Description
Homemade raspberry cheesecake crumb cake combines creamy cheesecake layers with buttery crumb topping for an irresistible dessert. Bakers can savor each rich, tangy slice that perfectly balances sweet raspberries and classic cheesecake flavors.
Ingredients
Scale
- 3 cups (375 grams) all-purpose flour
- 16 oz (454 grams) cream cheese, softened
- ¾ cup (170 grams) unsalted butter, cold and cut into small cubes
- 1 ⅔ cups (250 grams) raspberries
- 2 eggs
- 2 eggs, slightly beaten
- ½ cup (100 grams) sugar
- ½ cup (100 grams) sugar
- ⅓ cup (40 grams) cocoa powder
- ⅓ cup (70 grams) light brown sugar
- ½ cup (60 grams) powdered sugar
- 2 tsps baking powder
- 2 tbsps corn starch
- 2 tsps vanilla extract
- 1 tsp vanilla extract
- 2–3 tsps milk or cream
- ¼ tsp salt
Instructions
- Preheating: Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper, ensuring complete bottom and side coverage.
- Crumb Foundation: Combine dry ingredients including flour, cocoa powder, baking powder, salt, sugars, and chilled butter. Use fingertips or pastry cutter to create a sandy-textured mixture, then integrate eggs and vanilla until achieving a slightly moist, crumbly consistency.
- Crust Construction: Press approximately two-thirds of the crumb mixture firmly into the pan’s bottom, creating a compact base. Refrigerate briefly while preparing the filling.
- Cheesecake Filling: Whip cream cheese until velvety smooth, gradually incorporating sugar, vanilla, and cornstarch. Fold eggs gently until achieving a silky, uniform texture.
- Assembly and Layering: Scatter fresh raspberries across the chilled crumb crust, then delicately pour cream cheese mixture over the berries. Dust remaining crumb mixture across the top for a rustic finish.
- Baking Process: Bake for 50-60 minutes until the center is set but slightly trembling and edges turn golden brown. Allow complete cooling at room temperature for approximately 2 hours.
- Finishing Touch: Whisk powdered sugar with milk or cream to create a smooth glaze, then artfully drizzle over the cooled cake before serving.
Notes
- Butter Temperature Matters: Use chilled butter for the crumb base to achieve a perfect sandy texture that ensures a crisp, crumbly foundation.
- Raspberry Placement Strategy: Distribute raspberries evenly before adding cheesecake filling to prevent berries from sinking and create beautiful, balanced flavor distribution.
- Prevent Cracking Technique: Allow cheesecake to cool gradually at room temperature for 2 hours to prevent surface cracks and maintain smooth, creamy consistency.
- Glaze Application Tip: Drizzle powdered sugar glaze just before serving to maintain the crisp crumb texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 420
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg