Ingredients:<\/p>\n
For the filling:<\/p>\n
\u2022 1\/4 cup sugar<\/p>\n
\u2022 8 oz. cream cheese-softened<\/p>\n
\u2022 1 egg white<\/p>\n
\u2022 1 cup raspberries-washed and well drained<\/p>\n
For the cake:<\/p>\n
\u2022 1 and 1\/2 cups all-purpose flour<\/p>\n
\u2022 1\/2 teaspoon baking powder<\/p>\n
\u2022 1\/2 teaspoon baking soda<\/p>\n
\u2022 1\/4 teaspoon salt<\/p>\n
\u2022 5.5 Tablespoons unsalted butter- softened<\/p>\n
\u2022 1\/2 cup sugar<\/p>\n
\u2022 1 egg + 1 egg yolk<\/p>\n
\u2022 3\/4 cup sour cream<\/p>\n
\u2022 1 teaspoon vanilla extract<\/p>\n
For the streusel topping:<\/p>\n
\u2022 1\/3 cup sugar<\/p>\n
\u2022 1\/2 cup flour<\/p>\n
\u2022 3 tablespoons butter-chilled and cubed<\/p>\n
Instructions:<\/p>\n
\u2022 Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.<\/p>\n
\u2022 To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.<\/p>\n
\u2022 To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.<\/p>\n
\u2022 With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.<\/p>\n
\u2022 To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)<\/p>\n
\u2022 Sprinkle the streusel on top of raspberries.<\/p>\n
\u2022 Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.<\/p>\n
\u2022 Store in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"
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