Raspberry Cheesecake Cake
This Raspberry Cheesecake Cake combines the best of both worlds—tart, fruity cheesecake and moist berry cake layers. It’s perfect for summer events, birthdays, or holidays with its refreshing flavors and beautiful presentation!
Ingredients:
For the Raspberry Cheesecake:
16 oz cream cheese (room temperature)
½ cup granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
2 large eggs (slightly beaten)
1 cup fresh raspberries (halved)
2 tbsp raspberry jam
¼ cup sour cream
¼ cup heavy cream
Red food coloring (optional)
For the Berry Cake Layers:
1 box white cake mix
Eggs, oil, water (as listed on the cake mix box)
1 cup fresh blueberries (or frozen, not thawed)
½ cup fresh raspberries (halved)
3-4 tsp flour (to toss the berries)
For the Lemon Cream Cheese Frosting:
16 oz full-fat brick style cream cheese (softened)
1 cup unsalted butter (room temperature)
¼ tsp salt
3½-4½ cups powdered sugar
2 tsp vanilla extract
2 tsp grated lemon zest
Fresh berries (for garnish)
Instructions:
Raspberry Cheesecake:
Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in a double layer of aluminum foil to prevent water from seeping in.
Beat cream cheese for 2 minutes, then add sugar and flour and mix until smooth.
Mix in vanilla, followed by the eggs, raspberry jam, sour cream, and heavy cream. Add red food coloring if desired.
Fold in the raspberries and pour the batter into the prepared pan.
Place the pan into a roasting pan and pour boiling water halfway up the sides for a water bath. Bake for 45-55 minutes until the center is set.
Cool the cheesecake to room temperature, then refrigerate for a few hours or overnight.Berry Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper.
In a large bowl, prepare the cake mix according to the package instructions.
Toss the berries in flour to coat, then gently fold them into the batter.
Divide the batter between the two pans and bake for 28-35 minutes, or until a toothpick comes out clean. Cool completely before assembly.Lemon Cream Cheese Frosting:
Beat butter and cream cheese until smooth and lump-free. Add vanilla, salt, and lemon zest. Gradually add powdered sugar until you reach the desired sweetness and consistency. Mix until smooth.Assembling the Cake:
Place one cake layer on a serving plate and spread a thin layer of frosting on top. Add the raspberry cheesecake layer and another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. Garnish with fresh berries if desired. Refrigerate for at least 45 minutes before cutting.Enjoy this sweet and tangy Raspberry Cheesecake Cake—the perfect dessert for any occasion!
