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Raspberry Cream Cheese Cake Recipe

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This recipe for Raspberry Cream Cheese Cake, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karrie Brinkley
Added: Tuesday, February 6, 2007


1-1/4 c. all purpose flour
1-1/4tsp. baking powder
1tsp. finely shredded lemon or orange peel
1/4 tsp. baking soda
1/4tsp. salt
3/4 c. granulated sugar
3T. butter melted
1/4 c. egg product
1 tsp. vanilla
1/2 c. buttermilk
2 oz. reduced fat cream cheese, softened
1/4 c. granulated sugar
2 T. egg product
1 c. raspberries or thinly sliced apricots or nectarines

Lightly coat 9x1-1/2" round baking pan with cooking spray, set aside. In a medium bowl, stir together flour, powder, lemon peel, soda and salt, set aside.
In another medium bowl, beat 3/4c. sugar and butter with mixer until combined. Add 1/4c. egg product and vanilla. Beat on low-medium speed for 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating until combined. Pour into pan.
In a small bowl, beat cream cheese and 1/4c. sugar on medium-high until combined. Add the 2T egg product. Beat until combined. Arrange the raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake at 375 for 30-35minutes or until done
Add addtional fruit if desired and sprinkle with powder sugar.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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