2014 Birthday CakePosted: June 3, 2014
Raspberry Cheesecake Cake
This year’s cake was a blast to make!
It involved several steps because of all the different components. It contained an entire cheesecake layer, fresh raspberry cream cheese frosting, and two raspberry-infused cake layers. The raspberry flavor was all natural, of course and made with fresh raspberries, freshly squeezed lemon juice and a couple of tablespoons of confectioner’s sugar.
I heard about this cake from my fellow food bloggers a while back and saw images of a cake, called “cheesecake cake”. When I read what it contained, I knew this just had to be delicious. I decided that this cake, whether I had lost my 12 winter pounds or not, would be this year’s birthday cake.
I searched for a really good recipe containing as many natural ingredients as possible, found a few, then pinned it down to two; one recipe for the cheesecake and frosting, and another for the cake. I began to get ideas on how I would tweak it to make it even tastier.
This is the result.
The process in visuals…
Cheesecake layer prior to baking.
Cheesecake layer must have a water bath to prevent cracks.
The cheesecake layer done!
Removing the raspberry seeds…
The luscious raspberry puree.
The raspberry cream-cheese frosting.
The completed cake!
So rich, creamy and fruity with each mouthful melting on the tongue.
A taste of tart, fresh raspberry in every bite!
Here’s the recipe.
Raspberry Cheesecake Cake
3 containers of fresh raspberries
juice from ½ lemon
2 T powdered sugar
Process: rinse and drain raspberries well; add lemon juice and sugar then stir to combine; let sit for 30 minutes to macerate then process in a food processor; pour the puree through a strainer to remove seeds. This should make at least 1 to 1 ½ cups of raspberry puree.
2-8 oz. packages of softened cream cheese
2/3 C organic sugar
2 cage-free or organic eggs
pinch of salt
1/3 C sour cream
1/3 C organic whipping cream
1 t organic vanilla
Process: mix cream cheese until fluffy for about 2 minutes; add sugar and salt and mix well; add eggs one at a time and combine well; add sour cream, whipping cream and vanilla and continue to mix well; add to prepared spring-form pan wrapped in aluminum foil for water bath; add pan to a large roasting pan then add boiled water to reach about an inch up from the sides and bake for 45 minutes at 325 F degrees. This layer must be well chilled before removal from pan and added to cake layers.
Raspberry Cream Cheese Frosting
8 oz. cream cheese, softened
1 stick of butter, softened
2 T organic whipping cream
2 C confectioner’s sugar
1/4 C raspberry puree
Process: cream the butter and cream cheese together until fluffy; add puree, whipping cream and vanilla and mix well; add sugar and beat well (more or less sugar can be added to create a desiredconsistency).
1 1/2 sticks butter, softened
1 1/2 C organic sugar
5 egg whites, 1 whole egg
1 t vanilla
2 1/4 C organic flour
4 t baking powder
1/4 t salt
1/3 C organic milk
3/4 C raspberry puree (recipe above)
Process: cream butter and sugar until light and fluffy; add eggs and vanilla and mix well; in a small bowl combine raspberry puree and milk; combine flour, baking powder and salt in another bowl; add the flour in 3 batches alternating with the milk mixture and mix to combine careful not to over work the flour; pour batter into 2 8” prepared pans and bake at 350 F degrees for about 25-30 minutes. Tip: for easier cake assembly, chill these layers well.
Assembling the Cake
Place one cooled raspberry cake layer on a cake board or plate; add the carefully removed, chilled cheesecake layer on top (some cake trimming may be necessary using a sharp, serrated knife); add the second cake layer on top then frost.
This cake is best served chilled and must be kept refrigerated.