1 egg white

1 c. raspberries-washed and well drained

¼ c. sugar

8 ounces cream cheese-softened


5.5 tbsp unsalted butter- softened

1 and ½ c. all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ c. sugar

¾ c. sour cream

¼ tsp salt

1 tsp vanilla extract

1 egg + 1 egg yolk

Streusel topping:

3 tbsp butter-chilled and cubed

½ c. flour

⅓ c. sugar


Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and line with parchment paper. Set aside.

Step 2: For the filling, beat the cream cheese and sugar on medium-low speed until creamy. Then, add the egg white and beat on low until just blended. Set aside.

Step 3: For the cake batter, mix the flour, baking powder, baking soda, and salt in a bowl and set aside.

Step 4: Beat the butter and sugar using an electric mixer at medium-low speed. Add the egg, egg yolk, and vanilla. Gradually stir in the flour mixture alternately with the sour cream. Into the prepared pan, transfer the batter. Using a spatula, smooth the top. Over the batter, spread the cream cheese filling and place the raspberries on top.

Step 5: For the topping, place the sugar, flour, and chilled cubed butter in a bowl. Mix well using a fork or pastry blender until the mixture is crumbly.

Step 6: On top of the raspberries, sprinkle the streusel.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 8: Remove from the oven when done and allow the cake to cool on a rack before running a thin knife around the cake. Then, release the ring of the pan.

Step 9: Keep the cake in the fridge until ready to serve. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *