Raspberry Cheesecake Sheet Cake

[maybetoday]

Raspberry Cheesecake Sheetcake





Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12


Ingredients


FIRST PART

1/3 cup (100g) brown sugar

1/3 cup (79g) strong coffee

1/2 cup (64g) dark cocoa

1 tablespoon butter

1 teaspoon vanilla


SECOND PART

1 1/2 cups (192g) all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 cup (1 stick or 113g) salted butter, warm but not melted

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed brown sugar

2 large eggs, room temperature

1/2 cup (118g) cold coffee

1 teaspoon vanilla


CHEESECAKE

4 ounces cream cheese

1/3 cups sour cream

1 large egg

1/8 cup granulated sugar

1 tablespoon flour

1 teaspoon vanilla


RASPBERRY

1 pint (6 ounces) raspberries, mashed

1/4 cup raspberry jam


Instructions

CHOCOLATE CAKE

FIRST PART

Preheat oven to 350°F.



Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.


SECOND PART

In a medium bowl, sift flour, baking soda, and baking powder together.


Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)


Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.


Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.


CHEESECAKE


In a medium bowl, whip cream cheese, sour cream, and egg until creamy.


Add in the sugar, flour, and vanilla and stir to combine, set aside.


RASPBERRY


In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)



On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.


Glide a knife a few times through the layers to create a swirl effect.


Bake in the preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).

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