Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Cheesecake Cake

  • Author: olivia
  • Total Time: 100 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert that combines the rich creaminess of cheesecake with the light texture of cake, topped with fresh raspberries.

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. Beat cream cheese for 2 minutes, then add sugar and flour, mixing until smooth.
  3. Mix in vanilla, followed by the eggs, raspberry jam, sour cream, and heavy cream. Add red food coloring if desired.
  4. Fold in the raspberries and pour the batter into the prepared pan.
  5. 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.
  6. Cool the cheesecake to room temperature, then refrigerate for a few hours or overnight.
  7. Preheat 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 berries 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 assembly.
  11. Beat butter and cream cheese until smooth.
  12. Add vanilla, salt, and lemon zest. Gradually add powdered sugar until you reach the desired sweetness and consistency. Mix until smooth.
  13. Place one cake layer on a serving plate and spread a thin layer of frosting on top.
  14. Add the raspberry cheesecake layer and another thin layer of frosting.
  15. Top with the second cake layer and frost the entire cake with remaining frosting.
  16. Garnish with fresh berries if desired.
  17. Refrigerate for at least 45 minutes before cutting. Enjoy!

Notes

Ensure all ingredients are at room temperature for a smooth batter. Tossing berries in flour helps prevent them from sinking.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, cake, dessert, raspberry, berries, baking

Find it online: https://sweettreatsrecipes.com/raspberry-cheesecake-cake-recipe/