Highlight
Picture bursts of tangy berries, a velvety center, and loads of crunchy buttery crumbles. That’s what you’re getting here. Crusty edges and a cheesecake middle—seriously, it turns a regular afternoon into something you’ll remember. When I brought mine to our neighborhood BBQ, everyone thought I’d picked it up at some fancy shop.
I whipped this up once for my sister’s brunch party, and wow—folks scraped the platter clean. Now, my gang keeps asking for it and it’s the first thing gone whenever we share dessert.
Vibrant Ingredients
- Powdered sugar: gives your glaze a silky finish Always run it through a sifter because lumps are no fun
- Milk or cream: loosens up your glaze so you can drizzle it easily For an extra treat, use heavy cream
- Fresh raspberries: bring a pop of tart color Pick the ones that are firm and super red
- Cornstarch: thickens the cheesecake part so it cuts nicely Just sift it in to keep things smooth
- Cream cheese: keeps the cheesy layer dreamy and soft Stick to block cream cheese and let it soften
- Mascarpone cheese: loads in delicate tang and rich creaminess Look for one with just the basics on the label
- Vanilla extract: lifts up the aroma in every layer If you can, pick the pure stuff
- Eggs: pull everything together in both layers Room temp eggs make mixing a breeze
- Granulated sugar: sweetens and adds moisture Use cane sugar if you’ve got it
- Light brown sugar: hints of caramel in every crumb Make sure to pack it in the cup for accuracy
- Cold butter: gives you a melt-in-your-mouth crumble European-style is extra dreamy
- Salt: brightens the flavors in both crumb and filling Go for fine sea salt for even flavor
- Baking powder: helps puff up the cake Use a just-opened can for best lift
- All purpose flour: classic structure for the crumb Fluff it up before scooping so it’s not too dense
Simple Steps
- Cool and Finish It Off:
- Let your cake chill all the way in the pan. This stops the filling from oozing. Mix milk with powdered sugar for a glaze that’s thick but still runny. Pour it over your cake, then pop it in the fridge until you’re ready to dig in.
- Bake That Beauty:
- Slide it in at three-fifty F for about seventy to eighty minutes. The top should be deep golden, and a toothpick poked in the middle only grabs a few moist bits. If it’s getting too brown, lay some loose foil on top.
- Add the Layers:
- Spoon half your cheesecake mixture into the base, scatter with a handful of berries, then top with what’s left plus any extra raspberries and the rest of the crumb mix.
- Blend the Filling:
- Beat cream cheese with mascarpone until creamy. Add sugar, vanilla, and cornstarch. Blend in eggs but stop when it’s just mixed—don’t overdo it or you’ll get cracks.
- Keep It Chilly:
- Slip the crumb-lined pan and leftover crumbs into the fridge for ten minutes. Cold helps the layers keep their own space while you whip up the filling.
- Prep Your Pan:
- Line your springform with parchment paper, press about two-thirds of the crumb into the bottom and up the sides about one and a half inches. Push it down firmly so it sticks together.
- Add Eggs and Flavor:
- Crack in the eggs, splash in the vanilla, and use your hands or a fork to gently blend until you’ve got big, soft clumps. Squeeze it a bit if it feels more sandy than moist.
- Work in the Butter:
- Drop cold cubes of butter into your dry mix and pinch it together or use a fork. You want it to look like pebbles—not dust—for that melt-in-the-mouth topping.
- Mix Dry Stuff:
- Toss together flour, baking powder, salt, granulated sugar, and brown sugar so everything is spread out. You’re aiming for even baking and no salty surprises.
Highlight
The mascarpone makes this filling extra smooth with a gentle tang. My grandma swore by it for cheesecakes, and honestly, I never skip it either. It always wows at family dinners and grabs everyone’s attention.
Keeping It Fresh
Toss leftovers in the fridge covered, up to four days. For that signature texture, cover but don’t seal too tight—plastic wrap works best. After slicing, store each piece in a tight container so it doesn’t dry out. The topping might mellow but stays so good.
Switching It Up
No mascarpone? Use just cream cheese or mix in some ricotta for something lighter. It’s totally fine to add raspberries frozen—no need to thaw. For a zesty twist, toss a bit of lemon zest into the filling.
How To Serve
Chill the cake for crisp layers, or let it stand for fifteen minutes to get even creamier. It’s dreamy with a little whipped cream or sprinkle of powdered sugar. At brunch, serve it alongside hot coffee or a sweet glass of rosé.
Crumb Meets Cheesecake A Quick Tale
Crumb cakes came from old-school German streuselkuchen. Cheesecake has deep roots in the US and Europe. Mixing them together? You get both creamy and crunchy in each bite. That’s how it became a new favorite in our family.
Recipe FAQs
- → Is it okay to swap in frozen raspberries for fresh ones?
Totally, frozen raspberries are fine. Toss them in straight from the freezer — just know the filling might be a little juicier.
- → Which pan works best for making this cake?
Grab a 9-inch springform pan if you can. That way, getting the cake out is a breeze and your layers stay put.
- → How can I tell if the cake's finished baking?
Look for a nicely golden top and poke the middle — your toothpick should come out mostly clean. Cover it loosely with foil if the top starts to brown too much.
- → Can I switch mascarpone for something else?
Go ahead and use all cream cheese instead. The cake comes out just a bit thicker and not quite as creamy, but still delicious.
- → What's the best way to store any extra cake?
Pop leftovers in the fridge with a lid or wrap. It keeps everything fresh and the chilled slices cut smooth and tidy.