Preheat your oven to 350°F/175°C. Grease and line an 8x8 pan with parchment paper so the parchment slightly overhangs. This will make it easier to lift the brownies out once they've baked and cooled.
In a medium bowl, whisk together your cream cheese, egg, jam (the ¼ cup), sugar and vanilla. Whisk until it is smooth. Set aside.
In a small bowl, whisk together the flour and salt
In a large jug, whisk eggs, egg yolk, sugars, oil and vanilla extract
Over a double boiler, melt the butter and chocolate over low heat until it’s completely melted and smooth. Take it off the heat.
Add the cocoa powder to the chocolate and whisk until smooth.
Pour the sugar mixture into the chocolate mixture and whisk until smooth
Add the flour mixture and fold, making sure there are no flour pockets.
Pour your brownie batter into your pan, using an offset spatula to make the top even
Dollop your cheesecake layer and use a small offset spatula to carefully cover the brownie layer.
Dollop the strawberry jam on top and use a butter knife to swirl the cheesecake and jam together. I found it easiest to do very small amounts of jam all over the cheesecake, then gently swirling as you don't want to disturb the brownie layer below.
Bake for 30-35 minutes. The edges will have set but the middle will still have a bit of a jiggle to it. Let it cool completely before slicing.
You can slice it into 9 large brownies or 16 smaller ones.
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements. I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.Butter: I use European style butter in this recipeKosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt)
Cream Cheese: use full fat cream cheese and make sure it comes to room temperature before making the topping. If you're based in Europe and your cream cheese comes in tubs and not packets, pat it down with a paper towel as it has more moisture in it.
Vegetable Oil: Use an unflavoured oil like rapeseed or canola oil if you don’t have vegetable oil. Storage: Keep them in an airtight container in the fridge for up to 5 days.