Raspberry Cheesecake Crumb Cake (Print-Friendly Version)
Classic crumb cake layers filled with cheesecake and fresh raspberries for a delightfully sweet treat.
# What You’ll Need to Make This:
→ Crumb Cake
01 -
420 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
0.25 teaspoon salt
04 -
150 g unsalted butter, cold and cubed
05 -
65 g light brown sugar
06 -
65 g granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
→ Raspberry Cheesecake Filling
09 -
225 g mascarpone cheese
10 -
225 g cream cheese, softened
11 -
125 g granulated sugar
12 -
2 tablespoons corn starch
13 -
2 large eggs
14 -
1 teaspoon vanilla extract
15 -
250 g fresh raspberries
→ Glaze
16 -
65 g powdered sugar
17 -
10–15 mL milk or double cream
# How to Prepare:
01 -
Preheat oven to 175°C. Line the base of a 23 cm springform pan with parchment paper. Lightly grease the base and sides with nonstick cooking spray and set aside.
02 -
In a large bowl, whisk together flour, baking powder, salt, brown sugar, and granulated sugar until well blended.
03 -
Add cold cubed butter to the dry mixture. Using fingertips, a fork, or a mixer, work the butter into the dry ingredients until a coarse, grainy texture forms.
04 -
Incorporate eggs and vanilla extract, mixing just until a crumbly dough forms. If the mixture is too sandy, press with fingers to achieve pea-sized crumbs.
05 -
Press approximately two-thirds of the crumb mixture firmly onto the bottom and sides (about 4 cm high) of the prepared pan. Refrigerate pan and remaining crumbs.
06 -
In a new bowl, gently beat together mascarpone, softened cream cheese, vanilla extract, granulated sugar, and corn starch until combined. Add eggs and stir in just until incorporated—avoid overmixing.
07 -
Pour half of the cheesecake filling onto the chilled crust. Scatter half of the raspberries over the filling. Spread remaining cheesecake mixture on top, then arrange the remaining raspberries. Finish with the reserved crumb mixture.
08 -
Bake in the centre of the oven for 70–80 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. If excessive browning occurs, loosely tent the top with aluminium foil.
09 -
Remove from oven and cool the cake entirely in the pan on a wire rack before slicing.
10 -
Whisk together powdered sugar and milk or cream until smooth. Adjust by adding more sugar for a thicker consistency or more liquid for a thinner glaze. Drizzle over the cooled cake.
11 -
Keep covered and refrigerated until ready to serve.
# Extra Tips:
01 -
For best results, ensure all dairy ingredients reach room temperature before mixing to achieve a smooth filling.
02 -
Allow the cake to cool fully before glazing to prevent melting and absorption.