Raspberry Brownie Cheesecake

When I first came across this recipe I knew I wanted to make it sooner than later, but most of the ingredients were in grams or milliliters. Initially I did not think it would be a problem, all I needed to do was convert the measurements. But after trying to convert the measurements, I realized it would not be so easy. It turns out it is not as simple as it would seem. For example the recipes called for 200 grams of brown sugar, if you convert it to cups it would equal 0.8453505639719999 cups or in ounces 7.05479 or in pounds 0.440925. Even if I rounded up or down it is not so easy and simple. So I decided to try my best, use my baking knowledge and create a recipe based off of the original. 

This recipe turned out so very delicious. It was not a super heavy cheesecake thanks to the heavy whipping cream being folded in. Plus the cheesecake filling is not bake, just refrigerated overnight. And then there is that delicious brownie crust, it goes so well with the raspberry cheesecake.

Raspberry Brownie Cheesecake

Ingredients:

Brownie Crust

• 1/2 cup unsalted butter
• 1/4 cup dark cocoa powder
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 2 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Raspberry Cheesecake Filling

• 14 ounces frozen raspberries
• 1 cup granulated sugar
• 1/4 cup cold water
• 16 ounces mascarpone cheese, room temperature
• 2 cups heavy cream
• 1 tablespoon unflavored gelatin

Directions:

Brownie Crust

1. Preheat oven to 350º F. Grease and flour a 9 inch springform pan.
2. In a small saucepan melt the butter over low heat. Stir in the cocoa powder and set aside.
3. In a small bowl sift together the flour and baking soda, set aside.
4. In a medium bowl whisk the eggs until light in color. Add in the sugar and vanilla whisking to combine.
5. Pour in 1/4 of the cocoa butter mixture, while stirring constantly. Stir until everything is complete mixed. Pour in the remaining cocoa butter mixture and stir until completely combined.
6. Slowly add the flour mixture to the cocoa, butter and egg mixture, while stirring. Stir just until everything is combined and no visible flour remains.
7. Pour into the prepared pan and bake for 25 minutes or until an inserted toothpick comes out clean.
8. Let the brownie crust cool completely. Do not unhinge or run a knife around the edge to loosen.

Raspberry Cheesecake Filling

1. Place the frozen raspberries and sugar into a medium saucepan. Cook over medium heat for 10 minutes, stirring occasionally. If the mixture starts to boil turn the heat down to a simmer. Remove from the heat and let cool completely.
2. In a small saucepan add the gelatin. Pour the cold water over top and let sit for 10 minutes.
3. In a large bowl add the mascarpone cheese and the cooled raspberries. With an electric mixer mix on medium speed until combined.
4. Place the saucepan with the gelatin mixture on the stove over low heat. Stir occasionally until the mixture is melted, then remove from the heat.
5. Add a few teaspoons of the raspberry mascarpone cheese mixture and mix well. Pour this mixture into the large bowl of raspberry mascarpone mixture and mix on low speed until combined.
6. In another large bowl whip the heavy whipping cream until stiff peaks form.
7. Gently fold 1/4 of the whipped cream into the raspberry mascarpone mixture, until completely mixed. Continue to gently fold in 1/4 of the whipped cream until it has all been folded in and incorporated.
8. Pour the mixture over the cooled brownie crust and smooth into an even layer.
9. Refrigerate over night.