-For the filling:
1/4 c sugar
8 oz. cream cheese-softened
1 egg white
1 c raspberries-washed and well drained
-For the cake:
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
5.5 tbsp butter- softened
1/2 c sugar
1 egg + 1 egg yolk
3/4 c sour cream
1 tsp vanilla
-For the streusel topping:
1/3 c sugar
1/2 c flour
3 tbsp butter-chilled and cubed

Preheat oven to 350 F
Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
-To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
-To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
-To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.

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