Raspberry Cheesecake Cake Dessert (Print-Friendly Version)
Raspberry cheesecake and berry cake blend, layered with cream cheese frosting for a tart-sweet delight.
# What You’ll Need to Make This:
→ Raspberry Cheesecake Layer
01 -
454 g cream cheese, at room temperature
02 -
100 g granulated sugar
03 -
16 g all-purpose flour
04 -
5 ml vanilla extract
05 -
2 large eggs, slightly beaten
06 -
125 g fresh raspberries, halved
07 -
30 g raspberry jam
08 -
60 g sour cream
09 -
60 ml heavy cream
10 -
Red food coloring, as needed
→ Berry Cake Layers
11 -
1 box (approx. 432 g) white cake mix
12 -
Eggs, oil, and water as specified on cake mix package
13 -
150 g fresh blueberries
14 -
65 g fresh raspberries, halved
15 -
3–4 teaspoons (8–10 g) all-purpose flour, for tossing berries
→ Lemon Cream Cheese Frosting
16 -
454 g full-fat brick-style cream cheese, softened
17 -
227 g unsalted butter, at room temperature
18 -
1.25 ml salt
19 -
420–540 g powdered sugar
20 -
10 ml vanilla extract
21 -
2 teaspoons (approx. 4 g) grated lemon zest, or more to taste
22 -
Fresh berries, for garnish
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease an 20 cm springform pan and line the base with parchment paper. Wrap the outside with double-layered aluminum foil for a waterproof seal.
02 -
In a large bowl, beat cream cheese for 2 minutes until smooth. Add granulated sugar and flour, and continue beating until well blended. Mix in vanilla extract.
03 -
Add eggs to the cream cheese mixture, mixing gently just until combined. Stir in raspberry jam, sour cream, heavy cream, and add red food coloring if desired.
04 -
Carefully fold halved raspberries into the batter. Pour mixture into prepared springform pan and smooth the surface. Place springform in a roasting pan. Add boiling water to roasting pan to reach halfway up the sides. Bake for 45–55 minutes, or until set in the center.
05 -
Remove pan from water bath. Run a thin knife around the cheesecake edge. Allow to cool to room temperature, then refrigerate for several hours or overnight until fully chilled.
06 -
Preheat oven to 175°C. Butter and lightly flour two 20 cm round cake pans and line the bases with parchment paper.
07 -
In a large bowl, prepare white cake mix with eggs, oil, and water as per package instructions, beating for 2–3 minutes until smooth.
08 -
In a separate bowl, toss blueberries and raspberries with flour to coat. Gently fold berries into cake batter, taking care to avoid crushing.
09 -
Divide batter evenly into prepared pans. Bake for 28–35 minutes or until a skewer inserted in the center comes out clean.
10 -
Let cakes rest in pans for 10 minutes, then transfer to a wire rack to cool completely.
11 -
In a mixing bowl, blend butter and cream cheese on medium speed until smooth. Do not overbeat before adding sugar. Beat in vanilla, salt, and lemon zest. Gradually add powdered sugar, mixing and scraping bowl until desired consistency and sweetness are reached.
12 -
Place one cake layer on serving plate. Spread with a thin layer of frosting. Position the chilled cheesecake layer on top, add a thin layer of frosting, then cover with second cake layer. Frost the entire cake with remaining lemon cream cheese frosting and garnish with fresh berries if desired.
13 -
Refrigerate assembled cake for at least 45 minutes to set before slicing. Store leftovers refrigerated.
# Extra Tips:
01 -
Refrigerate the cheesecake layer several hours or overnight before assembling to ensure structural integrity.
02 -
Cake layers and cheesecake can be prepared in advance and stored chilled for efficient assembly.