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  14. Susi-

    Just came across your blog- - such great recipes! This cheesecake brownie looks absolutely sinful... gotta bookmark this recipe for a crowd. Too dangerous to make it for just me and my boyfriend =)

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  15. I should be working and instead I'm here stuck in front of the laptop drooling over these wonderful cheesecake brownies

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  16. You really cant go wrong with raspberry & chocolate & cheesecake. These look fab and really easy to make. I bet they're a hit at parties.

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  17. Such a fun brownie, got it all going on! I like Cuisine at Home too:)Thanks for the recipe.

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  18. I'm pretty sure there is no such thing as too much raspberry and chocolate. This sounds awesome.

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  19. I love this Susi! looks rich and decadent :) i have tried cheesecake truffle brownies before and i'm sure the addition of raspberries has a great kick into it :)

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  20. These look so amazing! I'd eat more than my fair share as well, I'm afraid. I think the raspberry/chocolate combo is a keeper!

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  21. Looks so good! Bring on summer and raspberries.

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  22. Thee are like little squares of heaven! Totally delectable! They would get gobbled up in my house real fast. Thanks for leaving me a comment on Foodbuzz - congrats to you too - you have been rocking the top 9 the last few weeks and it's been well deserved!

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  23. I don't think you can ever say "again" when raspberries and chocolate on on the table. Yummy! My raspberries are gone for the season, but I will come back to this one next year!

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  24. These are making my tummy rumble, and it's only 9:15 in the morning! :)

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  25. I love the raspberry and cheesecake part! I could have that part with a cup of coffee and the brownie to my daughter!

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  26. You can never post enough raspberry/chocolate recipes for me! One of my favorite combos. Luckily our Farmer's Market still have a wonderful supply of the little red gems and I'm enjoying every one of them!

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  27. oh my... these look deadly! Just the title alone did me in!
    I could go for one of these right now! Got any left?

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  28. Eating healthy while enjoying it will help your release your stress. These are indeed heaven's delights that will surely can uplift your spirits.

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  29. These are so beautiful! I can't get over the colours! Definitely adding to my recipe box - lets hope they come out as pretty as yours.

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