It’s another cheesecake cake!! Let’s celebrate! Readers have been writing in and asking me to create another one. With the holidays approaching, I thought I’d take the opportunity to create something special and pretty to use for your holiday gathering. My favorite dessert ever is cheesecake. It’s great to make cheesecake for guests since everyone seems to always enjoy it, but why not add some cake to it too? Adding raspberries (our all-time favorite berry in the RecipeGirl household) makes my favorite dessert even better! This cake is made up of two tender layers of white cake with raspberry cheesecake sandwiched in the middle. The whole cake is covered with a delicious cream cheese frosting, and it’s garnished with fresh raspberries.
Beautiful, fresh, sweet Driscoll’s Raspberries are my berry of choice. They always look so red and fancy and flawless- perfect for using in desserts where you want things to look pretty and festive.
This dessert begins with making a raspberry cheesecake (with fresh raspberries mixed in, of course!)
And then you also need two layers of white cake. You want the layers to be as flat as possible, which you can achieve by using Bake Even Strips. I love this product- it works perfectly for turning out flat (not mounded) cake layers every time!
Here’s the scoop on the process of putting together your Raspberry Cheesecake Cake
Place one layer of cake on your cake platter, sliding pieces of parchment or wax paper under the sides (to make frosting the cake less messy).
Spread a light layer of frosting on top of the first layer of cake.
Place the frozen cheesecake on next.
Spread a light layer of frosting on top of the frozen cheesecake.
Place the 2nd layer of cake on next
Spread a light layer of frosting over the whole cake. At this point, you’ll put it in the refrigerator to set the “crumb coat” of frosting. Then you can take it out and cover the cake with another layer of frosting to finish.