Prepare to elevate your dessert game with our Chocolate Raspberry Cheesecake Crumb Cake – a decadent creation that marries the richness of chocolate, the tartness of raspberries, and the creamy delight of cheesecake. This indulgent treat is a symphony of flavors and textures that will leave your taste buds singing with joy. Follow our step-by-step guide to create this heavenly fusion of sweet and tangy goodness.
Ingredients: For Crust and Crumb Topping:
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/3 cup light brown sugar
- ½ cup sugar
- ¾ cup unsalted butter, cold and cut into small cubes
- 2 eggs
- 2 teaspoons vanilla
For Cheesecake Filling:
- 16 oz. cream cheese, softened
- ½ cup sugar
- 2 tablespoons cornstarch
- 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:
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then spray the bottom and sides of the pan with nonstick cooking spray. Set aside.
- In a large bowl, stir together flour, cocoa powder, baking powder, salt, brown sugar, and sugar.
- Add cold, cubed butter to the dry ingredients and work it with your hands or press with a fork until it becomes grainy.
- Add eggs and vanilla to the mixture and mix to combine. The texture should be crumbly, and if it’s too sandy, squeeze it with your fingers to form pea-sized crumbs.
- Press about 2/3 of the mixture into the bottom and sides (about 1 ½ inches in height) of the prepared pan. Place the pan and the remaining crumbs in the fridge.
- For the filling, mix together softened cream cheese, vanilla, sugar, and cornstarch until well combined. Add beaten eggs and mix just until combined; do not overmix.
- Pour half of the cheesecake mixture onto the chilled crust, then scatter about 2/3 cup of raspberries over the filling. Spread the remaining cheesecake mixture over the raspberries.
- Top the cheesecake with additional raspberries and the remaining crumb mixture.
- Bake at 350°F until golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes, ensuring the center has set.
- To make the glaze, stir together powdered sugar and milk or cream. Adjust the consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick.
Conclusion: Get ready to indulge in a slice of pure bliss with our Chocolate Raspberry Cheesecake Crumb Cake. This delightful fusion of flavors and textures is a testament to the artistry of dessert-making. Share this heavenly treat with friends and family, or savor it as a solo indulgence. The combination of rich chocolate, luscious raspberries, and creamy cheesecake is sure to make this crumb cake a favorite on your dessert menu. Treat yourself to the joy of creating and savoring this delectable masterpiece!