Raspberry Cheesecake Sheet Cake

In Cake, Dessert 152 views

This Raspberry Cheesecake Sheet Cake will take your sheet cake game to an unheard of level. Delightfully damp sheet cake joined with smooth raspberry cheesecake. You will not need a standard sheet cake once more! On the off chance that you resemble me and you LOVE sheet cake, try to look at my best ever chocolate cake and my texas turtle sheet cake plans!

Cheesecakes are one of my #1 cakes to make and serve. I simply love the smooth surface and of a decent cheesecake. At the point when I head to my kitchen, most days I attempt to try by fusing things that I love into various dishes. I began pondering matching a rich and fruity cheesecake with one of my other most loved sweets, custom made soggy and fudgy chocolate sheet cake. To the kitchen I went, and the outcomes were similarly as I anticipated.

Start by snatching two medium size bowls. In the primary bowl whip together the cream cheddar and the harsh cream and the egg until the blend is velvety and smooth. Include the sugar, flour, and vanilla and mix to join everything together. Put this bowl in a safe spot while you move to the subsequent bowl. In this bowl, consolidate the raspberry jam and the newly squashed raspberries. Presently, head back to your sheet cake hitter and add dabs of both on top. You will need to substitute to and fro between the raspberry combination and the cream cheddar blend. This will guarantee that your flavors are equally conveyed. Skim a blade through the entirety of the layers a couple of times to make a whirled impact. Presently, whenever that is done, you can pop that in the broiler for around 20 minutes. You will realize that it is done when the middle doesn’t “wiggle” when you shake the skillet. You can likewise utilize the toothpick technique. To do this, embed a toothpick into the middle, in the event that it confesses all, it is finished. On the off chance that it comes out with scraps, leave it in the broiler for a couple of more minutes.

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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

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CHOCOLATE CAKE
FIRST PART

  1. Preheat oven to 350°F.
  2. 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

  1. In a medium bowl, sift flour, baking soda, and baking powder together.
  2. 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)
  3. Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
  4. 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.
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CHEESECAKE

  1. In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
  2. Add in the sugar, flour, and vanilla and stir to combine, set aside.

RASPBERRY

  1. In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)
  2. On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
  3. Glide a knife a few times through the layers to create a swirl effect.
  4. 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).
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