Berry Cheese Cake (Printable Version)
Zingy raspberry cake with creamy cheese and sweet crumb topping.
# What You'll Need:
→ For the filling
01 -
1/4 cup granulated sugar
02 -
8 oz softened cream cheese
03 -
1 egg white
04 -
1 cup fresh raspberries, cleaned and drained properly
→ For the cake
05 -
1 and 1/2 cups plain flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
09 -
5.5 tablespoons soft unsalted butter
10 -
1/2 cup granulated sugar
11 -
1 whole egg and 1 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 cold butter, cut into small cubes
# Step-by-Step Guide:
01 -
Warm up your oven to 350°F (175°C). Butter a 9-inch springform pan and put parchment on the bottom. Leave it aside.
02 -
Beat together cream cheese and sugar until smooth. Add in the egg white and mix slowly until everything's just blended. Put aside for now.
03 -
Combine flour, baking powder, baking soda, and salt in a bowl. Set this mix aside.
04 -
Using an electric mixer, beat butter and sugar on medium speed. Toss in the egg, yolk, and vanilla, then blend it all. Add the dry mix bit by bit, switching with sour cream. Mix till everything's combined.
05 -
Pour your cake batter into the pan and flatten it out. Add the cream cheese mix on top. Scatter raspberries all over the cheese layer.
06 -
Mix sugar, flour, and cold butter chunks in a bowl. Use a fork to mash it all until you get tiny crumbs.
07 -
Toss the crumbly streusel over the berries. Let it bake for 40-45 minutes, or until you can stick something in the middle and it comes out clean.
08 -
Let the cake cool for 20 minutes on a rack. Run a knife around the edges to loosen it up. Take off the springform ring. Keep leftover cake in the fridge.
# Additional Notes:
01 -
Make sure your cream cheese sits at room temp before using for a lump-free mix.
02 -
Your streusel needs to form small crumbs for that perfect crunch on top.