Get ready to see a whole lot of pink today because it's officially national breast cancer awareness month and a bunch of food bloggers have teamed up to bring you pink-a-licious recipes, myself included!
Last year, my contribution to this wonderful event hosted by Rebecca of Sugar & Soul, were these raspberry glazed chocolate donuts. Clearly, I didn't stray far from that flavor combination this year. Why would I? It's amazing!
My brother's exact words after tasting these were "These are friggin' delicious, what the crap!". Yup, that about sums these bad boys up. Raspberries and chocolate are just meant to be together forever.
But other than being great with chocolate, raspberries are so great alone for creating a wonderful pinkish hue to desserts. It's all naturale. I was honestly a little tempted to add a hint of pink food coloring to the cheesecake batter since I had read reviews of the cheesecake browning and losing the pink color, but I just added more puree, covered the pan with a baking sheet during the entire baking time, and hoped for the best!
The cheesecake did slightly brown around the edges but the inner pieces thankfully stayed pink. Feel free to add some food coloring though if that's what floats your boat, the brownies will be just as phenomenal whatever shade of pink they are!
Raspberry Cheesecake BrowniesYield: 24 brownies
Ingredients:For the brownies:
1/2 cup (8 tablespoons) unsalted butter
8 oz. semisweet chocolate chips
1 and 1/4 cups granulated sugar
3 large eggs, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup all-purpose flour
1/4 teaspoon salt
For the raspberry cheesecake layer:
8 oz. cream cheese, softened
1/4 cup sugar
1 egg yolk
1/3 cup raspberry puree (plus more for swirling, if you desire)
Directions:Spray an 11x7 inch glass baking dish with non-stick spray, line with parchment paper, and spray again. Set aside. Preheat oven to 350 degrees F.
Over a double boiler, melt together butter and chocolate chips until smooth. Set aside for a few minutes to cool.
To a medium-sized bowl, add sugar and vanilla. Pour in cooled butter/chocolate mixture and whisk together until well-combined. Add in eggs, one at a time, whisking until well-incorporated after each addition. Stir in flour and salt.
Pour the brownie batter into prepared baking dish, leaving about 1/4 cup for swirling in later.
In another medium-sized bowl, using an electric hand mixer, beat together cream cheese and sugar until creamy and smooth, and no lumps remain. Beat in egg yolk just until incorporated. Beat in raspberry puree.
Dollop cheesecake batter over the brownie batter in the pan. Then, dollop the reserved 1/4 cup brownie batter over the cheesecake. Use a knife to swirl the two together and create a marble effect. (Optionally, you can swirl in some additional fresh raspberry puree.)
Bake in preheated oven for 45-50 minutes, or until cheesecake is set and doesn't jiggle. Cool to room temperature, then refrigerate for 4 hours before cutting into squares and serving.
Slightly adapted from Sally's Baking Addiction
Strawberries & Cream Pastries by Domestic Superhero / Drink Pink Mocktail by Love Bakes Good Cakes / Strawberry Frosted Sugar Cookie Bars by Like Mother, Like Daughter / No Bake Raspberry Cheesecake by Sugar & Soul / Cranberry Raspberry Punch by Carlsbad Cravings / Pink Rock Candy Fudge by Kleinworth & Co. / Raspberry Sorbet by Food, Folks, Fun / Pretty Pink Chambord Frosting by Who Needs A Cape? / Lightened up Pink Vodka Sauce by A Dish of Daily Life / Strawberry Oreo Cake Mix Cookies by Just Us Four / Prickly Pear Soda Floats by Club Narwhal / Cherry Pie Scones by The Bitter Side of Sweet / Pink Fluff Dip by Mamal Diane / Pretty Pink Raspberry Vanilla Mini Cakes by Liv for Cake / Pink Pop Tarts by Life Currents / Strawberry Cheesecake Dip by The Love Nerds / Glazed Cherry Buttermilk Scones by Tastes of Lizzy T / Raspberry Vanilla Pink Ombre Bundt Cake by Cookie Dough and Oven Mitt / Berry Bliss by 365(ish) Days of Pinterest / Meringue Cookies by Mamma Loves Food / Cream Puffs with Strawberry Filling by Cooking on the Front Burner / Raspberry Cheesecake Brownies by Culinary Couture / No Bake Pink Lemonade Cheesecake Parfaits by Homemade Hooplah / Vanilla Berry Cocktail by Twin Stripe / Snowball Truffles by House of Yumm / Turkish Delight by With a Blast