Cheesecake Streusel Raspberry Cake

• Vegetarian

• Produce

  • 2/3 cups Berries, mixed

• Refrigerated

  • 2 Egg

• Condiments

  • 2 tbsp Raspberry jam

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Flour
  • 1 pinch Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 10 tbsp Butter, frozen unsalted
  • 6 oz Cream cheese
  • 1/2 cup Sour cream

Found on twopurplefigs.com

Description

Ingredients

• Cake:
• 10 Tablespoons of frozen unsalted butter, grated(1 stick and 2 Tablespoons of butter)
• 1½ cups of flour
• 1 cup of sugar
• ½ teaspoon of baking powder
• ½ teaspoon of baking soda
• pinch of salt
• ½ cup of sour cream
• 1 teaspoon of vanilla
• 1 egg
• ½ cup of slivered almonds
• cheesecake ingredients:
• 6 ounces of room temperature cream cheese ( ⅔ of an 8 ounce 200 gram block)
• 1 egg
• ¼ cup of sugar
• 1 teaspoon of vanilla
• Topping:
• ⅔ cups of mixed berries
• 2 tablespoons of raspberry jam (optional)

Directions

• Preheat the oven to 350 degrees F.
• In a large bowl, place the flour and sugar and mix them well. Then add in the grated butter, mix well and remove ½ cup of this flour-sugar-butter mixture into a separate bowl and add to it the almonds, then set aside.
• To the remaining mixture of flour-sugar-butter, add the baking powder, baking soda, pinch of salt, sorcery and egg and whisk well.
• Pour the cake batter at the bottom of a 9 inch springform/cheesecake pan (this is the best pan for this cake).
• In a small bowl whisk the cheesecake ingredients until smooth and put over the cake batter leaving about an inch border all around the cake so that the cheesecake layer doesn’t burn.
• Top the cheesecake layer with the berries and dollop the jam if desired.
• Then sprinkle all the streusel topping over that and bake the cake for 50 minutes until done.