Raspberry Cheesecake Cake

Introduction

If you love the combination of creamy cheesecake and moist cake, you’re in for a treat! The Raspberry Cheesecake Cake mixes rich cheesecake with tender cake and fresh berries, making it a delightful dessert for any occasion. It’s perfect for celebrations or simply when you want to indulge in something sweet.

Why Make This Recipe

This Raspberry Cheesecake Cake is not just delicious but also visually stunning with layers of vibrant colors. The tangy raspberries pair perfectly with the sweet cake and creamy frosting. It’s a fun recipe to make, and it’s sure to impress your family and friends. Plus, it’s a great way to enjoy fresh berries in your desserts!

How to Make Raspberry Cheesecake Cake

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

Raspberry Cheesecake:

Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water from seeping in.
Beat the cream cheese for about 2 minutes. Then, add the sugar and flour, mixing until smooth.
Mix in the vanilla, eggs, raspberry jam, sour cream, and heavy cream. If you want, add red food coloring.
Gently fold in the raspberries and pour the batter into the prepared pan.
Place the pan in a roasting pan and fill the roasting pan with boiling water halfway up the sides. Bake for 45-55 minutes, until the center is set.
Allow the cheesecake to cool to room temperature, then refrigerate for a few hours or overnight.

Berry Cake Layers:
7. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper.
8. In a large bowl, prepare the cake mix according to the package instructions.
9. Toss the blueberries and raspberries in flour to coat, then gently fold them into the batter.
10. Divide the batter between the two pans and bake for 28-35 minutes, or until a toothpick comes out clean. Cool completely before assembling.

Lemon Cream Cheese Frosting:

Beat the butter and cream cheese until smooth and lump-free.
Add the vanilla, salt, and lemon zest. Gradually mix in the powdered sugar until smooth.

Assembling the Cake:

Place one cake layer on a serving plate and spread a thin layer of frosting on top.
Add the raspberry cheesecake layer and then another thin layer of frosting.
Top with the second cake layer and frost the entire cake with the remaining frosting.
Garnish with fresh berries if desired.
Refrigerate for at least 45 minutes before cutting.

Enjoy this sweet and tangy Raspberry Cheesecake Cake—the perfect dessert for any occasion!

How to Serve Raspberry Cheesecake Cake

Slice the cake into generous pieces and serve cold or at room temperature. It pairs well with a cup of coffee or tea. Add a few extra fresh berries on the side for a beautiful presentation.

How to Store Raspberry Cheesecake Cake

Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. If you want to keep it longer, you can freeze the cake. Make sure it’s well-wrapped in plastic wrap and then in aluminum foil for up to 2-3 months.

Tips to Make Raspberry Cheesecake Cake

Make sure the cream cheese is at room temperature for a smooth batter.
Always use fresh, ripe berries for the best flavor.
When you mix the berries into the batter, be gentle to avoid smashing them.

Variation

You can also try making this cake with other berries such as strawberries or blueberries. Simply swap out the raspberries for your favorite fruit.

FAQs

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

2. Why is my cheesecake cracking?
Cracking can happen if the cheesecake is baked at too high a temperature or if it is overbaked. Make sure to follow the baking time and temperature carefully.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cheesecake and cake layers a day ahead and assemble the cake the day you plan to serve it. This can help the flavors meld even more!

Enjoy creating your Raspberry Cheesecake Cake and savor every delicious bite!