Frozen raspberry cheesecake cake is a delicious dessert combines the classic flavors of a fluffy cake with the creamy richness of cheesecake and the tartness of raspberries. It’s perfect for impressing your guests with a delicious and visually stunning treat. Whether you’re hosting a party or just want to enjoy a special dessert at home, this cake is sure to be a hit. The frozen raspberries add a burst of freshness that complements the creamy cheesecake layer beautifully. Plus, it’s easy to make, so you can whip it up without much hassle. Here’s how to make this scrumptious cake:
Ingredients:
For the cake:
- 3 eggs
- 180 g (about 3/4 cup) sugar
- 1 packet (about 1 teaspoon) vanilla sugar or vanilla extract
- 200 ml (about 3/4 cup + 1 tablespoon) milk
- 200 ml (about 3/4 cup + 1 tablespoon) oil (vegetable or canola)
- 370 g (about 3 cups) flour
- 2 tablespoons cornstarch
- 1 packet (about 2 teaspoons) baking powder
- 300 g (about 2 cups) frozen mixed raspberries
For the cheesecake topping:
- 250 g (about 1 cup) labneh or cream cheese
- 55 g (about 1/4 cup) sugar
- 1 egg
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat the eggs, sugar, and vanilla sugar until the mixture is light and fluffy. This will take about 3-5 minutes with an electric mixer on high speed.
- Gradually add the milk and oil, continuing to beat until well combined.
- In a separate bowl, sift together the flour, cornstarch, and baking powder. Slowly add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
- Assemble the Cake:
- Pour the cake batter into a greased baking dish or a springform pan (about 9 inches in diameter).
- Evenly distribute the frozen raspberries over the top of the batter. There’s no need to thaw the raspberries beforehand; using them frozen will help them maintain their shape during baking.
- Prepare the Cheesecake Topping:
- In a medium bowl, beat the labneh (or cream cheese), sugar, and egg until smooth and creamy. Make sure there are no lumps.
- Carefully spoon or pour the cheesecake mixture over the top of the cake batter and raspberries, spreading it gently with a spatula to cover as much of the surface as possible.
- Bake the Cake:
- Place the cake in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Keep an eye on the cake as it bakes. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent over-browning.
- Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- Transfer the cake to a wire rack to cool completely.
- For the best texture and flavor, chill the cake in the refrigerator for at least an hour before serving. This allows the cheesecake layer to set properly.
- Slice and serve your beautiful raspberry cheesecake cake. Enjoy!
This frozen raspberry cheesecake cake is a perfect blend of flavors and textures, making it a great addition to any dessert table. The combination of the tart raspberries, creamy cheesecake, and fluffy cake will surely impress your guests.
