Strawberry Cheesecake Brownie

Ingredients:

Brownie

• Cooking spray to spray the pan
• 110 g unsalted butter
• 60 gr. chopped chocolate without sugar
• 2 tbsp. unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/3 cup firmly packed brown sugar
• 2 large eggs at room temperature
• 3/4 cup premium flour

Cheesecake

• 220 g cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 0.5 cup seedless strawberry jam

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 8-inch square metal baking pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on both sides. Spray the parchment paper with cooking spray.
2. Brownie:
   
   In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth. Stir in the cocoa powder until fully incorporated. Remove from heat and stir in the white and brown sugars until fully incorporated. Stir constantly, add the eggs. Add the flour and mix until smooth; it will be very thick. Set aside.
3. Cheesecake:
   
   Beat the cream cheese in a bowl with a mixer or until smooth. Add the granulated sugar and vanilla extract and continue beating until fluffy. Add the egg and mix until fully incorporated.
4. Spoon the brownie batter into the bottom of the prepared pan, spreading it into an even layer with a spatula. Carefully pour the cheesecake mixture over the brownie layer, spreading it evenly and smoothing it out.
5. Stir the strawberry jam with a spoon until it becomes slightly runny. Spoon mounds of jam onto the cheesecake. Use a toothpick or wooden skewer to push through the mounds of jam and cheesecake, being careful not to touch the brownie layer.
6. Pour hot water into another baking dish and place it on the bottom rack of the oven. This will create moisture in the oven during baking, preventing the cheesecake layer from cracking. Place the brownie cheesecake on the center rack and bake for 40 minutes. Turn off the oven and leave the dessert in the oven for an additional 10 minutes.
7. Remove the dessert from the oven and let it cool completely in the pan. Refrigerate the pan until the cheesecake is completely set, for 2-4 hours. Using the parchment paper, lift the dessert onto a board, then remove the parchment paper from underneath. Trim the edges and cut the dessert into 8 bars.