Raspberry-swirled cheesecake brownie squares

Preheat the oven to 180˚C, gas mark 4. Grease and line an 18cm x 27cm (or 23cm square) baking tin with a little butter and baking parchment. To make the brownie base, cream together the butter and 200g sugar until pale and fluffy. Beat in two eggs one at a time, followed by 60g flour, a pinch of salt and the cocoa powder. Spoon the brownie batter into the prepared tin and evenly spread it flat.

Prepare the cheesecake layer by beating together the soft cheese and 160g sugar. Add 1 tbsp and mix until combined. Beat in two eggs, cream and vanilla extract to make a smooth, silky mixture. Carefully pour the cheesecake mixture over the brownie layer and gently spread out. Using a fork, mash the raspberries, then spoon them across the top of the cheesecake. Carefully swirl the raspberries through the cheesecake mixture without touching the brownie base.

Bake for 15 minutes, then reduce the temperature to 120˚C, gas mark ½, and cook for 35-45 minutes more, until a little golden around the edges and with a slight wobble in the middle (don’t open the oven door within this time). Turn off the oven and open the oven door, leaving the cheesecake brownie inside for a further 5 minutes. Remove from the oven and gently slide a knife along the edges to loosen it from the tin.

Allow to cool at room temperature before transferring to the fridge for 4-5 hours to set completely. Remove from the tin and cut into squares using a sharp knife.