Cream Cheese Raspberry Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
• Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
• Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
• Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
• Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
• To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
• Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
• In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
• Pour in batter lined pan.
• Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
• Bake for 45 to 55 minutes.

Steps:

• For the Cream Cheese Cake:
• Preheat oven to 350 degrees F.
• Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
• In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
• Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
• For the raspberry sauce:
• In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
• When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.

Steps:

• Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9 1/2 -inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F. Test your oven with an oven thermometer to be sure it's accurate! To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
• Place the cheesecake on a sheet pan and bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

Steps:

• For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
• For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand.
• For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool.
• Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F.
• When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings.
• When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy.

Steps:

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

Steps:

• Cut cream cheese and butter into Bisquik until crumbly.
• Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
• Roll into 12" x 8" rectangle.
• Spread preserves over center of dough.
• Make 2-1/2" cuts at 12" intervals on long side.
• Fold strips over filling and pinch ends together.
• Transfer cake onto 9"x13" greased pan or cookie sheet.
• Bake 425 degrees for 12-15 minutes.
• Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
• Drizzle over coffee cake while still hot.

Steps:

• Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
• FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
• STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
• BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
• In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
• ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
• Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
• Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

Steps:

• Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
• To remaining crumb mixture, add baking powder and baking soda. Mix well.
• Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
• Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
• Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
• Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Steps:

• CHOCOLATE CAKE.
• Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
• Cool completely. For best results and time permitting, place the layers in freezer until firm.
• RASPBERRY CREAM FILLING.
• Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
• Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
• CHOCOLATE FROSTING.
• Beat the frosting in mixing bowl for 2-3 minutes.
• Completely frost the sides of the cake.
• Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
• RASPBERRY CHOCOLATE GANACHE.
• Combine cocoa, sugar and cornstarch in a saucepan and whisk.
• Gradually add water and jam, continue to whisk the mixture.
• Bring to a simmer over medium heat, whisking constantly.
• Remove from the heat and stir in raspberry liqueur, if using.
• Let cool slightly.
• Remove cake from refrigerator and pour/spread ganache on top.
• Garnish with candies or raspberries.