Preparation

• Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
• In a saucepan over medium heat, combine the raspberries, sugar and lemon juice. Bring to a simmer, smashing the berries and stirring occasionally for 5-8 minutes.
• Once the mixture has thickened and reduced, push the mixture through a fine mesh sieve. Cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth and creamy.
• Beat in the egg yolk and vanilla until thoroughly combined. Set aside.
• In small bowl, whisk together the flour, cocoa powder and salt. Set aside.
• In a large bowl melt together the butter, chocolate and espresso powder in 30 second increments, stirring well after each increment, until smooth.
• Whisk in the granulated sugar and brown sugar.
• Whisk in the eggs one at a time. Whisk in the vanilla.
• Stir in the flour mixture, stirring until just combined.
• Pour the brownie mixture into the prepared pan. Spread evenly with a spatula.
• Spoon dollops of cheesecake mixture onto the brownies.
• Spoon dollops of raspberry jam onto the brownies.
• With a skewer or butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
• Bake for 28-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The center should have just a slight jiggle.
• Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to serving.