Raspberry Cream Cheese Cake
This Raspberry Swirl Cream Cheese Cake is creamy delicious, not difficult to make, just a lot of mixing of luscious ingredients like butter, cream cheese, sugar, eggs and raspberry syrup and last but not least fresh raspberries.
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Servings: 1 loaf
Ingredients
- 1/2 cup butter softened
- 4 ounces low fat cream cheese softened
- 1.5 cup granulatd sugar
- 1/2 tablespoons vanilla extract
- 3 eggs large
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup whipping cream
- 1/2 cup raspberry syrup
- 4 ounces fresh raspberries
Instructions
- Preheat the oven to 325 degrees F.
- Spray a cake pan (9x5x3 inches) with baking spray, line it with parchment paper and spray it again.
- In a bowl, mix cream cheese and butter until creamy. Add sugar and vanilla extract and beat until white and fluffy, approx. 4 minutes.
- Add eggs, one by one. Add one after the previous one is well incorporated.
- Mix flour, salt and baking powder in a second bowl and mix.
- Add flour and cream to the butter mixture. Alternate flour and cream and beat until well combined.
- Spoon 1/3 of batter into cake form, then spread half of the raspberry syrup over the batter and add half of the fresh raspberries. Push them just a little into the batter.
- Cover with 1/3 of the batter and repeat layer of raspberry syrup and fresh raspberries.
- Last layer is 1/3 of batter. With a long wooden skewer, swirl the batter and try not to push the raspberries down.
- Place cake in oven and bake approx. 1 hours and 30 minutes or when toothpick comes out clean.
- Remove from oven and allow to cool. Remove from pan and cool completely.
Nutrition
Calories: 4105kcal | Carbohydrates: 602g | Protein: 52g | Fat: 168g | Saturated Fat: 100g | Sodium: 2210mg | Fiber: 13g | Sugar: 387g
Nutrition information is automatically calculated, so should only be used as an approximation.
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