Description
Chocolate raspberry cheesecake crumb cake delivers rich indulgence with perfect flavor harmony. Luscious chocolate and tangy raspberries meld together, creating a dessert that invites you to savor each delectable, creamy bite.
Ingredients
Scale
Dry Ingredients:
- 3 cups (375 grams) all-purpose flour
- ⅓ cup (40 grams) cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
Sugars:
- ⅓ cup (70 grams) light brown sugar
- ½ cup (100 grams) sugar
Fats and Liquids:
- ¾ cup (170 grams) unsalted butter, cold and cut into small cubes
- 2 eggs
- 2 teaspoons vanilla extract
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- ½ cup (100 grams) sugar
- 2 tablespoons corn starch
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 ⅔ cups (250 grams) raspberries
Glaze:
- ½ cup (60 grams) powdered sugar
- 2–3 teaspoons milk or cream
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C) and lining a 9-inch (23-centimeter) springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the crumb base by mixing all-purpose flour, unsweetened cocoa powder, baking powder, salt, granulated sugar, brown sugar, and chilled unsalted butter in a mixing bowl, using a pastry cutter or fingers to blend until the mixture resembles coarse sand.
- Incorporate large eggs and pure vanilla extract into the crumb mixture, gently stirring until a slightly moist, crumbly texture develops.
- Transfer approximately two-thirds of the crumb mixture into the prepared springform pan, pressing firmly and evenly across the bottom to create a compact crust, then refrigerate while preparing the filling.
- For the cheesecake filling, beat room-temperature cream cheese until smooth, gradually adding granulated sugar, vanilla extract, and cornstarch, mixing until completely integrated.
- Gently fold whole eggs into the cream cheese mixture, stirring until the filling becomes silky and uniform in consistency.
- Distribute fresh raspberries evenly across the chilled crumb crust, then carefully pour the cream cheese filling over the berries.
- Sprinkle the remaining crumb mixture across the top of the filling, creating a rustic, textured surface.
- Bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but set and the edges appear golden brown.
- Remove from oven and allow the cheesecake to cool completely at room temperature for approximately 2 hours.
- Prepare a simple glaze by whisking powdered sugar with milk or cream until smooth, then drizzle artfully over the cooled cake before serving.
Notes
- Chilling the crust helps create a firmer base that prevents soggy bottoms and enhances the cake’s structural integrity.
- Softened cream cheese blends smoother, eliminating potential lumps and ensuring a silky, luxurious filling texture.
- Fresh raspberries provide bursts of tartness that beautifully contrast the rich chocolate and creamy cheesecake layers.
- Room temperature eggs incorporate more evenly, helping the filling achieve a perfect, velvety consistency.
- Cornstarch acts as a stabilizer, preventing the cheesecake from cracking and maintaining a smooth, elegant appearance.
- Powdered sugar glaze adds a delicate sweetness and professional finishing touch to this decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 580 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 130mg