Cheesecake bread with raspberry jam! A light and delicious quick loaf cake which looks and tastes amazing too.
This post was to make up for a disappointing cheesecake I had recently. I love cheesecake and it’s one of my favourite desserts, however I’m not a fan of cream or Bailey’s, so a Bailey’s cheesecake that tasted like cream wasn’t my favourite of desserts.
To fill you in a little more, I had my ball recently for my course. It’s one of the highlights of the year where everyone dresses up in beautiful dresses and we have a three course meal with free wine and small chocolates or sweets on the table and then we are treated to a three course meal before a small ‘awards’ ceremony by the Pharmacy society for various things like power couple of the year or gymshark.
Then we have a live band and music before afters at a bar. It’s a lovely night and something I look forward to, however it’s hard cooking for a large amount of meal and appealing to everyone, so sometimes the food can be hit or miss with people. I enjoyed the vegetable soup and the chicken was alright, but seeing as I don’t like coffee, Bailey’s or plain cream, the cheesecake wasn’t what I enjoyed.
Such a shame as I forever proclaim my love for cheesecake.
However, this one made up for it ten times over and I had an amazing night and raspberry cheesecake bread for the next day.
This is pretty straightforward, just mix the various batters and then scrape into a load pan and then swirl around with a toothpick or fork and swirl in the jam and then bake.
Like a normal cheesecake, allow to chill for a few hours to let the cheesecake filling set and then slice and serve.
Oh and cover with foil after 20 minutes to prevent overbrowning, but otherwise this one’s easy in all the best ways 🙂
Raspberry Cheesecake Swirled Bread
Prep time: 5 minutes
Cook time: 40-45 minutes
Total time: 50-55 minutes
Yield: 12 slices
- 180g / 1 1/2 cups
- 1 tsp
- 16g / 2 tbsp
- 30g / 2 tbsp
- 40g / 1/4 cup
- 45g / 3 tbsp
Greek yoghurt, fat-free
- 1 tsp
- 1/2 cup
Low-calorie sweetener of choice
- 180g / 3/4 cup
Low-fat/ fat free Greek yoghurt
- 8g / 1 tbsp
- 1/4 cup
Low-calorie sweetener of choice
- 1/2 tsp
- 60g / 4 tbsp low sugar raspberry jam
- Preheat the oven to 180°C/ 160°C fan assisted oven and grease a 1 L baking tray with greased aluminium foil or line with baking paper.
- Whisk together the dry ingredients in a small bowl and set aside.
- Melt down the butter in a microwave safe medium bowl and then allow to cool slightly before whisking in the sugar and egg until well combined.
- Whisk in the other wet ingredients for the bread batter until smooth.
- Fold in the dry ingredients until just combined and then scrape half of the batter into the pan.
- Whisk together the cheesecake filling until smooth and set aside in another small bowl.
- Take half of the filling and swirl it around with half of the batter and then place 2 tbsp of the raspberry jam and swirl into the batter as well not mixing fully.
- Repeat with the other half of the bread batter and then swirl in the rest of the cheesecake batter and jam in the pan.
- Bake in the oven for 40-45 minutes, until a skewer inserted into the centre comes out mostly clean with no liquid batter or cheesecake mixture. Cover with foil after 20 minutes to prevent overbrowning.
- Remove from the oven and allow to cool on a cooling rack before allowing to chill for 2-3 hours before slicing into 12 slices and serving.
- Store leftovers covered in the fridge for up to 4 days.
Makes 12 slices
Serving size: 1/12 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 36 mg||12 %|
|Sodium 127 mg||5 %|
|Potassium 33 mg||1 %|
|Total Carbohydrate 20 g||7 %|
|Dietary Fiber 1 g||3 %|
|Sugars 7 g|
|Protein 4 g||8 %|
|Vitamin A||3 %|
|Vitamin C||0 %|
A strawberry jam would also be nice here. Feel free to substitute another jam if desired. Cover with foil after 20 minutes to prevent overbrowning.