Introduction
Red Velvet Brownie Cheesecake with Raspberry Glaze is a luxurious layered dessert featuring a fudgy red velvet brownie base, a rich and creamy cheesecake center, and a bright raspberry glaze on top. It’s bold, beautiful, and perfect for special occasions.
Origin
Red velvet desserts have Southern roots, known for their subtle cocoa flavor and striking color. Cheesecake adds classic richness, while raspberry glaze brings a modern, elegant contrast—combining three beloved desserts into one unforgettable creation.
Cultural Significance
This dessert is often reserved for celebrations—Valentine’s Day, holidays, birthdays, or anytime you want to impress. Its dramatic layers and vibrant color make it a centerpiece dessert that feels both indulgent and refined.
Ingredients Quantity (Serves 12)
Red Velvet Brownie Layer
- Unsalted butter (melted): ½ cup
- Granulated sugar: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- All-purpose flour: ¾ cup
- Unsweetened cocoa powder: 2 tbsp
- Red food coloring: 1 tbsp
- Salt: ¼ tsp
Cheesecake Layer
- Cream cheese (softened): 16 oz
- Granulated sugar: ½ cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Sour cream or heavy cream: ½ cup
Raspberry Glaze
- Fresh or frozen raspberries: 1½ cups
- Granulated sugar: ⅓ cup
- Lemon juice: 1 tbsp
- Cornstarch: 1 tsp + 1 tbsp water
Optional Additions
- Chocolate chips in brownie layer
- White chocolate drizzle
- Fresh raspberries for garnish
- Dark chocolate shavings
- Raspberry liqueur (1 tsp)
Tips for Success
- Line pan with parchment for easy removal
- Don’t overmix cheesecake batter
- Bake in a water bath for smooth texture
- Chill fully before glazing
- Strain glaze for a silky finish
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch springform pan.
- Mix brownie ingredients until smooth. Spread evenly in pan.
- Bake brownie layer 15 minutes; remove and cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs, vanilla, and sour cream; mix gently.
- Pour cheesecake batter over brownie layer.
- Place pan in water bath and bake 45–50 minutes until set with slight jiggle.
- Cool completely, then refrigerate 4 hours or overnight.
- Simmer raspberries, sugar, and lemon juice until broken down.
- Stir in cornstarch slurry; cook until thickened. Cool slightly.
- Pour glaze over chilled cheesecake and spread evenly.
- Chill 30 minutes before serving.
Description
This dessert delivers rich, fudgy brownie texture, silky cheesecake creaminess, and a bright, tangy raspberry finish. Every bite is layered, balanced, and indulgent without being overwhelming.
Nutritional Information (Approximate per slice)
- Calories: 480–540 kcal
- Protein: 7–8 g
- Fat: 32–36 g
- Carbohydrates: 42–46 g
- Sugar: 30–34 g
Conclusion
Red Velvet Brownie Cheesecake with Raspberry Glaze is a true celebration dessert—luxurious, eye-catching, and deeply satisfying. It’s the kind of recipe people remember long after the last slice is gone.
Recommendation
Serve chilled with fresh berries or a dollop of whipped cream. Pairs beautifully with coffee, espresso, or champagne.
Embracing Healthful Indulgence
This dessert is rich by design, making it perfect for savoring slowly. Small slices offer big flavor—proof that indulgence can still be enjoyed mindfully.