Raspberry Cheesecake Cake

Introduction

Raspberry Cheesecake Cake is a delightful dessert that brings together the rich creaminess of cheesecake and the light, airy texture of cake. This perfect blend of flavors makes it suitable for any occasion, whether it’s a birthday, a family gathering, or just a sweet treat at home. The fruity burst from fresh raspberries adds a refreshing touch that makes every bite enjoyable.

Why Make This Recipe

If you love both cheesecake and cake, then this recipe is a must-try! The Raspberry Cheesecake Cake combines these two favorites into one delicious creation. It’s not only visually appealing with its beautiful layers and fresh berries on top, but it also offers a variety of textures that make it unique. Plus, it’s a great way to impress your friends and family with your baking skills!

How to Make Raspberry Cheesecake Cake

Making Raspberry Cheesecake Cake involves a few simple steps, from preparing the cheesecake layer to baking the cake. Follow the directions carefully, and you’ll end up with a delicious dessert that everyone will love.

Ingredients:

16 oz cream cheese (room temperature)
1/2 cup granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
2 large eggs (slightly beaten)
1 cup fresh raspberries (halved)
2 tbsp raspberry jam
1/4 cup sour cream
1/4 cup heavy cream
Red food coloring (optional)
1 box white cake mix
Eggs, oil, water (as listed on the cake mix box)
1 cup fresh blueberries (or frozen, not thawed)
1/2 cup fresh raspberries (halved)
3-4 tsp flour (to toss the berries)
16 oz full-fat brick-style cream cheese (softened)
1 cup unsalted butter (room temperature)
1/4 tsp salt
3 1/2 – 4 1/2 cups powdered sugar
2 tsp vanilla extract
2 tsp grated lemon zest
Fresh berries (for garnish)

Directions:

Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in a double layer of aluminum foil.
Beat cream cheese for 2 minutes, then add sugar and flour, mixing until smooth.
Mix in vanilla, followed by the eggs, raspberry jam, sour cream, and heavy cream. Add red food coloring if desired.
Fold in the raspberries and pour the batter into the prepared pan.
Place the pan into a roasting pan and pour boiling water halfway up the sides. Bake for 45-55 minutes until set in the center.
Cool the cheesecake to room temperature, then refrigerate for a few hours or overnight.
Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper.
In a large bowl, prepare the cake mix according to the package instructions.
Toss the berries in flour to coat, then gently fold them into the batter.
Divide the batter between the two pans and bake for 28-35 minutes, or until a toothpick comes out clean. Cool completely before assembly.
Beat butter and cream cheese until smooth.
Add vanilla, salt, and lemon zest. Gradually add powdered sugar until you reach the desired sweetness and consistency. Mix until smooth.
Place one cake layer on a serving plate and spread a thin layer of frosting on top.
Add the raspberry cheesecake layer and another thin layer of frosting.
Top with the second cake layer and frost the entire cake with remaining frosting.
Garnish with fresh berries if desired.
Refrigerate for at least 45 minutes before cutting. Enjoy!

How to Serve Raspberry Cheesecake Cake

Serve Raspberry Cheesecake Cake chilled for the best taste. Slice it into wedges and enjoy it as is, or pair it with a scoop of vanilla ice cream. Fresh whipped cream also makes a lovely addition.

How to Store Raspberry Cheesecake Cake

Store any leftovers in the refrigerator. Keep the cake covered to maintain its freshness. It is best enjoyed within 3-4 days.

Tips to Make Raspberry Cheesecake Cake

Ensure all your ingredients are at room temperature for a smooth batter.
To prevent the cheesecake from cracking, avoid overmixing and use a water bath while baking.
Tossing the berries in flour before adding them to the batter helps prevent them from sinking.

Variation

Feel free to experiment with different berry combinations, like strawberries or blackberries. You can also try adding a layer of chocolate ganache for an extra rich flavor.

FAQs

1. Can I use frozen berries instead of fresh?
Yes, you can use frozen berries, but do not thaw them before adding them to the batter to maintain their texture.

2. How can I tell when the cheesecake is done baking?
The cheesecake should be set in the center and slightly jiggle when shaken. It will firm up as it cools.

3. Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance. Just make sure to store it in the refrigerator until you’re ready to serve it.