Red Velvet Cheesecake Recipe

A fudgy red velvet brownie made with dark chocolate and reduced raspberry purée, topped with a creamy cheesecake layer and swirled into a bold marble before baking. Both layers bake together, then chill overnight for clean, striking squares.

Two layers in one card
- Red velvet raspberry brownie: butter, dark couverture, cocoa and a reduced raspberry purée for a deep, fudgy crumb
- Cheesecake swirl: cream cheese, yolks and milk, poured 2 cm deep and marbled with a skewer

What makes this recipe work
- The 40 °C rule: butter, chocolate and purée cooled before the eggs go in, for a smooth, glossy batter
- Raspberry purée reduced to concentrate its flavour without adding moisture
- Cream cheese at 20–22 °C, so the swirl sits on top instead of sinking
- A swirl only 1 cm deep, 6–8 passes, for a clean, sharp marble
- An overnight chill, so the brownie turns fudgy and the cheesecake sets for clean cuts

What you get
- A 3-page printable method card (PDF)
- Ingredients by weight in grams for one 26 × 40 cm tray, 24 squares
- Temperature reference table for every stage
- Step-by-step method in two stages: brownie batter, cheesecake swirl and bake
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: grainy batter, cakey texture, brown colour, sinking swirl, cracked top

Serve chilled, cut with a warm, dry knife for sharp, marbled edges.