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.
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.
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!