You won’t believe how incredibly simple this Raspberry Almond Cheesecake Cake is to create. Layers of cake studded with fresh raspberries alternate with layers of raspberry almond cheesecake to create this amazingly delicious dessert. A raspberry almond glaze, more fresh raspberries and sliced almonds top this showstopper that’s sure to impress whoever is lucky enough to snag a slice.
Have you ever ordered the Carrot Cake Cheesecake at The Cheesecake Factory? It’s my absolute favorite. It’s like hitting the dessert jackpot. Carrot cake AND cheesecake in a single slice, including frosting. Genius, I tell you. I’ve even made the copycat version at home but it’s been awhile as it takes hours to create with baking, refrigerating, etc. With 67 days left until moving day, this crazed mama doesn’t have time for that. I need dessert, stat! And that’s exactly how my Raspberry Almond Cheesecake Cake came to be. Drastic times call for drastic measures, and a bit of dramatics on my part for good measure.
My cheesecake cake? The highest maintenance part of the recipe is transferring batter from the bowl of your electric mixer to another bowl so that you can mix together the cheesecake ingredients. Totally doable, right?
Layers of cake studded with fresh raspberries alternate with layers of raspberry almond cheesecake to create this amazingly delicious dessert. A raspberry almond glaze, more fresh raspberries and sliced almonds top this showstopper that’s sure to impress whoever you set a slice in front of. I have to admit I even impressed myself! I typically hold my breath anytime that I slice into a dessert I need to photograph to share with you, saying a silent prayer that the inside looks just as it’s supposed to. I literally gasped when I removed the first slice of this Raspberry Almond Cheesecake Cake as it came out so cleanly and the layers were so pronounced. Fist bumps all around.
The inspiration behind this amazing flavor combination? A jar of Raspberry Amaretto Preserves from my friends at Robert Rothschild Farm. They recently launched a new website and completely rebranded their products. Simply stunning. I mean, take a look at that jar. The copper colored lid? The hand drawn images? They really are going to be the star of store shelves. Is this where I should admit I’ve already gone through two jars of these preserves? Sorrynotsorry.
A delicate blend of sun-ripened raspberries combined with the delightful sweet almond taste of amaretto make this Raspberry Amaretto Preserves stand out from the crowd. I used it to flavor not only the cheesecake layer of my dessert but also the glaze. Robert Rothschild Farm has made it so incredibly easy to add amazing flavor to not only this sweet treat, but also something as simple as a piece of toast.
Raspberry Almond Cheesecake Cake
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 3/4 cup buttermilk
- 1-1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/4 cups raspberries divided
- 8 ounces cream cheese softened
- 1/3 cup Greek yogurt
- 1/3 cup powdered sugar
- 1 tablespoon flour
- 1/2 cup Robert Rothschild Farm Raspberry Amaretto Preserves
- 1 egg
- 1/2 cup cream cheese
- 1/4 cup Robert Rothschild Farm Raspberry Amaretto Preserves
- 1 teaspoon almond extract
- 2 tablespoons milk
- additional raspberries and almonds to garnish
- In the bowl of an electric mixer, cream together butter and sugar until fluffy.
- Add eggs, almond extract and buttermilk and mix until combined.
- Add flour, baking powder and salt and mix until just combined.
- Using a spoon, fold 1 cup raspberries into batter.
- Transfer batter to a medium bowl and set aside.
- In the bowl of an electric mixer, add all ingredients and mix until combined and smooth.
Assembling Cheesecake Cake
- Preheat oven to 350 degrees.
- Spray a 9" springform pan with cooking spray.
- Spoon half of the cake batter into bottom of pan. Top with half of the cheesecake batter. Repeat.
- Sprinkle 1/4 cup raspberries over top of cake.
- Bake for 60-65 minutes or until cooked through. Cake will still have a bit of wiggle to it.
- Allow cake to cool for one hour before covering and refrigerating overnight.
- In a medium bowl, mix together all ingredients until smooth.
- Drizzle over top of cake allowing to drip over sides. If needed, add additional milk to glaze to reach desired consistency.
- Garnish with additional raspberries and sliced almonds
With Mother’s Day right around the corner, I’m thinking this Raspberry Almond Cheesecake Cake would be the perfect way to celebrate. My sister-in-law enjoyed a slice as her dinner when she was watching our youngest for us recently and my husband proclaimed it would be an amazing breakfast. Do yourself and mom a favor and let her eat it all day long!
Looking for more great raspberry recipes?
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.