Raspberry cheesecake brownies test

 

For the Brownie Base (9x12 pan)

1½ cups unsalted butter, melted
1½ cups granulated sugar
3 large eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
⅜ teaspoon salt (a little over ¼ tsp)
¾ cup unsweetened cocoa powder
1½ tablespoons raspberry jam or preserves (optional)

For the Cheesecake Layer (9x12 pan)

12 oz cream cheese, softened
¾ cup granulated sugar
1½ large eggs
1½ teaspoons vanilla extract
¾ cup sour cream
¾ cup fresh raspberries (plus extra for topping)

Baking Instructions

Preheat oven to 350°F (163°C)

Prepare the brownie base: Mix wet ingredients, then stir in dry ingredients. Spread in a greased 9x12-inch pan.

Prepare the cheesecake layer: Beat cream cheese and sugar until smooth, then add eggs, vanilla, and sour cream. Gently fold in raspberries.

Assemble: Spread cheesecake layer over the brownie layer. Swirl with a knife for a marbled effect if desired.

Bake for 35-40 minutes, or until the center is just set.

Cool completely before refrigerating for at least 2 hours before slicing.

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.

Make the Brownie Batter: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract. Stir in the flour, salt, and cocoa powder, mixing until just combined.

Add Raspberry Jam : If desired, swirl in a tablespoon of raspberry jam into the brownie batter for extra raspberry flavor. You can also skip this step if you prefer a less pronounced raspberry taste.
Pour the Brownie Batter: Pour the brownie batter into the prepared baking pan and spread it out evenly. Set aside while you prepare the cheesecake layer.

Prepare the Cheesecake Layer:

Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, and mix until well combined. Stir in the sour cream.
Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them up too much.
Layer the Cheesecake on the Brownie Base: Spoon the cheesecake mixture over the brownie batter. Using a knife or toothpick, swirl the cheesecake filling into the brownie layer to create a marbled effect.

Bake the Brownies:

Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with just a few moist crumbs.
Cool: Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.