Raspberry Ripple Cheesecake Cake

Raspberry Ripple Cheesecake Cake - For this recipe you will need 3, 9 inch loose bottomed sandwich tins and some baking parchment. A food mixer will also make life easier.

Cakes and bakes
raspberry ripple cheescake cake
  • Preparation time 30 mins (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 12

Ingredients

For the Sponge

  • 350g Margerine
  • 300g Caster sugar
  • 350g Self raising flour
  • 7 Eggs
  • 4g Baking powder
  • 100g Frozen raspberries

 

For the Cheescake

  • 125g Greek style yoghurt
  • 375g Cream cheese
  • 1 Egg
  • 125g Honey
  • 100g Raspberry jam

Method

  1. Place the margarine and caster sugar in the bowl of your mixer and beat until smooth, light and fluffy. (up to 10 mins), add the eggs and a spoonful of flour, beat again until smooth.
  2. Add the flour and mix through gently until incorporated, divide equally between two sandwich tins.
  3. Cut half the raspberries in half and scatter over the top of the cake batter, gently mix through to give a marbled effect and then add the remaining raspberries scattering over the top of the batter.
  4. Place in the oven at 170 degrees C and bake for around 20 to 30 minutes or until risen and a skewer inserted in the middle come out clean.
  5. For the cheesecake filling.  Place all the ingredients in a bowl and whisk until smooth with a balloon whisk, pour into a parchment lined tin and place in the oven at 150c for around 40 minutes until set but with a slight wobble.
  6. Remove the cheesecake from the oven, leave to cool then refrigerate until firm and set.
  7. Remove the cakes from the tins, place both of the cakes on a board and spread over a thin layer of raspberry jam, one on the bottom, one on the top.
  8. Remove the cheesecake from the tin but keep it on the tin base.  Place one sponge jam side down on top of the cheesecake.
  9. Place the remaining sponge jam side down on the cheesecake having removed the tin base and baking parchment.
  10. Place on a board or plate, dust with icing sugar and serve.