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It’s Cream Cheese Brownie Day!
Celebrated each year on the 10th of February, this unconventional “holiday” provides the perfect excuse to whip up a batch of raspberry cheesecake brownies. As if I needed a reason!
Cheesecake brownies are one of my favorite things to bake. They’re easier and less complicated than a traditional cheesecake, with lots of room for interpretation (Nutella cheesecake brownies, anyone?). Even so, they’re no less delicious than the classic New York City dessert.
This raspberry cheesecake brownie recipe combines a rich, dark chocolate brownie base with a fluffy cream cheese swirl, and is finished with a sweet homemade jam made from fresh or frozen raspberries. These brownies are quite rich, and all of the layers mean that they take a bit longer to bake. But, trust me. They’re well worth the wait!
Fudgy versus Cakey: The Eternal Brownie Debate
I love a moist, fudgy brownie. (I firmly believe that a brownie should be rich and fudge-like. If I wanted chocolate cake, I’d have a slice of chocolate cake!) These raspberry cheesecake brownies are most definitely that.
If you prefer a cakier brownie, you can add 1/4 – 1/2 teaspoon of baking powder to your batter. You can also use your favorite cake brownie recipe and simply add the homemade jam and cream cheese swirl. Or, make things really simple: Add the cream cheese and jam to the top of a boxed brownie mix instead!
Raspberry Jam Tips
This recipe includes a homemade raspberry jam. If you don’t have the time to make homemade jam, or don’t happen to have any fresh or frozen raspberries on hand, you can use a store-bought jam to make your raspberry swirls. I’d suggest opting for a high-quality brand such as Bonne Maman.
If you don’t care for raspberries, you can make the jam with another berry of your choosing. Strawberries, blueberries, blackberries, or even cherries would all work nicely in this recipe.
Checking for Thread Stage
When preparing your homemade jam, you want to make sure that thread stage has been reached. You can do this by using a candy thermometer, or with a simple manual test.
To test manually, spoon a small amount of the mixture onto a plate and allow it to cool slightly. Place the mixture between your thumb and forefinger and pull your fingers apart. If the sugar syrup creates a strand, or “thread,” it is ready to use. If not, continue cooking it a little bit longer.
For more tips on measuring sugar temperatures without a candy thermometer, The Spruce has a helpful guide.
More cheesecake brownie recipes you might enjoy:
Blueberry Lemon Cheesecake Brownies
Brie and Cranberry Brownies
Nutella Cheesecake Brownies
And if you make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Raspberry Cheesecake Brownies
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies 1x
Description
A fudgy dark chocolate brownie topped with swirls of cream cheese and homemade raspberry jam. The ultimate cheesecake brownie!
Ingredients
115 grams fresh or frozen raspberries (1 cup)
40 grams granulated sugar (2 tablespoons)
1 tablespoon lemon juice
Dark Chocolate Brownie:
113 grams unsalted butter (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
1/4 teaspoon salt
1 teaspoon vanilla bean paste
2 eggs
80 grams all purpose flour (2/3 cup)
75 grams chopped dark chocolate (1/2 cup)
Cream Cheese Swirl:
215 grams cream cheese, softened (8-ounce package)
75 grams granulated sugar (1/3 cup)
1 egg yolk
1/2 teaspoon vanilla bean paste
Instructions
In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until berries have broken down, mixture has thickened, and temperature reaches 106° C / 225° F on a candy thermometer. Alternately, you can do a manual test to see if jam stage has been reached (see notes below). Set jam aside to cool while preparing your brownie and cheesecake mixtures.
Dark Chocolate Brownie:
Preheat oven to 330° F / 165° C. Line an 8×8-inch / 20 x 20-centimeter square baking tin with parchment, grease lightly with butter or cooking spray, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, whisk in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes. Mixture will be thick.
Transfer butter-sugar-cocoa mixture to a large mixing bowl. Add eggs and vanilla to butter-sugar-cocoa mixture, and whisk to combine.
Fold in the flour, followed by the chopped dark chocolate.
Set batter aside while you prepare your cream cheese swirl.
Cream Cheese Swirl:
Add softened cream cheese to a mixing bowl or the bowl of a stand mixer, and beat on high until light and fluffy.
Beat in sugar, followed by egg yolk and vanilla, and continue mixing until well combined.
Layering the Brownies:
Spread 2/3 of the dark chocolate brownie batter into prepared tin.
Drop teaspoonfuls of the cheesecake mixture over the top, and use a knife or skewer to swirl cream cheese into the brownie batter.
Drop teaspoonfuls of raspberry jam over top of the cheesecake, and use a knife or skewer to swirl.
To finish, drop spoonfuls of the reserved chocolate batter over the top.
Bake in preheated oven for 45 minutes, or until a toothpick or cake tester comes out clean.
Transfer tin to a wire rack and allow brownies to cool completely prior to serving. Store leftovers in an airtight container at room temperature for up to three days.
Notes
This recipe includes a homemade raspberry jam. If you don’t have the time to make homemade jam, or don’t have any fresh or frozen raspberries on hand, you can use a store-bought jam to make your raspberry swirls instead. I’d suggest a high-quality brand such as Bonne Maman.
Checking for Thread Stage
When preparing your jam, you want to make sure that thread stage has been reached. You can do this by using a candy thermometer, or with a simple manual test. To test manually, spoon a small amount of the mixture onto a plate and allow it to cool slightly. Place the mixture between your thumb and forefinger and pull your fingers apart. If the sugar syrup creates a strand, or “thread,” it is ready to use. If not, continue cooking it a little bit longer. (For more tips on measuring sugar temperatures without a candy thermometer, The Spruce has a helpful guide.)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brownies and Traybakes
- Method: Oven and Stovetop
- Cuisine: Dessert
