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Raspberry Swirl Cheesecake Brownies

Sweet-tart, homemade raspberry jam is swirled into a creamy cheesecake topping and swirled into a dense, fudgy brownie.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 9 -12 squares

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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