Raspberry Crumb Cheesecake (Print)
Sweet layers of soft cake jammed with cheesecake and juicy raspberries, topped off with chunky crumbs for a treat that's extra tasty.
# Ingredients:
→ Crumb Cake
01 -
65 g granulated sugar
02 -
2 teaspoons baking powder
03 -
2 large eggs
04 -
0.25 teaspoon salt
05 -
65 g light brown sugar
06 -
1 teaspoon vanilla extract
07 -
150 g unsalted butter, straight from the fridge, cut up
08 -
420 g all-purpose flour
→ Raspberry Cheesecake Filling
09 -
125 g granulated sugar
10 -
1 teaspoon vanilla extract
11 -
2 large eggs
12 -
225 g mascarpone cheese
13 -
250 g fresh raspberries
14 -
225 g cream cheese, softened
15 -
2 tablespoons corn starch
→ Glaze
16 -
10–15 mL milk or double cream
17 -
65 g powdered sugar
# Steps:
01 -
Crank the oven up to 175°C. Line the bottom of a 23 cm springform pan with some baking parchment, then spritz the pan—bottom and sides—with a little nonstick spray. Set it aside until later.
02 -
Dump the flour, both sugars, salt, and baking powder in a big bowl. Give them a good whisk so everything mixes well.
03 -
Toss in those cold butter cubes. Squish them in with your fingers, a fork, or a mixer until your mix looks like chunky crumbs and not at all smooth.
04 -
Crack in the eggs and pour in vanilla. Only stir enough until it kinda clumps together and you see chunky, crumbly dough. If it’s still more sandy than crumbly, just mash with your hands a bit to get it clumpy.
05 -
Grab around two-thirds of those crumbs and press them hard into the bottom and up the pan’s sides, about 4 cm high. Slide the pan and extra crumbs into the fridge for now.
06 -
Grab another bowl. Lightly mix mascarpone, room-temp cream cheese, sugar, vanilla, and corn starch until you’ve got a pretty smooth mix. Beat in the eggs last, just until you can't see much egg left—don’t overdo it or it’ll get runny.
07 -
Spoon half the cheesecake mix onto your chilled crust. Drop in half the raspberries on top. Spread the rest of the cheesecake mix over that, scatter the remaining raspberries, and finish with the reserved blobs of crumb topping.
08 -
Stick it in the oven on the middle rack and bake for 70–80 minutes. Top should turn a nice golden color and a toothpick poked in the middle should come out mostly clean. If it’s getting too brown before it’s done, toss a loose sheet of foil on top.
09 -
Once it’s baked, let the cake sit right in the pan on a wire rack until it’s totally cool. Don’t cut while warm.
10 -
Stir up powdered sugar and a splash of milk or cream till it’s smooth. If you want it runnier, add more liquid; if you want thicker, add more sugar. Drizzle it on your cooled cake.
11 -
Cover the cake and keep it chilled in the fridge until you’re ready to slice and eat.
# Notes:
01 -
It’s easiest to get a creamy filling if you let your dairy warm up to room temperature first.
02 -
Don’t glaze until the cake’s cooled off so the drizzle doesn’t absorb or run off.