Instructions
Raspberry Swirl
Step 1
Place raspberries, Domino® Golden Sugar, and lemon juice in a food processor or blender. Blend until smooth. Place a mesh strainer over a bowl and pour the raspberry puree into it. Press it with a rubber spatula to remove the seeds. Set aside.
Brownie Crust
Step 1
Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to protect against leaks. Pop any remaining air bubbles on top with a toothpick.
Step 2
Melt the chocolate and butter in the microwave in a heatproof bowl, mixing every 15 seconds until completely melted and smooth. Let the mixture cool slightly.
Step 3
In a large bowl with an electric hand mixer, whisk Domino® Golden Sugar, eggs, and vanilla extract together on medium-high speed for 2-4 minutes until the color is pale. While beating, pour the melted chocolate and butter into the egg mixture. Continue mixing until well combined.
Step 4
Gently fold the all-purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain. Pour the batter into the prepared pan.
Step 5
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with some moist crumbs. Reduce the heat to 325°F after you remove the pan from the oven.
Cheesecake Filling
Step 1
In a large bowl with an electric hand mixer, beat the cream cheese, Domino® Golden Sugar, and vanilla on high until smooth and creamy. Add the sour cream and beat well. Mix in the eggs one at a time on low just until blended.
Step 2
Use rubber spatula to fold the ingredients in a figure 8 motion, removing air bubbles. Firmly tap the bowl on the counter a couple times to pop air bubbles. Pour the filling over the brownie crust.
Step 3
Spoon tablespoons of raspberry sauce all over the top of the filling, leaving space in between each dollop. Use a butter knife, toothpick, or skewer to create swirls.
Step 4
Bake at 325°F for 55 minutes to 1 hour. The cheesecake is done when the edges are slightly puffed and golden brown. The center will be jiggly.
Step 5
Remove the cheesecake from the oven and let the cheesecake cool on top of the oven for 15 minutes. Then, gently run a knife around the inside of the pan. Allow it to cool further on top of the oven for 1-2 hours. Then cover with plastic wrap and let it cool in the refrigerator for at least 6 hours or overnight.
Step 6
When you’re ready to serve, release the springform pan, slice and enjoy!
Additional Tips
- Use room temperature cream cheese, sour cream, and eggs. Take them out of the refrigerator 1-2 hours before baking.
- Popping air bubbles before baking helps to prevent cracks from forming.
- Cooling the cheesecake is done on top of the off oven is the warmest place for the cheesecake to cool, which allows it to cool gradually instead of drastically changing temperature- which can cause cracks.
- Loosening the crust helps release tension since cheesecake shrinks as it cools.
