Our Best Cheesecake
This raspberry cream cheese cake is a wonderful alternative to those standard cinnamon and walnut streusel coffee cake recipes. It’s perfect for a brunch or special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- ¾ cup unsalted butter, cut into 1-inch pieces
- ¾ cup sour cream
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
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Raspberry Cream Cheese Layer:
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1 (8 ounce) package cream cheese, softened
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¼ cup white sugar
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1 large egg
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½ cup raspberry preserves
- Topping:
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½ cup sliced almonds
Directions – Raspberry Cream Cheese Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine flour, sugar, and butter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
- To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg, and vanilla. Mix until well blended, then spread the batter evenly into the prepared pan.
- In another bowl, beat cream cheese, sugar, and egg until smooth. Spread this cream cheese mixture evenly over the batter in the pan.
- Carefully spoon the raspberry jam over the cream cheese layer.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack. Run a knife around the edges before removing the sides of the springform pan. Serve warm or at room temperature.
Recipe Tip
You can use any flavor preserve instead of raspberry — apricot, cherry, and blueberry all work well.