Chocolate Raspberry Cheesecake Crumb Cake
is delicious dessert for chocolate lovers.
Ingredients
For Crust and Crumb Topping:
·
3 cups all-purpose flour
·
1/3 cup cocoa powder
·
2 teaspoon baking powder
·
¼ teaspoon salt
·
1/3 cup Light brown sugar
·
½ cup sugar
·
¾ cup unsalted butter- cold and
cut in small cubes
·
2 eggs
·
2 teaspoons vanilla
For Cheesecake Filling:
·
16 oz. cream cheese-softened
·
½ cup sugar
·
2 Tablespoons corn starch
·
2 eggs-slightly beaten
·
1 teaspoon vanilla
·
1 and 2/3 cups raspberries
Glaze:
·
½ cup powdered sugar
·
2-3 teaspoons milk or cream
Instructions
1.
Preheat the oven to 350 F. Line
the bottom of 9 inches springform pan with parchment paper, then spray bottom
and sides of the pan with nonstick cooking spray, set aside.
2.
In a large bowl stir together
flour, cocoa powder, baking powder, salt, brown sugar and sugar.
3.
Add butter in dry ingredients
mixture and work it with hands or press with a fork (you can use the mixer if
you prefer). Work it until it’s grainy.
4.
Add eggs and vanilla and mix to
combine. The mixture should be crumbly. If it’s to sandy squeeze it with your
fingers to make pea size crumbs.
5.
Press about 2/3 of the mixture in
the bottom and side (about 1 ½ inch height) of the pan. Place the pan and
remaining crumbs in the fridge.
6.
To make the filling mix together
cream cheese, vanilla, sugar and corn starch to combine. Add eggs and mix just
to combine, do not overdo it.
7.
Pour half of the cheesecake
mixture in chilled crust, scattered about 2/3 cup of raspberries over the
filling. Spread remaining cheesecake mixture. Top with raspberries and
remaining crumbs.
8.
Bake at 350 F until golden brown
and toothpick inserted in the center comes out clean, about 50-60 minutes,
until the center has set.
9.
To make the glaze stir together
powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s
too thick add more milk. Drizzle over cooled cake
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