Raspberry Cheesecake Sheet Cake
Now, once that is done, you can pop that in the oven for about 20 minutes. You will know that it is done when the center doesn’t “jiggle” when you shake the pan. You can also use the toothpick method. To do this, insert a toothpick into the center, if it comes out clean, it is done. If it comes out with crumbs, leave it in the oven for a few more minutes
Raspberry Cheesecake Sheetcake
PREP TIME20MINUTES MINS
COOK TIME20MINUTES MINS
TOTAL TIME40MINUTES MINS
This Raspberry Cheesecake Sheet Cake is going to take your sheet cake game to a whole new level. Deliciously moist sheet cake combined with velvety raspberry cheesecake.
Ingredients
FIRST PART
▢1/3 cup (100g) brown sugar▢1/3 cup (79g) strong coffee▢1/2 cup (64g) dark cocoa▢1 tablespoon butter▢1 teaspoon vanilla
SECOND PART
▢1 1/2 cups (192g) all-purpose flour▢1/2 teaspoon baking powder▢1 teaspoon baking soda▢1/2 cup (1 stick or 113g) salted butter, warm but not melted▢1/2 cup (100g) granulated sugar▢1/2 cup (100g) packed brown sugar▢2 large eggs, room temperature▢1/2 cup (118g) cold coffee▢1 teaspoon vanilla
CHEESECAKE
▢4 ounces cream cheese▢1/3 cups sour cream▢1 large egg▢1/8 cup granulated sugar▢1 tablespoon flour▢1 teaspoon vanilla
RASPBERRY
▢1 pint (6 ounces) raspberries, mashed▢1/4 cup raspberry jam
Instructions
FIRST PART
Preheat oven to 350°F.
Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.
SECOND PART
In a medium bowl, sift flour, baking soda, and baking powder together.
Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)
Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.
CHEESECAKE
In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
Add in the sugar, flour, and vanilla and stir to combine, set aside.
RASPBERRY
In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)
On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
Glide a knife a few times through the layers to create a swirl effect.
Bake in the preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).
