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
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
- 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.
- Add the flour and mix through gently until incorporated, divide equally between two sandwich tins.
- 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.
- 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.
- 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.
- Remove the cheesecake from the oven, leave to cool then refrigerate until firm and set.
- 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.
- Remove the cheesecake from the tin but keep it on the tin base. Place one sponge jam side down on top of the cheesecake.
- Place the remaining sponge jam side down on the cheesecake having removed the tin base and baking parchment.
- Place on a board or plate, dust with icing sugar and serve.