Raspberry Cheese Cake (Printable Version)
# What You'll Need:
→ For the filling
01 -
1/4 cup granulated sugar
02 -
8 oz softened cream cheese
03 -
1 egg white
04 -
1 cup clean, drained raspberries
→ For the cake
05 -
1 and 1/2 cups plain flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
09 -
5.5 tablespoons soft unsalted butter
10 -
1/2 cup granulated sugar
11 -
1 whole egg plus 1 yolk
12 -
3/4 cup sour cream
13 -
1 teaspoon vanilla extract
→ For the streusel topping
14 -
1/3 cup sugar
15 -
1/2 cup flour
16 -
3 tablespoons cold butter, cut into small cubes
# Steps to Follow:
01 -
Heat your oven to 350°F (175°C). Coat a 9-inch springform pan with butter and put parchment on the bottom. Put it aside for now.
02 -
Beat the cream cheese with sugar until smooth. Drop in the egg white and mix slowly just until everything comes together. Set it aside.
03 -
Put the flour, baking powder, baking soda, and salt in a bowl and stir them together. Leave this bowl on the side.
04 -
Beat the butter and sugar with your mixer on medium-low. Add the egg, yolk, and vanilla, mixing after. Slowly add your dry mix and sour cream back and forth until everything's mixed up.
05 -
Dump the cake mix into your pan and smooth it flat. Add the cream cheese mix on top. Scatter the raspberries all over the cream cheese layer.
06 -
In a bowl, mix sugar, flour, and the cold butter chunks. Use a fork to mash it all up until you get tiny crumbs about the size of peas.
07 -
Scatter your crumb mix over the berries. Bake for about 40-45 minutes. It's done when you poke it with a tester and it comes out clean.
08 -
Let the cake cool for 20 minutes on a rack. Slide a knife around the edges to free it up. Take off the pan ring. Keep any leftovers in your fridge.
# Additional Tips:
01 -
Make sure your cream cheese sits at room temp before using for a lump-free mix.
02 -
Don't overmix the streusel topping; you want small chunks for that perfect crumbly bite.