Updated: Feb 13, 2019
We are sharing with you our favourite recipe for Cheesecake Swirl Brownies. Some 10 years ago we had come across David Lebovitz’s recipe for Cheesecake Brownies. We love Cheesecake and we love Brownies so we had to bake it. Since then our recipe has evolved somewhat and drifted from the original which on its own is excellent. Everybody has their own favourite brownie taste and over the years we worked out ours.
Our Cheesecake Brownie is light in flour (only 1/3 cup), chocolate heavy (125g), has Dutch Cocoa and is lighter in eggs. Adding lukewarm or even warm chocolate mixture to the flour gives this Brownie rich, moist and chocolatey texture. Cream cheese is done in Polish/Jewish style - cream cheese ratio is quite high, it's eggy and only semi-sweet. We were asked by few of our Irish friends to test it out with Philly cheese (as it’s really difficult to get cream cheese in Ireland). We did and you can easily use Philly - no big difference in taste and texture.
We love adding fruit to our bakes. Raspberries are great addition to this Brownie - tart and sweet in the same time, create sharp and enjoyable contrast to rich chocolate. Over the years we baked this Brownie with cherries (cut in half) and blackberries (whole fruit) - both work well.
Added bonus - you will have this Brownie assembled in 15 minutes.
Enjoy warm (we LOVE it warm) or cooled.
All in all - pure indulgence!
For a good bake here remember to have ingredients at room temperature where specified.
First you will prepare cream cheese filling by simply whisking together all ingredients. Then you will melt chocolate with butter and sugar and add lukewarm to flour, cocoa and egg. Brownie batter needs to be only lightly whisked - don't over mix.
You will line baking tray high enough to leave overhang (3-4cm) - it will be easier to lift Brownie but it may not have perfect rectangle shape. You may opt to leave overhang on two sides only. Then you will place 2/3rd of Brownie batter into your loaf tin, transfer all cream cheese filling on top and cover with the remaining part of Brownie batter. Then you will place spoon handle (2/3rd deep) and make few 8-shapes to create swirls. Best is to do only few not to over mix the batter too much - you can end up with chocolate cheesecake otherwise. Stick in raspberries - place deep enough so that all raspberry is covered. During baking, raspberries can go a bit brownish on top but don't worry - they will be juicy. Don't cover this Brownie with aluminium foil when baking.
Remember to leave your Brownie to cool in switched off oven (crack open the door and leave to cool). After that time spread some unsalted (or salted) butter on top, sprinkle with confectioners' sugar and decorate with the rest of raspberries (you can add some mint leaves).
Raspberry Cheesecake Brownie
Yield: 12 servings
Time: 20 minutes prep + 55 minutes baking
Tin: 10cmx20cm loaf tin
Cream Cheese Filling:
- 360g Philadelphia cream cheese or white cream cheese, room temperature
- 1/3 cup* (65g) white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste or vanilla seeds
- 1 flat Tablespoon corn starch or potato starch
- 125g milk or dark chocolate
- 100g unsalted butter
- 1/3 cup (65g) white granulated sugar
- 1 large egg, room temperature
- 1 Tablespoon Dark Dutch Cocoa
- 1/3 cup (50g) all-purpose flour
- Raspberries - 200g split - 100g for the batter and 100g to decorate
- 20g unsalted or salted butter
- 1/6 cup (20g) confectioners’ sugar, sifted
1. Preheat oven to 175C. Line the loaf tin with parchment paper leaving 3-4 cm overhang.
2. Prepare Cheesecake Filling: Whisk all ingredients together until creamy. Set aside.
3. Prepare Brownie Batter: Melt chocolate with butter and sugar - you can do it in small pot over small heat constantly stirring or you can opt to use steam bath. Set aside to cool (you will be using warm/lukewarm). Sift flour with Cocoa into large bowl, add lukewarm chocolate mixture, add egg and whisk together until combined.
4. Combine: Pour 2/3rd of chocolate batter into the baking tin, pour all Cream Cheese on top and cover with the rest of chocolate batter (best is to use tablespoon and make few streaks/blobs rather than try to spread it across). With a spoon handle make few 8-shapes to create swirls (just few will do as you don’t want to over mix the batter). Stick in half of raspberries (100g) - so that the whole raspberry is covered.
5. Bake at 175C for 55 minutes. Once baked turn the oven off, crack open the oven door and leave your raspberry cheesecake brownie inside for 30 minutes. After that time take the brownie out from the oven and spread 20g of unsalted or salted butter on top. Cool for another 10 minutes then sprinkle with confectioners’ sugar and decorate with the rest of fresh raspberries. Your Raspberry Cheesecake Brownie can be enjoyed warm or you can opt to cool it completely before serving.
1. Large portion - If you are planning to bake in 22cmx33cm baking tray - double the portion and bake 15 - 20 min longer, cool for 45 minutes in the oven.
2. Fruit - stick with cherries, raspberries or blackberries for this recipe. Strawberries, blueberries, peaches - don't really work that great (tried and tested!).
3. Butter - you may experiment with browning the butter before mixing in chocolate and sugar (just wait until butter goes completely 'silent').
4. Sugar - light brown and brown sugars work really well in this brownie batter (you will get more chewy and caramelised brownie).