Raspberries are very delicate but truly adorable for its color, texture and taste.

Cheese cake is everyone's favorite. But this one is different from our regular cheese cake and when I first came across this recipe in the net, could not resist from trying. The ingredients speaks of its texture. The butter and cheese combination complimented with raspberry preserve is a true delight. I followed this recipe and modified a little to my taste. The recipe is pretty straight forward and you won't go wrong.

Fresh Raspberries

Recipe: Raspberry Cheese Coffee Cake
Preparation time: 30 minutes (includes preparing raspberry preserve)
Cooking/baking time: 35 - 40 minutes
Yields: 12 pieces (as shown the picture)
Shelf Life: Will be fresh for a week in the fridge
Recipe Level: Intermediate
Recipe by: Viji

8 oz cream cheese at room temperature
3/4 cup sugar (you can go up to 1 cup)
50 gms butter room temperature
2 eggs room temperature
1/4 cup milk

1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla sugar

Special Utensils:
A square pan 8 1/4 x 8 1/4 x 2"

Raspberry Cake

  1. Grease the pan generously with the butter
  2. Preheat the oven to 175 degree Celsius.
  3. In bowl mix the flour, baking powder, soda, vanilla well and keep aside.
  4. In another bowl beat the butter and sugar till fluffy. Add the cheese and beat well. Add the eggs - one at a time and beat well till they blend. Now add the flour and milk in alternatives. Mix well and scoop this into the greased pan and spread the top evenly.
  5. For preparing raspberry preserves
  6. Take equal portions of strawberry and raspberry and chop them into tiny bits. Measure it in a cup. You need to add 1/2 the quantity of brown sugar to it. Add 3 tbsp of lemon juice and 1 tbsp of grated orange zest. Leave it for 3 hours. Then boil it till sauce consistency is reached. Cool and keep aside.
  7. Drop 5 tbsp of this preserve on top of the prepared cake batter. Mix/swirl with a spoon. I used only top layer. It is up to you.
  8. Bake it for 35 minutes and reduce the temperature to 150 degree Celsius and bake for another 10 minutes. Test and remove it from the oven. Let it cool. Slice and enjoy.

It is spongy, creamy, moist and the taste is simply superb.

Try and let me know.

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  1. egglesscooking // 9 December 2009 at 20:55  

    It sure looks very spongy and light.

  2. Divya Vikram // 10 December 2009 at 02:13  

    Cheesecake sounds yummy ! bookmarked!

  3. Trish // 13 December 2009 at 00:13  

    this is soooo delicious looking....and guess what...I do have raspberries! yee haw!