Rich raspberry cheese-filling over a fluffy, gently soaked chocolate spongy base, topped with fresh raspberries. A very tasty dessert that bursts into flavors in your mouth.
If you like cakes with raspberries, check out also the White Chocolate Raspberry Cake and the Chocolate Raspberry Cheesecake.
What makes this recipe special
- It is a cheesecake with a chocolate cake bottom! I believe a well-made cheesecake can satisfy even the pickiest dessert lover.
- This cheesecake doesn't have a crust. While the usual crispy base is nice, I was craving a softer variation. So I created a half no-bake raspberry cheesecake cake and made the bottom out of a sponge cake. A pillowy textured chocolate base.
- The third element of this cake is the raspberry flavor. Who doesn't love this fruit?
What ingredients you need
- The cake bottom is a simple chocolate sponge cake for which you'll need cocoa, sugar, baking powder and eggs.
- To make the syrup you'll need raspberries, water and sugar.
- To make the filling you'll need cream cheese (Philadelphia or similar), fresh raspberries, powdered sugar, heavy whipping cream, gelatin and water.
- For the glaze you'll need raspberries (fresh or frozen), cornstarch and sugar.
- To decorate you'll need fresh raspberries and powdered sugar.
The complete list of ingredients with their quantities is below the post, in the recipe card.
Preparing the base
- The sponge layer of this cheesecake is the only thing you'll bake. To prepare it, first whisk the egg whites and yolks separately. Add the dry ingredients into the yolks mixture, and finish with the whites.
- Cook at 350º F/ 180º C until a skewer comes out clean.
- Once baked, remove from the oven and set aside to cool completely before assembling.
Preparing the syrup and the filling
- As the filling contains gelatin, we need to brush the base with simple syrup to soften it. You can skip this step but I highly recommend it for the overall success of the dessert.
- Start preparing the filling and the syrup only when you base is completely cool!
- Assemble the cake using a baking ring or a spring form pan. Soften the cooled cake bottom with the hot syrup and pour over the filling.
- Make sure the cheesecake is firm enough before decorating and serving.
Serving
Cool down the raspberry topping before pouring it over the cheesecake as it might soften the filling. Arrange fresh raspberries on top and dust some icing sugar, if using. Ready to serve!
Storing
The raspberry cheesecake will keep fresh for 3-4 days, covered, in the fridge. It's not a freezer-friendly recipe as it contains gelatin.
I warn you that this half cake half cheesecake tastes so good, that you might eat it in the blink of an eye!
📝 Recipe
Raspberry Cheesecake Cake
Ingredients
For the cocoa sponge cake:
- 2 eggs
- ½ cup/ 90 g sugar
- ½ cup/ 60 g self-raising flour
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
For the syrup:
- 5-6 raspberries
- ½ cup/ 100 ml water
- 1 tbs sugar
For the Cheesecake:
- 1 cup/ 110 g powdered sugar
- 14 oz/ 400 g cream cheese
- ⅞ cup/ 200 ml whipping cream, cold
- 2⅓ tsp/ 7 g gelatine
- ½ cup/ 100 ml water
- ⅓ cup/ 50 g raspberries
For the glaze:
- 1 cup/ 120 g raspberries, + more for decoration
- 2 tbs sugar
- 1 teaspoon cornstarch
- 2 tbsp/ 30 ml water
Instructions
Cake:
- Preheat oven to 180 degrees C (350 degrees F). Line a 17-19 cm (7 inch) spring form pan with a circle of baking paper. Grease well inside the pan.
- In a bowl combine flour, salt and cocoa powder and set aside.
- In a large bowl beat egg yolks, sugar and vanilla with the mixer at a high speed, until thick and creamy. Wash and dry the beaters of the mixer.
- In another bowl beat the egg whites for about 5 minutes at a high speed, until stiff.
- Using a rubber spatula gradually add the dry ingredients into the yolk mixture. Carefully fold in also the egg whites.
- Pour the batter into the greased cake pan and bake for 40-45 minutes or until a wooden skewer inserted in the center comes out clean. Let the cake stay for few minutes in the pan before transferring it to a wire rack to cool until room temperature.
Syrup:
- The syrup must be hot when used so it should be prepared right before assembling the cake.
- In a small saucepan over medium heat combine raspberries, water and sugar. Smash the raspberries with the spoon and whisk until the mixture starts simmering. Lower the heat and let simmer for 2-3 minutes, whisking from time to time.
- Remove the pan from the heat and press the mixture through a fine sieve. Discard the seeds.
Cheesecake:
- In a large bowl beat the cold whipping cream until very thick (about 3-5 minutes).
- In another bowl beat together cream cheese and powdered sugar until combined. Using a rubber spatula gently fold the whipped cream into the cream cheese.
- Sprinkle the gelatine over ⅓ of the water and let stay 5 minutes.
- In a heatproof bowl over a pan with gently simmering water combine the bloomed gelatine with the rest of the water. Whisk continuously until the gelatine is completely dissolved.
- With the rubber spatula carefully fold the gelatine into the cheesecake filling. Mix gently until the mixture becomes homogeneous.
- Fold into the cheesecake filling also ⅓ cup/ 50 g fresh raspberries (washed and dried).
Glaze:
- In a small cup combine cornstarch and water. Stir until the cornstarch is completely dissolved.
- In a small saucepan over medium heat combine 1 cup/ 120 g raspberries with 2 tbs sugar. Whisk continuously until the mixture starts bubbling.
- Add the cornstarch and stir until the mixture thickens. Remove from the heat and let cool until room temperature.
Assembling the cake:
- Place the sponge layer on a serving plate or a cake stand and put a cake ring around it.
- Spoon the hot/ warm syrup on top.
- Pour the cheesecake filling. Use a spatula to smooth out the top.
- Cover with cling film and transfer to the fridge for 4-6 hours.
- Remove the cake ring (carefully run a knife around the edges before opening the ring)
- Spoon the cool glaze on top of the cheesecake. Decorate with fresh raspberries. Optionally sprinkle with powdered sugar.
Notes
For this recipe you need a tall cake ring as most probably the cake will become higher than the spring form pan. If you don't have a cake ring, you can try to assemble the cake the other way around: with the filling on the bottom and the sponge cake on the top, and then invert it. To do so:
- Line the spring form pan with a circle of baking paper
- Pour the cheesecake filling into the pan.
- Chill for 4-6 hours covered with cling film.
- Remove the cling film. Run the knife around the edges of the cheesecake but don't remove it yet from the pan.
- Place the soaked sponge cake on top of the cheesecake. The soaked side must be facing the cheesecake.
- Place a serving plate on top of the sponge cake. Holding the bottom of the serving plate with your right hand and holding the springform pan with your left hand, fast but carefully invert them, so that the bottom of the springform pan goes on top and the serving plate lies on the bottom.
- Very carefully open the springform pan and remove it from the cheesecake. Remove also the sheet of parchment paper.
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