- Details
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Parent Category: Recipes
Black Bottom Raspberry Cheesecake
1 box brownie mix
1/3 cup water
3 tablespoons vegetable oil
6 eggs
1 cup chopped walnuts
1 (10 ounce) package frozen raspberries, thawed, drained
3/4 cup seedless raspberry jam, divided
24 ounces cream cheese at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Heat oven to 350 degrees F. Grease 10-inch springform pan.
Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in
nuts, the pour into prepared pan. Bake for 25-30 minutes. Cool for 15
minutes.
Meanwhile, combine drained raspberries and 1/2 cup of jam in a small
bowl.
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla
extract and 3 eggs, beating until well mixed. Spoon raspberry mixture
over brownie layer. Slowly pour cheesecake batter over the jam layer.
Bake for 55 minutes or until center is slightly set. Remove and cool.
Refrigerate overnight.
Topping: Dust top of cake with confectioners' sugar, using a sieve.
Heat jam slightly until runny, then drizzle over the top of the cake
in a zigzag pattern
