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Raspberry Cheesecake Cake

  • Author: krmibk110
  • Total Time: 120 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining creamy cheesecake with moist cake and fresh raspberries, perfect for any celebration or indulgence.

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)
  • 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 with aluminum foil to prevent water from seeping in.
  2. Beat the cream cheese for about 2 minutes. Then, add the sugar and flour, mixing until smooth.
  3. Mix in the vanilla, eggs, raspberry jam, sour cream, and heavy cream. If desired, add red food coloring.
  4. Gently fold in the raspberries and pour the batter into the prepared pan.
  5. Place the pan in a roasting pan and fill the roasting pan halfway up the sides with boiling water. Bake for 45-55 minutes, until the center is set.
  6. Allow the cheesecake to cool to room temperature, then refrigerate for a few hours or overnight.
  7. For the cake layers, 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.
  11. For the frosting, beat the butter and cream cheese until smooth and lump-free.
  12. Add the vanilla, salt, and lemon zest. Gradually mix in the powdered sugar until smooth.
  13. Assemble the cake by placing one cake layer on a serving plate and spreading a thin layer of frosting on top.
  14. Add the raspberry cheesecake layer and then another thin layer of frosting.
  15. Top with the second cake layer and frost the entire cake with the remaining frosting.
  16. Garnish with fresh berries if desired and refrigerate for at least 45 minutes before cutting.

Notes

Use fresh, ripe berries for the best flavor and ensure the cream cheese is at room temperature for a smooth batter.

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, cake, raspberry, dessert, celebration

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