Ingredients
Scale
For the Filling:
- ¼ cup sugar – Sweetens the cream cheese mixture without overpowering it.
- 8 oz. cream cheese, softened – Gives the cake a luscious, creamy texture. Mascarpone is an excellent alternative for a richer flavor.
- 1 egg white – Helps bind the filling and gives it a light consistency. If you don’t have eggs, replace with 1 tablespoon of Greek yogurt.
- 1 cup raspberries, washed and well-drained – Adds a fresh, tangy contrast to the rich cake. Strawberries, blueberries, or blackberries can also be used.
For the Cake:
- 1 ½ cups all-purpose flour – Provides structure. If you want a softer cake, replace half with cake flour.
- ½ teaspoon baking powder & ½ teaspoon baking soda – Essential for lift and fluffiness.
- ¼ teaspoon salt – Enhances the overall flavor.
- 5 ½ tablespoons unsalted butter, softened – Adds moisture and richness. If using salted butter, reduce the added salt.
- ½ cup sugar – Provides sweetness. If reducing sugar, don’t go below ⅓ cup, or the texture may change.
- 1 egg + 1 egg yolk – The extra yolk gives the cake a rich and tender crumb.
- ¾ cup sour cream – Keeps the cake moist. Can be replaced with Greek yogurt.
- 1 teaspoon vanilla extract – Adds depth to the flavor.
For the Streusel Topping:
- ⅓ cup sugar – Sweetens the crumble.
- ½ cup flour – Creates a crumbly texture.
- 3 tablespoons butter, chilled and cubed – The key to a crunchy, golden topping. If too soft, the streusel will melt into the cake.
Instructions
1. Preparing the Pan and Preheating the Oven
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Making the Cream Cheese Filling
- In a mixing bowl, beat the cream cheese and sugar on medium-low speed until smooth and creamy.
- Add the egg white and mix until just combined. Avoid overmixing, as this can make the filling runny.
- Set aside while preparing the cake batter.
3. Preparing the Cake Batter
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer, beat the butter and sugar together until light and fluffy. This incorporates air, ensuring a soft texture.
- Add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Gradually alternate adding the dry ingredients and sour cream to the butter mixture. Mix on low speed to prevent overmixing.
4. Assembling the Cake
- Spread the cake batter evenly into the prepared pan.
- Pour the cream cheese filling over the batter and spread gently with a spatula.
- Evenly distribute the raspberries over the filling.
5. Making the Streusel Topping
- In a bowl, mix sugar and flour.
- Add the chilled butter cubes and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the streusel over the raspberries.
6. Baking the Cake
- Bake for 40-45 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edges and release the springform.
Notes
- How to Tell If the Cake is Done
- Insert a toothpick into the cake layer (not the filling). If it comes out with a few crumbs, it’s done.
- The cheesecake layer should be set, but slightly jiggly in the center—it will firm up as it cools.
- Avoid Overmixing
- Overmixing the batter will develop too much gluten, making the cake dense. Mix only until ingredients are combined.
- How to Prevent a Soggy Cake
- Make sure the raspberries are completely dry before adding them. Excess moisture can make the cake soggy.
- What to Do If the Streusel Melts
- If the butter in the streusel is too soft, refrigerate it for 10 minutes before sprinkling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes