Postre
Raspberry Cheesecake Crumb Cake
1 h 15 minPara 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minRaspberry Cheesecake Crumb Cake
receta de
@omgchocolatedesserts
@omgchocolatedesserts
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flour (for the cake batter)Cereales250 g
baking powderDespensa10 g
saltEspecias3 g
granulated sugarDespensa150 g
unsalted butter (softened)Lácteos115 g
eggs (room temperature)Lácteos2 piezas- vanilla extractDespensa10 ml
sour creamLácteos120 g
milkLácteos120 ml
cream cheese (softened)Lácteos250 g- powdered sugarDespensa60 g
raspberries (fresh or frozen)Frutas y verduras250 g- all-purpose flour (for the crumb topping)Cereales200 g
- brown sugarDespensa100 g
- unsalted butter (cold, cubed, for the crumb topping)Lácteos115 g
por ración
Nutrición
323kcal
- Carbohidratos
- 40 g
- Proteínas
- 5 g
- Grasas
- 16 g
lo que usará
Utensilios
Bol ×3
Batidora de varillas
Fuente de horno
paso a paso
Preparación
- Paso 1
Make the crumb topping
- Combine the flour and brown sugar in a bowl.
- Rub in the cold cubed butter with your fingertips until coarse crumbs form.
- Chill the crumbs while preparing the rest.
- Paso 2
Prepare the cheesecake layer
- Beat the softened cream cheese with the powdered sugar until smooth.
- Set aside.
- Paso 3
Make the cake batter
- Whisk the flour, baking powder and salt together.
- Beat the softened butter with the granulated sugar until fluffy, then beat in the eggs and vanilla.
- Mix in the sour cream and milk, then fold in the dry ingredients until just combined.
- Paso 4
Assemble the cake
- Spread half of the batter in the greased baking dish.
- Spread the cheesecake mixture over it, then scatter the raspberries.
- Cover with the remaining batter and finish with the crumb topping.
- Paso 5
Bake
- Bake in a preheated oven at 180 °C until golden and set in the center.
- Let cool completely in the dish before slicing.
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