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Raspberry Cheesecake Crumb Cake
Dessert

Raspberry Cheesecake Crumb Cake

1 h 15 minServes 12Nutri-Score D€€
from @omgchocolatedesserts2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (for the cake batter)Grains250 g
  • baking powderPantry10 g
  • saltSpices3 g
  • granulated sugarPantry150 g
  • unsalted butter (softened)Dairy115 g
  • eggs (room temperature)Dairy2 pieces
  • vanilla extractPantry10 ml
  • sour creamDairy120 g
  • milkDairy120 ml
  • cream cheese (softened)Dairy250 g
  • powdered sugarPantry60 g
  • raspberries (fresh or frozen)Produce250 g
  • all-purpose flour (for the crumb topping)Grains200 g
  • brown sugarPantry100 g
  • unsalted butter (cold, cubed, for the crumb topping)Dairy115 g

per serving

Nutrition

323kcal

Carbs
40 g
Proteins
5 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Hand mixer
  • Baking dish

step by step

Method

  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.
    Step 1

  2. Prepare the cheesecake layer

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5
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