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Raspberry Cheesecake Cake is the ultimate showstopper for summer gatherings birthdays or any holiday dessert table Its tart raspberry cheesecake layer wrapped between fluffy berry cake and zesty lemon cream cheese frosting wins over a crowd with every bite I love making this cake when berries are at their ripest and friends are coming over because it always brings big smiles and empty plates
I first made this as a birthday request for my mom and it was an instant hit Everyone asked for the recipe and now it is a tradition every summer
Ingredients
- Cream cheese: for cheesecake and frosting choose high quality full fat cream cheese for the best creamy smooth texture
- Granulated sugar: sweetens the cheesecake just right and balances tartness
- All-purpose flour: stabilizes the cheesecake and keeps it from cracking
- Vanilla extract: offers warmth and depth use real vanilla for that signature bakery flavor
- Eggs: add richness to both cake and cheesecake only slightly beat for the cheesecake to avoid a dense texture
- Fresh raspberries: for bright tart flavor in both layers pick ripe but firm berries to avoid mushiness
- Raspberry jam: boosts that raspberry punch and helps keep the cheesecake moist
- Sour cream and heavy cream: in cheesecake layer impart smoothness and tenderness choose fresh dairy for best results
- Red food coloring: optional for a striking pink swirl
- Box white cake mix: easy and reliable base for fluffy berry filled cake layers
- Eggs oil water: from the cake mix box follow package directions for best results
- Blueberries fresh: offers juicy bursts of flavor if using frozen keep them cold to avoid bleeding
- Powdered sugar: key for luscious frosted finish sift for a smooth consistency
- Butter unsalted and cream cheese: base for the lemon frosting room temp but not melting for stability
- Salt: subtle enhancer to bring out all the bright flavors
- Lemon zest: brings a zippy citrus pop use organic lemons for fragrant zest
- Fresh berries: finishing touch for both taste and stunning decoration
Step-by-Step Instructions
- Prepare Cheesecake Layer:
- Preheat oven to three hundred fifty degrees and ready an eight inch springform pan by greasing and lining with parchment Wrap pan tightly in foil to safeguard from water bath Beat cream cheese for two minutes so it gets fluffy and smooth Add sugar and flour mix again until creamy and combined Beat in vanilla Add lightly beaten eggs gently just until incorporated so the texture stays silky Fold in raspberry jam sour cream heavy cream and a touch of food coloring if you want a bright pink color Stir in halved fresh raspberries by hand pour batter into your prepared pan and smooth the top
- Bake Cheesecake Layer:
- Place the foil wrapped springform in a roasting pan Fill with boiling water halfway up pan sides but do not let any water touch the batter Bake forty five to fifty five minutes until set but not dry Remove from the water carefully Run a thin knife around edge Cool to room temperature then chill in fridge for several hours or until firm
- Bake Berry Cake Layers:
- Preheat your oven again to three hundred fifty degrees Prepare two eight inch round pans by buttering and lining with parchment Beat cake mix with eggs oil and water as package directs until smooth Coat blueberries and raspberries with flour so the fruit stays suspended in the cake Gently fold berries into batter Divide evenly between pans Bake twenty eight to thirty five minutes until tester comes out clean Cool cakes in the pans ten minutes then unmold and finish cooling on wire racks
- Make Lemon Cream Cheese Frosting:
- Beat butter and cream cheese together until smooth and fluffy Make sure you do not over mix before sugar is added or frosting might get too runny Blend in vanilla salt and fresh lemon zest Gradually beat in powdered sugar until the frosting is thick yet spreadable Scrape the bowl for even texture
- Assemble the Cake:
- Set one cake layer on your serving plate Spread thin layer of lemon cream cheese frosting Top with the entire raspberry cheesecake layer another thin layer of frosting then add the second cake layer Cover the whole cake in remaining frosting finishing with a swirl on top Decorate with heaps of fresh berries for a festive look Chill cake for at least forty five minutes for cleaner slices when cutting
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The juiciest part of this cake is that thick cheesecake center I love the burst of tart raspberries in every creamy bite Last summer my niece helped me pick berries from our backyard and now every time I make this I think of her sticky fingers and big berry grin
Storage Tips
Store the fully frosted cake covered in the fridge to keep the cream cheese layers safe from dryness or spoilage Individual slices can be kept airtight or well wrapped Best eaten within four days For longer storage wrap the cooled cake layers and cheesecake layer in plastic and freeze up to a month Thaw overnight in the fridge before assembling
Ingredient Substitutions
Swap out white cake mix for vanilla or lemon flavored mix for a twist If no fresh blueberries or raspberries just use more of one kind or try blackberries For a dairy free option look for plant based cream cheese and butter but note the texture will slightly change
Serving Suggestions
This cake shines at birthdays showers and outdoor summer parties Add a crown of mixed berries and a dusting of powdered sugar for an elegant finish Serve each slice with extra berries or a ribbon of raspberry coulis Try it slightly chilled on a hot day for the most refreshing treat
Cultural and Historical Context
Layered cakes such as this combine American cheesecake tradition with classic berry sponge cakes You get the rich nostalgia of a New York style cheesecake merged with the lightness of a berry filled summer cake Each bite captures the essence of summer celebrations and family gatherings
Recipe FAQs
- → How do I prevent the cheesecake layer from cracking?
Bake the cheesecake in a water bath and avoid over-mixing the eggs. Cool gradually before chilling.
- → Can I use frozen berries for the cake layers?
Yes, use frozen berries straight from the freezer—don’t thaw to prevent excess moisture in the batter.
- → Why does the cake need to chill before serving?
Chilling allows the layers to set fully for clean, tidy slices and a firmer texture.
- → What can I use for frosting decoration?
Fresh berries, extra lemon zest, or a sprinkle of powdered sugar are great decoration options.
- → Can the components be made ahead?
Absolutely. Prepare the cake and cheesecake layers the day before, then assemble and frost the next day.