Raspberry Swirl Cheesecake Brownies
Sweet-tart, homemade raspberry jam is swirled into a creamy cheesecake topping and swirled into a dense, fudgy brownie.
Equipment
Ingredients
Raspberry Jam
- 3/4 cups (6oz/170g) fresh raspberries, frozen works well too
- 2 teaspoons fresh squeezed lemon juice
- 2 tablespoons granulated sugar
Cheesecake
- 1 block (8oz/225g) Philadelphia cream cheese
- 1 large egg yolk
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
Brownies
- 3/4 cup unbleached, all-purpose flour
- 2 tablespoons good quality cocoa powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 teaspoon instant espresso powder
- 2/3 cup bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
- Make the raspberry jam first to allow time to cool. In a saucepan, heat the raspberries, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally to prevent burning.
- Reduce raspberry mixture until it has thickened a bit. Strain mixture through a sieve into a bowl. You should have 1/4-1/3 of a cup of raspberry jam. Place into the refrigerator to chill.
- Make the cheesecake batter. Combine the softened cream cheese, egg yolk, sugar and vanilla and mix with a hand mixer or a whisk until smooth. Set aside.
- Make the brownie batter. In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
- In a medium saucepan, over the lowest heat setting, melt the butter with the espresso powder.
- Once melted, remove the pan from heat and stir in the chocolate chips until completely melted.
- Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature.
- Add in the eggs, one at a time, stirring just to combine after each addition.
- Stir in the vanilla extract.
- Stir in the flour mixture until just combined.
- Pour the brownie mixture into the pan and spread evenly with a spatula.
- Using an ice cream scoop, scoop the cheesecake mixture onto the brownies in nine even spots.
- Spoon a teaspoon of the raspberry jam over the cheesecake scoops.
- Using a butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
- Place into preheated oven to bake for 38-45 minutes. This time could be a bit longer, or it could be less. Insert a toothpick into the center to check for doneness. There shouldn't be uncooked cheesecake batter. The edges should be visibly cooked, pale brown and the brownies shouldn't jiggle or look wet.
- Once baked, set on wire rack to cool. To speed up the cooling process, pop into the fridge after cooling down from the oven for 15 minutes.
- Once cool, cut into even bars and serve.
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