Wednesday, June 8, 2016

Brownie Bottom Black Forest Cheesecake



I've always loved the looks of rich, decadent Black Forest desserts but my husband and I don't enjoy canned cherries that are typically used for them. So for this one I used Red Raspberries for a perfectly delicious flavor combination and we enjoyed a few pieces with plenty left to share with friends 

Crust:
Prepare 2 (8 inch) Springform Pans
1 box milk chocolate brownies, divided
Mix and bake according to package directions. Don't over bake but don't be afraid to bake completely.
Cool slightly.

White Chocolate layer:
16 oz. cream cheese, room temp
1/3 cup white sugar
6 oz. white chocolate chips, melted
2 eggs, beaten
2 teaspoons vanilla


Milk Chocolate layer:
16 oz. cream cheese, room temp
1/3 c. white sugar
1/2 cup Hershey's chocolate syrup, more or less according to your taste
2 eggs, beaten
2 teaspoons flour


Pour separately over baked brownie crusts and bake till sides are puffy and have a dry look but the center is still a little jiggly when pan is shook slightly. Approx. 40-45 min? Turn heat off and prop door open with wooden spoon to allow for a slow cool down for another 30ish minutes. Remove and run a sharp knife around the edge and cool completely. Refrigerate overnight. Remove from Springform pan and stack in layers. Top with Red Raspberry Pie filling and Fresh Raspberries.

Whip for Garnish:
Cream cheese
Powdered sugar
Cool Whip
Mix and apply with a cake decorator bag and tip



                                                                              Be Blessed!

5 comments:

  1. Beautiful! And I like raspberries better than cherries :)

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  2. Take the cheesecake out of your oven at the end of the baking time, and don't worry; the center of the cake is supposed to look uncooked.
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