This delightful fusion of cake and cheesecake creates a perfect balance between light vanilla cake, creamy cheese filling, and tart raspberries. This European-inspired dessert is elegant enough for special occasions yet simple enough for everyday indulgence.
Ingredients
For the Cake Base:
- 2 large eggs, room temperature
- 80g (⅓ cup) granulated sugar
- 1 pinch salt (¼ teaspoon)
- 1 teaspoon pure vanilla extract
- 100ml (⅓ cup + 1 tablespoon) sunflower oil
- 100ml (⅓ cup + 1 tablespoon) whole milk
- 200g (1⅔ cups) all-purpose flour
- 12g (1 tablespoon) baking powder
For the Cheese Filling:
- 150g (5.3 oz) fresh cheese (quark or farmer’s cheese)
- 20g (1½ tablespoons) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 200g (1½ cups) fresh raspberries
- Powdered sugar for dusting
Instructions
Preparing the Pan:
- Preheat oven to 180°C (350°F)
- Grease 9-inch square pan and line with parchment
- Leave parchment overhang for easy removal
Making the Cake Base:
- In large bowl, beat eggs, salt, sugar, and vanilla until pale (2-3 minutes)
- Stream in oil while whisking constantly
- Gradually add milk, continuing to whisk
- Sift together flour and baking powder
- Fold dry ingredients into wet mixture until just combined
Preparing the Filling:
- Beat fresh cheese until smooth
- Add sugar, egg, and vanilla
- Mix until well combined but not overmixed
Assembly and Baking:
- Pour cake batter into prepared pan
- Dollop cheese mixture over batter
- Swirl gently with knife for marbled effect
- Scatter fresh raspberries over top
- Bake 40 minutes or until set
- Cool completely before cutting
Time and Nutritional Information
Prep Time: 25 minutes
Baking Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12 squares
Per Square:
- Calories: 225
- Fat: 11g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 2g
- Sugar: 14g
Pro Tips and Tricks
- Use room temperature ingredients
- Don’t overmix after adding flour
- Test doneness with toothpick
- Pat raspberries dry before adding
- Cool completely before cutting
- Chill for cleaner cuts
Variations and Substitutions
- Swap raspberries for blackberries or blueberries
- Use ricotta instead of fresh cheese
- Add lemon zest to filling
- Try almond extract instead of vanilla
- Top with sliced almonds
- Drizzle with white chocolate
Common FAQs
Q: What type of fresh cheese works best?
A: Quark, farmer’s cheese, or well-drained cottage cheese.
Q: Can I use frozen raspberries?
A: Yes, but don’t thaw them first.
Q: Why did my filling sink?
A: The batter might have been too thin or overmixed.
Q: Can I make this ahead?
A: Yes, it keeps well for 2-3 days refrigerated.
Storage and Make-Ahead Tips
- Store covered in refrigerator up to 3 days
- Bring to room temperature before serving
- Can be frozen up to 2 months
- Thaw overnight in refrigerator
- Add powdered sugar just before serving
- Don’t stack when storing
This Fresh Raspberry Cheesecake Bar combines three beloved dessert elements – tender cake, creamy cheese filling, and fresh fruit – into one elegant treat. The contrast between the light vanilla cake, rich cheese layer, and tart raspberries creates a sophisticated dessert that’s perfect for any occasion, from casual coffee dates to elegant dinner parties.
