RASPBERRY CHEESECAKE CAKE

It’s another cheesecake cake!!  Let’s celebrate!  Readers have been writing in and asking me to create another one.  With the holidays approaching, I thought I’d take the opportunity to create something special and pretty to use for your holiday gathering. My favorite dessert ever is cheesecake.  It’s great to make cheesecake for guests since everyone seems to always enjoy it, but why not add some cake to it too?  Adding raspberries (our all-time favorite berry in the RecipeGirl household) makes my favorite dessert even better!  This cake is made up of two tender layers of white cake with raspberry cheesecake sandwiched in the middle.  The whole cake is covered with a delicious cream cheese frosting, and it’s garnished with fresh raspberries.

This dessert begins with making a raspberry cheesecake (with fresh raspberries mixed in, of course!)

And then you also need two layers of white cake.  You want the layers to be as flat as possible, which you can achieve by using Bake Even Strips.  I love this product- it works perfectly for turning out flat (not mounded) cake layers every time!

INGREDIENTS
CHEESECAKE:

• 2 8-ounce packages cream cheese at room temperature
• 2/3 cup granulated white sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 tablespoon seedless raspberry jam
• 1 teaspoon vanilla extract
• 3 drops red food coloring
• 1 tablespoon all purpose flour
• 1 1/2 cups fresh raspberries halved

WHITE CAKE

• 1 cup whole milk
• 6 large egg whites (3/4 cup)
• 1 tablespoon vanilla extract
• 2 1/4 cups cake flour
• 1 3/4 cups granulated white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter at room temperature

FROSTING AND GARNISH:

• 2 1/2 cups powdered sugar
• 2 8-ounce packages cream cheese at room temperature
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 tablespoon vanilla extract
• fresh raspberries for garnish

INSTRUCTIONS
PREPARE THE CHEESECAKE LAYER:

1. Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray. In a large bowl, use an electric mixer to mix the cream cheese- blend until is is nice and smooth and creamy. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl as needed. Mix in the eggs. Then mix in the sour cream, whipping cream, jam, vanilla and food color (if using). Sprinkle in the flour and mix that in too. Gently stir in the halved raspberries. Scrape the batter into the prepared pan. Bake for 50 to 60 minutes, or until the cheesecake is set to the touch and not terribly jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for about an hour. When it has cooled, wrap the pan with plastic wrap, place the pan into the freezer and let the cheesecake freeze completely. This can be done several hours ahead (or overnight).
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