Description
This Raspberry Cheesecake Crumb Cake combines a tender crumb cake base with a luscious mascarpone and cream cheese filling, layered with fresh raspberries and topped with a sweet powdered sugar glaze. Perfect for dessert or special occasions, this cake delivers creamy, fruity, and crumbly textures in every bite.
Ingredients
Crust and Crumb Topping
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter, cut into cubes
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz mascarpone cheese
- 8 oz cream cheese, softened
- ½ cup + 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons milk or cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, then spray the bottom and sides with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, salt, light brown sugar, and sugar until evenly combined.
- Incorporate Butter: Add the cold cubed butter to the dry ingredients. Using your hands, a fork, or a mixer, work the butter into the mixture until it becomes grainy with pea-sized crumbs.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until combined. The dough should remain crumbly; if too sandy, squeeze with your fingers to form pea-sized crumbs.
- Form Crust: Press about two-thirds of the crumb mixture evenly on the bottom and up the sides of the prepared pan, creating a crust about 1½ inches high. Place the pan along with the remaining crumb mixture in the refrigerator to chill.
- Prepare Cheesecake Filling: In a medium bowl, mix together the cream cheese, mascarpone, vanilla extract, sugar, and cornstarch until smooth. Add the eggs and mix just until combined—avoid overmixing to keep a creamy texture.
- Assemble Cake Layers: Pour half of the cheesecake filling into the chilled crust. Scatter about 1 cup of fresh raspberries evenly over the filling. Spread the remaining cheesecake filling on top, then layer the remaining raspberries and finish by sprinkling the remaining crumb mixture over the top.
- Bake: Bake the cake at 350°F for 70 to 80 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent it with aluminum foil.
- Cool and Glaze: Allow the cake to cool completely before removing from the pan. To make the glaze, stir together the powdered sugar and milk or cream until smooth. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick. Drizzle the glaze evenly over the cooled cake. Store covered in the refrigerator.
Notes
- Use cold butter for the crumb topping to achieve a flaky, crumbly texture.
- Ensure cream cheese is softened for a smooth filling.
- Do not overmix the cheesecake filling to keep it light and creamy.
- Chilling the crust before baking helps it set and hold its shape.
- If you don’t have mascarpone, extra cream cheese can be used but mascarpone adds a richer flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Fresh raspberries can be substituted with frozen raspberries, thawed and drained.
