Raspberry Cream Cheese Cake (Print Version)
# Ingredients:
→ For the filling
01 -
1/4 cup sugar
02 -
8 oz cream cheese, softened
03 -
1 egg white
04 -
1 cup raspberries, washed and well-drained
→ For the cake
05 -
1 and 1/2 cups all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
09 -
5.5 tablespoons unsalted butter, softened
10 -
1/2 cup sugar
11 -
1 egg plus 1 egg yolk
12 -
3/4 cup sour cream
13 -
1 teaspoon vanilla extract
→ For the streusel topping
14 -
1/3 cup sugar
15 -
1/2 cup flour
16 -
3 tablespoons butter, chilled and cubed
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
02 -
Mix cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low speed until just combined. Set aside.
03 -
In a bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
04 -
Cream butter and sugar with an electric mixer on medium-low speed. Add egg, egg yolk, and vanilla, then mix. Gradually add the dry ingredients, alternating with sour cream. Mix until combined.
05 -
Transfer cake batter into the prepared pan and smooth with a spatula. Spread cream cheese filling on top. Place raspberries evenly over the cream cheese filling.
06 -
Combine sugar, flour, and chilled butter cubes in a bowl. Stir with a fork or pastry blender until mixture forms pea-sized crumbs.
07 -
Sprinkle the streusel over the raspberries. Bake for 40-45 minutes, or until a tester inserted into the center comes out clean.
08 -
Cool the cake on a rack for 20 minutes. Run a thin knife around the pan edges to loosen the cake. Remove the springform pan ring. Store leftovers in the fridge.
# Notes:
01 -
Ensure the cream cheese is softened to room temperature for smooth consistency.
02 -
The streusel topping should have distinct pea-sized crumbs for the perfect texture.