Might just be the best thing I’ve ever baked!
Cheesecake Brownie with Raspberry (or Blueberry) Swirl
Servings
16
servingsPrep time
10
minutesCooking time
40
minutesCalorieskcal
Ingredients
- For the brownie layer:
2 sticks butter (1 cup), unsalted
8 oz bittersweet chocolate, chopped
4 eggs
1 cup white sugar
1 cup brown sugar
1/2 tsp salt
2 tsp vanilla
1 cup flour, spooned into a cup measure and levelled
- For the cheesecake layer:
3 bricks of cream cheese (24 oz), at room temperature
1 cup granulated sugar
1.5 TBSP vanilla
pinch of salt
3 eggs
1/2 cup jam of choice (I prefer blueberry or raspberry)
Directions
- For the brownie layer:
- Preheat the oven to 350F. Line 9×13 metal baking dish with parchment paper, having the parchment overhang so that it’s easier to remove the brownies later.
- Place butter into a microwave safe bowl and microwave until melted and bubbly. Add chopped chocolate. Let it sit for a minute then stir into a smooth ganache. The heat from the butter should melt the chocolate, but if not for any reason, then microwave for another ten seconds or so until melted. Set aside.
- Whisk eggs in a large bowl, whisk them gently to avoid introducing too much air (almost rather stir them with a whisk.) Then add sugars and continue stirring/whisking with a whisk. Stir in vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until homogeneous in texture. Pour batter into the prepared pan.
- For the cheesecake layer.
- Beat cream cheese until smooth on medium high speed. I like starting with a paddle attachment and switching to a whisk attachment. Slowly pour in sugar and beat until really fluffy and smooth. Your cream cheese must be at room temperature and be sure not to rush the process, to ensure it’s smooth and to avoid lumps. Add vanilla and salt. Ensure to scrape the sides of the bowl. Turn the mixer to low and add eggs one at a time, incorporating fully before adding the next egg. The mixer must be on low to avoid beating too much air into the mixture. Again be sure to scrape up the sides and mix again after. Pour gently over the brownie layer.
- Dollop jam all over the cheesecake layer and swirl it with a skewer. Bake in preheated oven for 10 minutes. then reduce the temperature to 325F and bake for another 25-30 minutes. The total baking time should be abut 35-43 minutes. The sides of the cheesecake will puff, you may observe some small cracks and the centre should be set but still jiggly. (The skewer test inserted in the middle will not work as this cheesecake bar should not have a dry centre.) When done, turn the oven off, open the oven door, pull the racks out and let the cheesecake cool. This option will result in more gradual cooling and no cracks, but it may not be a safe option if you have kids running around, if so, just let it cool on racks.
- Cool completely before slicing into bars.
