Ingredients

The following ingredients have 11 Servings
  • 2.5 oz (70g) semisweet chocolate
  • 1/2 cup (110g) butter
  • 1/2 tsp instant coffee powder
  • 2/3 cup (135g) sugar
  • 2 eggs
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) dark cocoa powder
  • 1/2 tsp (2g) salt
  • 1/2 cup (60g) all-purpose flour
  • 21 oz (600g) cream cheese (, room temperature)
  • 2/3 cup (135g) sugar
  • 3 eggs (, room temperature)
  • 2/3 cup (160g) sour cream
  • lemon zest from 1 lemon
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1 cup (140g) fresh raspberries
  • 1 tbsp (10g) flour
  • 5.5 oz (150g) white chocolate
  • 3 tbsp (45g) cream
  • Fresh raspberries
  • chopped chocolate (, flowers etc)

Instruction

  • Prepare the brownies. Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) springform pan and line the bottom with parchment paper.
  • Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
  • Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
  • Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
  • Remove the brownie from the oven.
  • Reduce oven temperature to 300F (150C).
  • While the brownie is baking prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and pinch of salt and mix until combined.
  • Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
  • In a medium bowl add raspberries and 1 tbsp flour and toss to coat. Gently add raspberries to cream cheese mixture.
  • Pour the cream cheese mixture over the prepared crust.
  • Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
  • Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
  • Prepare white chocolate ganache. Melt chocolate and cream over bain-marie and let cool slightly before topping the cheesecake.
  • Use a serrated cream scraper to create spiral effect on top if desired.
  • Refrigerate for 30 minutes.
  • Before serving decorate as desired, I’ve used fresh raspberries, chopped semisweet chocolate and flowers.
  • Cut with a hot knife and keep leftovers refrigerated.