• For the brownie:
  • 200 g of black chocolate 70%
  • 200 g of butter at room temperature (butter cream)
  • Sugar 250 g
  • 3 eggs
  • 110 g flour
  • For the cheesecake
  • 400 g Philadelphia cream cheese type at room temperature
  • Sugar 150 g
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • For the cream of raspberries
  • 300 ml of very cold whipping cream
  • Sugar 100 g
  • 150 g of raspberries and a few more for garnish


  1. Preheat the oven to 170ºC.
  2. Put the chocolate in a double boiler until the chocolate melts completely, stirring occasionally with wooden spoon.
  3. Mix with wire whisk sugar with butter until well blended and consistency as Sandy.
  4. Add eggs, one at a time and continue beating.
  5. Then add the flour gradually while still moving, increases speed and continue beating until smooth and blended.
  6. Slowly add the melted water bath and mix chocolate with chocolate mass.
  7. Line the container with baking paper and pour the brownie mix.
  8. Now let’s prepare the cheesecake to this mix the cream cheese, sugar and vanilla extract with wire whisk at low speed until a fat, soft dough.
  9. Add the eggs one by one as long as you dancing, and you increase the speed to make it a more airy and soft dough, the mixture should be very smooth and creamy.
  10. Pour the cheese mixture over brownie.
  11. Put in the oven for about 40 minutes or until lightly browned around the edges.
  12. Remove from oven and let cool completely for at least 4 hours.
  13. We prepare the cream of raspberries, for this very cold beat cream with sugar and raspberries until the cream is mounted.
  14. Unmold the brownie and cheesecake and raspberry cream spreads across the surface.
  15. Cut into rectangular pieces and garnish with raspberries.


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