Cream Cheese & Raspberry Swirl Cake
Cream Cheesecake swirled with freshly made raspberry sauce, ideal dessert for any dinner parties or picnics.
Ingredients
For the cake batter:
- 1 ¾ cup plain flour
- ¾ cup 170 gms unsalted butter at room temperature
- 100 grams cream cheese or 8 cheese triangles
- ¾ cup sugar
- 1 ½ tsp baking powder
- 3 eggs
- ½ cup milk
- ¼ tsp salt
- 1 tbsp grated lemon rind
- 1 tbsp lemon juice
For the raspberry sauce:
- 170 grams raspberry
- 2 tbsp sugar
Instructions
To prepare the raspberry sauce:
- Combine raspberries and sugar and cook over medium-low heat for about 2-3 minutes. Slightly mash few berries with the spoon while it is cooking. Remove from heat, cool and set aside.
To prepare the cake batter:
- Grease an 8 by 8-inch baking dish with butter. Preheat oven to 180 degree C.
- Sift plain flour, baking powder and salt in a separate bowl.
- Beat butter, cream cheese and sugar for 2 minutes with a cake beater till it looks light and fluffy.
- Add in eggs one at a time, along with lemon rind and lemon juice and beat until well combined.
- Add flour and milk and mix well with help of a ladle to get a smooth batter.
- Pour half of the batter into the baking dish and top it with half of the raspberry sauce. With help of a knife or toothpick, swirl the sauce over the batter.
- Repeat the previous step with the remaining half of the batter and raspberry sauce.
- Bake for 35 minutes or until the cake is fully done. You can check the cake by inserting a knife into the center of the cake if it comes out clean – it is fully baked. If it comes out with a little batter, then bake for another 5 or 10 minutes and check again.
- Let the cake cool down completely before removing from the baking dish.
- Cut into pieces and serve.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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