Raspberry Cheesecake Cake is tart yet sweet dessert and perfect addition to any of your summer events, birthdays and holidays.
- 16 oz. cream cheese- room temperature
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 large eggs -slightly beaten with the fork
- 1 cup fresh raspberries-halved
- 2 Tablespoons raspberry jam
- ¼ cup sour cream
- ¼ cup heavy cream
- red food coloring
Berry Cake Layers:
- 1 box white cake mix
- eggs, oil, water (as listed on the box)
- 1 cup blueberries- fresh (if use frozen do not thaw)
- ½ cup fresh raspberries- halved
- 3–4 teaspoons of flour- to toss the berries
Lemon Cream Cheese Frosting:
- 16 oz. full-fat brick style cream cheese- softened
- 1 cup unsalted butter-room temperature, but not too soft
- ¼ teaspoon salt
- 3 ½ –4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest(or more to taste)
- fresh berries-for garnish
- Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- To make the cheesecake beat cream cheese for 2 minutes, then add sugar and flour and beat until smooth and creamy. Mix in vanilla.
- Add eggs and mix just to combine, do not over mix.
- Next, mix in raspberry jam, sour cream and heavy cream. Add red food coloring if desired.
- Finally, mix in raspberries and pour the batter into springform pan and smooth the top. Then, place springform pan in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 45-55 minutes or until the center has set.
- Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Berry Cake Layers:
- Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
- Combine the cake mix, eggs, oil and water in a large mixing bowl and beat with an electric mixer for 2 to 3 minutes, until well combined.
- In a small bowl, gently toss berries with flour to coat, then gently fold into the batter, being careful not to break the berries Divide batter evenly between the prepared baking pans and bake 28 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Remove from the oven and let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely before assembling your cake.
Cream Cheese Frosting:
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
- Add vanilla, salt and lemon zest and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
- Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place raspberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with berries if desired.
- Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Store in the fridge.
The cheesecake layer needs to refrigerate for a few hours or overnight before you assemble the cake, keep that in mind when you plan your baking. Also, you can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake