Raspberry butter fudge Brownie triflesย 
Ingredients:
– 1 1/2 cups chocolate cookie crumbs
– 1/4 cup melted butter
– 2 cups fresh raspberries
– 1/4 cup sugar
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 8 oz dark chocolate, melted and cooled
– 1 tsp vanilla extract
– 1/2 cup heavy cream
– 4 oz dark chocolate, chopped
– Fresh raspberries and chocolate shavings for garnish
Directions:
1. Preheat oven to 350ยฐF (175ยฐC). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a small saucepan, heat the fresh raspberries and sugar over medium heat, stirring occasionally until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the melted dark chocolate and vanilla extract until fully combined.
5. Pour half of the cheesecake batter over the crust. Drop spoonfuls of the raspberry sauce onto the batter and swirl it gently with a knife. Pour the remaining cheesecake batter over the top and swirl again.
6. Bake in the preheated oven for 50-60 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
7. Before serving, whip the heavy cream to soft peaks and fold in the chopped dark chocolate. Spread this mixture on top of the cheesecake.
8. Garnish with fresh raspberries and chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling time)
Calories: ~400 kcal per slice | Servings: 12 servingsย
Raspberry butter fudge Brownie triflesย
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