Raspberry Cheesecake Crumb Cake

This Raspberry Cheesecake Crumb Cake is the ultimate mashup of tart fruit, creamy filling, and buttery crumb. With a crunchy golden edge and a soft cheesecake center, it transforms any ordinary day into something worth celebrating. The first time I brought this cake to a family picnic, everyone swore I had bought it from a bakery.

When I tried this recipe for my sister’s birthday brunch, not a single crumb was left on the plate. It is now the most requested dessert for my family gatherings and always draws recipe requests.

Ingredients

• All purpose flour: gives the crumb its classic texture Use a high quality brand and always fluff before measuring
• Baking powder: helps the cake rise and stay light Choose a fresh tin for best results
• Salt: draws out the flavors in both the crumb and filling Use fine sea salt for even flavor
• Cold butter: brings the crumble together and adds rich flavor European style butter gives an extra creamy edge
• Light brown sugar: adds subtle caramel notes Make sure it is soft and packed for accurate measuring
• Granulated sugar: brings sweetness and moisture in both crumb and filling Use pure cane sugar if possible
• Eggs: bind both layers together and give structure Room temperature eggs mix more smoothly
• Vanilla extract: gives aroma to the base and filling Choose pure extract for best flavor
• Mascarpone cheese: adds decadent tang and creaminess Look for one with a clean ingredient list
• Cream cheese: keeps the filling creamy and silky Softened block cream cheese works best
• Cornstarch: thickens the cheesecake layer and keeps it sliceable Sift to avoid lumps
• Fresh raspberries: add tartness and color Choose berries that are firm and bright red
• Powdered sugar: is the base for the glaze Sift before adding for a smooth finish
• Milk or cream: loosens the glaze Use heavy cream for the richest topping

Step-by-Step Instructions

Make Crumb Base:

Stir together flour baking powder salt brown sugar and granulated sugar to combine the dry ingredients evenly so that the baking powder is distributed and you do not get salty pockets

Cut in Butter:

Add cold cubed butter to the dry mixture and work it with your fingers a fork or paddle mixer until you see coarse pebbles about pea sized This step is key to a melt in your mouth crumb texture

Add Eggs and Vanilla:

Break eggs into the mixture and pour in vanilla Use a fork or your hands to loosely combine until it forms soft large crumbs Pinch bits together if it seems too sandy

Line the Pan and Create Crust:

Use parchment paper to line your springform pan and press about two thirds of the crumb mixture into the bottom and sides up to one and a half inch high Press firmly so it holds together

Chill Base and Prepare Filling:

Pop both the crust lined pan and the rest of the crumbs into the fridge for about ten minutes while you prepare the cheesecake filling Chilling helps the butter harden and layers stay distinct

Mix Cheesecake Filling:

Beat the cream cheese and mascarpone until smooth Stir in cornstarch sugar and vanilla Mix in eggs just until blended Do not over mix or the cheesecake layer can crack

Fill the Cake:

Pour half the cheesecake batter into the crust then sprinkle with one cup of raspberries Cover with the rest of the cheesecake mixture followed by the remaining raspberries and leftover crumb mixture

Bake to Golden Perfection:

Bake at three hundred fifty degrees F for seventy to eighty minutes until the top is deep golden and a toothpick comes out with only moist crumbs If browning too quickly tent loosely with foil

Cool and Glaze:

Let the cake cool completely in the pan This helps set the filling Make a glaze by stirring powdered sugar with milk until thick but pourable Drizzle over cooled cake and chill before serving

Pin

What I love most about this cake is how the mascarpone creates a supersmooth filling with a gently tangy taste My grandma always added mascarpone to cheesecake and it is a trick I never skip especially when I want a showstopping dessert for family dinners

Storage Tips

This cake stores well covered in the fridge for up to four days For the best texture cover loosely with plastic wrap Once cut store slices in airtight containers to prevent drying The crisp crumble softens slightly but stays delicious

Ingredient Substitutions

If mascarpone is hard to find use all cream cheese or swap in half ricotta for a lighter taste Frozen raspberries work beautifully just add them directly to the cake while still frozen Some bakers love to add a pinch of lemon zest to the filling for extra brightness

Serving Suggestions

Serve this cake chilled for the most defined layers or let it sit at room temperature for fifteen minutes before slicing Try pairing slices with lightly whipped cream or a dusting of powdered sugar For brunch serve with hot coffee or a glass of summer rosé

Crumb Cake and Cheesecake A Brief History

Classic crumb cake comes from German streuselkuchen which means crumb cake Cheesecake has roots in European and American traditions Combining the two into one dessert gives both creamy and crunchy textures making it a new family tradition in my house

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. No need to thaw, but expect some extra moisture in the filling.

→ What type of pan is best for this cake?

A 9-inch springform pan is ideal. It helps with easy removal and maintaining neat layers.

→ How do I know when the cake is done baking?

Check for a golden-brown top and a clean toothpick inserted in the center. If needed, tent with foil to avoid over-browning.

→ Can mascarpone be substituted?

Cream cheese can replace mascarpone, but the texture will be slightly denser and less creamy.

→ How should leftovers be stored?

Keep the cake covered and refrigerated. It maintains freshness and cuts cleanly when chilled.