Raspberry Cake With Lemon Cheesecake Filling

Overall Recipe Rating
Raspberry Cake With Lemon Cheesecake Filling
7 votes, 4.86 avg. rating (94% score)

Difficulty: Intermediate

Preparation Time: 20min

Yields: 10 Servings

Total Time: 1hr 30min

Ingredients:

For the Cake:

  • 1 ½ Cups All Purpose Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1 tsp Salt
  • ½ Cup Butter room temperature
  • 1 Cup Sugar
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 cup Buttermilk
  • 1 Cup Fresh Raspberries
  • Powdered Sugar (optional)

For the Filling:

  • 4 oz Cream Cheese room temperature
  • 1 tsp Lemon Zest
  • ¼ cup Sugar
  • 1 Large Egg
  • ¼ tsp Vanilla Extract (couple of drops)

A delicious ending to any meal. This raspberry cake with lemon cheesecake filling recipe tastes as good as it looks. The lemony cheesecake filling is a beautiful foil for the fresh raspberries. Fresh raspberries are a must here-don’t use frozen-blueberries would be an excellent option here too!

In a small mixing bowl-use a handheld mixer on medium high speed-beat the cream cheese and the sugar for 1 minute. Add the egg, zest and vanilla extract and beat for 1 more minute. Set aside

For The Cake:

With the rack in the middle of the oven-preheat the oven to 375F. Lightly grease and flour the bottom and sides of a 9” spring form pan. Line the bottom of the pan with parchment paper, grease and flour the parchment paper as well.

In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a stand mixer or using a handheld mixer-beat the butter and sugar on medium high for 2-3 minutes. Add the eggs, one at a time, to the batter until well combined. Add the vanilla extract. Beat on medium until well combined. Alternately add the flour and buttermilk in 1/3 additions, on low speed until just combined. Do not over mix as this will result in a tough and chewy cake! Set aside.

Spread half of the cake batter into the prepared pan. Pour the cheesecake filling over the batter, making sure to it to the edges of the pan. Spread the remaining batter over the filling.

Place the spring form pan on a sheet pan and place in the oven and bake for 20 minutes. Remove the cake from the oven on press the berries in to cake. Return the cake to the oven and for an additional 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool the cake in its spring form pan for 10-15 minutes. Remove from pan and dust with powdered sugar if desired. Best if served warm but the cake is very tasty served at room temperature as well.

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