Lingonberry Jam Cheesecake Brownie Recipe

 

IKEA lingonberry jam and cream cheese cheesecake brownie

Everything is better with jam.

 

This cheesecake brownie recipe has a little bit of history behind it.  My husband is a big fan of IKEA.  After a recent shopping trip, he returned home with (in addition to some furniture) IKEA meatballs, IKEA gravy, and a jar of IKEA lingonberry jam- all bundled up in an IKEA freezer bag, of course.  We ate up the meatballs with gravy, but after all was said and done, there was still quite a bit of lingonberry jam left.

Enter Choclette, of the Chocolate Log Blog.  Her monthly We Should Cocoa event features bloggers who make something with chocolate that includes the month’s featured ingredient.  I participated last month and it was great fun.  September’s featured ingredient?  Jam!

Isn’t it nice when everything just works out?

So, what we have here is a classic brownie recipe, lightened with just a bit of baking powder so it’s not too dense, and swirled through with lingonberry-flavored cheesecake.  The brownie is light-textured yet not at all cakey, and melts away in your mouth.  The lingonberry cheesecake swirl is ever so slightly tart, and tastes reminiscent of a tart cherry.  This cheesecake brownie recipe is decadent and flavorful without being too heavy or rich.

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IKEA Lingonberry Jam Cheesecake Brownie Recipe

A light-textured chocolate brownie with a swirl of lingonberry jam flavored cheesecake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Katie Moseman

Ingredients

For the cheesecake swirl

  • 8 oz cream cheese softened
  • 1/4 cup lingonberry jam
  • 1 TB sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

For the brownies

  • 2/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz bittersweet or semisweet chocolate
  • 2 oz unsweetened chocolate
  • 8 TB unsalted butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 large eggs

Instructions

For the cheesecake swirl

  1. Put swirl ingredients in a bowl. Stir until smooth. Set aside.

For the brownies

  1. Place oven rack in lower third of oven. Preheat oven to 325. Line an 8 inch square pan with parchment paper or foil.
  2. Place chocolate and butter together in a microwaveable bowl. Microwave in 30 second increments, stirring in between, until mixture is completely smooth.
  3. In a large bowl, whisk together the chocolate and butter mixture with the sugar and vanilla.
  4. Whisk in eggs one at a time, incorporating completely.
  5. Add flour, baking powder, and salt. Stir together until just combined.

Putting It Together

  1. Pour half the brownie batter into the pan and smooth out evenly all the way to the edges.
  2. Drop just over half cheesecake batter, by spoonfuls, onto the first layer of brownie batter. Smooth out evenly.
  3. Pour the other half of the brownie batter into the pan. Smooth out evenly.
  4. Drop the remainder of cheesecake batter, by spoonfuls, on top of the second layer of brownie batter. Instead of smoothing out, use a knife to swirl the batters together.
  5. Bake for approximately 50 minutes. Avoid overbaking; remove from oven when a toothpick inserted in the middle comes out with moist crumbs but not wet with batter. Let cool completely before serving.

Recipe Notes

You can substitute another kind of jam if you like.

 

Print

IKEA Lingonberry Jam Cheesecake Brownie Recipe

A light-textured chocolate brownie with a swirl of lingonberry jam flavored cheesecake.
Author Katie Moseman

Ingredients

For the cheesecake swirl8 oz cream cheese, softened

  • 1/4 cup lingonberry jam
  • 1 TB sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

For the brownies2/3 cup all purpose flour

  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz bittersweet or semisweet chocolate
  • 2 oz unsweetened chocolate
  • 8 TB unsalted butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 large eggs

Instructions

For the browniesPlace oven rack in lower third of oven. Preheat oven to 325. Line an 8 inch square pan with parchment paper or foil.

  1. Place chocolate and butter together in a microwaveable bowl. Microwave in 30 second increments, stirring in between, until mixture is completely smooth.
  2. In a large bowl, whisk together the chocolate and butter mixture with the sugar and vanilla.
  3. Whisk in eggs one at a time, incorporating completely.
  4. Add flour, baking powder, and salt. Stir together until just combined.

Putting It TogetherPour half the brownie batter into the pan and smooth out evenly all the way to the edges.

  1. Drop just over half cheesecake batter, by spoonfuls, onto the first layer of brownie batter. Smooth out evenly.
  2. Pour the other half of the brownie batter into the pan. Smooth out evenly.
  3. Drop the remainder of cheesecake batter, by spoonfuls, on top of the second layer of brownie batter. Instead of smoothing out, use a knife to swirl the batters together.
  4. Bake for approximately 50 minutes. Avoid overbaking; remove from oven when a toothpick inserted in the middle comes out with moist crumbs but not wet with batter. Let cool completely before serving.

Recipe Notes

You can substitute another kind of jam if you like.

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