Raspberry Cream Cheese Cake
What’s better than cake? Cake with a cream cheese filling, that’s what! This Raspberry Cream Cheese Cake starts with a beautiful light and fluffy cake, has a cream cheese raspberry filling, and is finished off with a delicious simple crumble topping. It is one of the best cakes I have ever tasted, so it’s a great recipe to make when you want to impress without too much effort.
This cake is baked in a round springform tin, which is lined and set aside before preparing the cake batter. To begin, preheat the oven, then make a start on the cream cheese filling. Mix together cream cheese and sugar in a stand mixer until well combined and smooth, then mix through an egg white. Set aside while you make a start on the cake batter.
The cake batter is much like an ordinary cake recipe, with the addition of sour cream which makes for an amazingly light cake once baked. Cream together the softened butter and sugar in a stand mixer until light and fluffy. Add an egg, an egg yolk, vanilla extract, self raising flour and sour cream. Mix until the batter is smooth and well combined.
Next, begin assembling the cake by pouring the cake batter into the prepared cake tin, then smooth the cream cheese mixture evenly over the cake batter, topping with raspberries (fresh or frozen work, we used frozen). Finally the cake is topped with a basic crumble topping, made by mixing cubes of chilled butter, plain flour and brown sugar with a fork until crumbly. Sprinkle the crumble evenly over the cake and bake for 45 minutes. Let cool before serving, then store any leftovers in the fridge.
- 250g cream cheese
- 1/4 cup sugar
- 1 egg white
- 1 cup frozen raspberries
- 1 1/2 cups self raising flour
- 75g butter, softened
- 1/4 cup sugar, extra
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 45g butter, chilled and cubed
- 1/3 cup brown sugar
- 1/3 cup plain flour
Preheat the oven to 180c. Line a round springform cake tin with baking paper and set aside.
Make the filling by mixing together the cream cheese and sugar in a stand mixer until well combined, the add the egg white. Set aside.
Next, make the cake batter by beating the extra sugar and softened butter in the stand mixer until light and fluffy. Add the egg, egg yolk, vanilla, self raising flour and sour cream and mix until smooth and all ingredients have combined.
Pour the cake batter into the cake tin and smooth the top. Spread the cream cheese mixture over the top of the cake batter and top with the raspberries.
Make the topping by mixing together the chilled and cubed butter, brown sugar and plain flour with a fork until crumbly. Sprinkle evenly over the cake.
Bake for 45 minutes before cooling and serving. Store any leftover cake in the fridge.