Cheesecake Streusel Raspberry Cake
The ultimate dessert craving! This Cheesecake Streusel Raspberry Cake is rich, creamy, and topped with a crunchy streusel and tart berries. Perfect for any occasion, it's sure to impress your guests. Make it tonight!
Equipment
- Grater
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 10 tablespoons Frozen unsalted butter grated (1 stick and 2 tablespoons of butter)
- 1.5 cups Flour
- 1 cup Sugar
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 pinch Salt
- 0.5 cups Sour cream
- 1 teaspoon Vanilla
- 1 whole Egg
- 0.5 cups Slivered almonds
- 6 ounces Room temperature cream cheese (2/3 of an 8 ounce block)
- 1 whole Egg
- 0.25 cups Sugar
- 1 teaspoon Vanilla
- 0.67 cups Mixed berries
- 2 tablespoons Raspberry jam (optional)
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, combine the flour and sugar. Mix them well and add in the grated butter. Blend until the mixture resembles coarse crumbs.
- Remove 1/2 cup of this mixture and put it into a separate bowl. Add the slivered almonds and mix well. Set aside for streusel topping.
- To the remaining mixture, add the baking powder, baking soda, pinch of salt, sour cream, and egg. Mix thoroughly until smooth.
- Pour the cake batter into the bottom of a 9-inch springform pan. Spread evenly across the bottom.
- In a small bowl, whisk together the cream cheese, another egg, sugar, and vanilla until smooth. Pour this over the cake batter, leaving an inch border.
- Top with mixed berries and dollop with raspberry jam if desired.
- Sprinkle the streusel topping over the cake and bake for about 50 minutes, until golden brown and a toothpick comes out clean.
- Remove the cake from the oven and allow to cool in the pan for 15 minutes before removing. Let cool completely before slicing to serve.
Notes
- Tip 1: Use your favorite berry combo for this cake.
- Tip 2: Add a dollop of raspberry jam on top for extra sweetness.
- Tip 3: Serve with whipped cream for indulgence!