Raspberry Almond Cheesecake Cake

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: slices

Calories: 421kcal

Author: Melanie Bauer | Melanie Makes

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.

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Ingredients

Raspberry 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

Cheesecake

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

Glaze

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

Instructions

Raspberry Cake

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.

Cheesecake

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.

Glaze

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

Notes

i]No buttermilk in your fridge? Simply add one tablespoon white vinegar to your measuring cup and then fill the rest of the way to the 3/4 cup mark and allow to sit for five minutes before using.

Adapted from [Cafe Delites.[/i]

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