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Raspberry Swirl Cheesecake Shortcake

Raspberry Swirl Cheesecake Shortcake. A very special celebration cake featuring a raspberry swirl cheesecake atop a butter scratch cake, all covered in luscious vanilla whipped cream.

Raspberry Swirl Cheesecake Shortcake photo of a single slice on a white plate

Raspberry Swirl Cheesecake Shortcake

We were celebrating the birthday of a friend recently and I wanted to include two favourite things in an idea for a new cake recipe. Those, of course are raspberries and cheesecake.

Raspberry Swirl Cheesecake Shortcake photo of the cheesecake ready for the oven.

Raspberry Swirl Cheesecake Shortcake

I’ve made cakes with a cheesecake filling before but this time I wanted to keep it a little simpler and a bit smaller! I decided on a shortcake version of the same idea with an uncomplicated finish of vanilla whipped cream.

Red frozen raspberries background closeup photo

Frozen Raspberries make this recipe more economical without sacrificing flavour.

Raspberries Depositphotos stock image

Fresh or frozen raspberries can be used in this recipe or just use fresh for garnish and when serving.

The result was very delicious indeed and a big hit at the birthday celebration.

Raspberry Swirl Cheesecake Shortcake photo with title text for Pinterest

Want even more cheesecake ideas? Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.

Rock Recipes Top Ten Cheesecakes

Rock Recipes Top Ten Cheesecakes

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Raspberry Swirl Cheesecake Shortcake photo of a single slice on a white plate
Yield: 24 servings

Raspberry Swirl Cheesecake Shortcake

Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes

Raspberry Swirl Cheesecake Shortcake. A very special celebration cake featuring a raspberry swirl cheesecake atop a butter scratch cake, all covered in luscious vanilla whipped cream.

Ingredients

For the Vanilla Cake Base

  • 2 1/2 cups cake flour
  • 3 tsp baking powder
  • 3 eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 2 tbsp lemon juice

For the Raspberry Swirl Cheesecake Layer

  • 1 cup raspberries
  • 1/4 cup sugar
  • 4 tbsp water
  • 1 rounded tablespoon corn starch
  • 2-3 tbsp water
  • 1 ½ pounds cream cheese
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • ½ cup whipping cream
  • ½ cup raspberry puree, I press raspberries through a sieve to remove the seeds

For the Vanilla Whipped Cream

  • 2 cups whipping cream
  • 6 tbsp icing sugar, powdered sugar
  • 2 tsp vanilla extract

Instructions

To prepare the Vanilla Cake Base

  1. Sift together the cake flour and baking powder and set aside.
  2. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
  3. Mix together the melted butter and vegetable oil in a measuring cup with a spout.
  4. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
  5. Mix together the whipping cream, milk and lemon juice.
  6. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
  7. Fold in the dry ingredients by hand with a rubber spatula until smooth.
  8. Pour into a greased 10 inch spring form pan that has the bottom lined with parchment paper.
  9. Bake at 325 degrees F for 30 – 40 minutes or until a wooden toothpick inserted in the center comes out clean. Rest the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

To prepare the Raspberry Swirl Cheesecake Layer

  1. First prepare the raspberry compote that gets swirled through the cheesecake. Bring the raspberries, sugar and 4 tbsp water to a gentle boil and then thicken with a slurry made by mixing together the cornstarch and 2-3 tbsp water.
  2. Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool.
  3. Beat together the cream cheese, 1 cup sugar and vanilla extract until smooth
  4. Add the eggs one at a time.Beat well after each added egg.
  5. Blend in the 1/2 cup whipping cream.
  6. Stir in the raspberry puree.
  7. Pour into a 10 inch ungreased spring form pan that has the bottom lined with parchment paper.
  8. Drop tablespoonfuls of the raspberry compote, evenly spaced apart, onto the cheesecake batter. Using the handle of a wooden spoon, swirl the raspberry compote through the cheesecake batter. Bake for 60-70 minutes at 300 degrees F until the center sets. Cool to room temperature and then for a couple of hours in the fridge until completely cool, leaving it in the spring form pan while it cools.

To construct the cake

  1. Place the cooled vanilla cake on top of the cheesecake in the spring form pan.
  2. Invert the cake and cheesecake layers onto the serving plate, remove the springform pan and peel off the parchment paper, which is now on top of the cake.
  3. Frost the entire cake with Vanilla Whipped Cream and garnish with additional raspberries before serving.

To prepare the Vanilla Whipped Cream

  1. Simply add the 2 cups whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer and beat together until firm peaks form.

Notes

This is a large celebration cake, practically 2 desserts in one, to be honest. That's why the serving count is higher than normal as it is intended to serve a larger number of people. With a little luck there may be after celebration leftovers...but don't count on it. 🙂

Nutrition Information

Yield

24

Serving Size

24 servings

Amount Per Serving Calories 387Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 114mgSodium 195mgCarbohydrates 43gFiber 1gSugar 30gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jen

Thursday 14th of May 2020

Could you use strawberries instead of raspberries?

Catherine

Friday 8th of June 2012

Hi Barry: At what temp do you cook the vanilla cake base? I'm assuming 350, but just wanted to make sure. Thanks!

Barry C. Parsons

Friday 8th of June 2012

350 should be fine. I often bake cakes at 325 though, I think my oven is a little hot. Important not to over bake this cake, watch it carefully.

Beth

Wednesday 16th of May 2012

Ce gâteau et tout simplement divin, bravo

Louise Stewart

Wednesday 16th of May 2012

How do you get your icing to go on so smoothly & what type of decorating tools do you use?Thanks,Louise

Barry C. Parsons

Sunday 8th of July 2012

I just use a regular cake decorating spatula from Wilton and a lazy-susan to turn it as I frost it.

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