Raspberry Cheesecake Cake for Two
An epic cheesecake with raspberry sauce! Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection.
Servings 2 cheesecakes
- 1/4 cup butter soft
- 1/3 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup flour
- 3/4 tsp baking powder
- pinch salt
- 1/4 cup buttermilk
- 1x 8oz cream cheese room temp
- 2 tbsp icing sugar
- 3 tbsp icing sugar
- 3/4 cups whipping cream
- 3/4 tsp vanilla
- 1- 6 oz pack fresh raspberries save 6 for garnish
- 2 tbsp white sugar
- 1/2 tsp lemon zest
Bake Cake Base
Heat oven to 350°. Grease and flour a loaf pan. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a separate bowl combine the flour, baking powder and salt. Add half to the butter mixture and mix until just incorporated. Add half the buttermilk, then the second half of the flour mixture, ending with the buttermilk, mixing just until incorporated after each addition.
Bake for 15-18 minutes or until a toothpick comes out clean. Cool for ten minutes, flip cake out of loaf pan onto a cooling rack and cool another 30 minutes.
Cut the top off of the cake so that it is a level rectangle and using the 3" cookie cutter, cut two 3" rounds from the cake. Spray a 4x11" square of parchment paper with cooking spray and wrap around the 3" round cake and tape closed to form a parchment wall.
In the bowl of a stand mixer and using the whisk attachment, whip cream into soft peaks. Add vanilla and 2 tbsp icing sugar then whip into firm peaks, scrape out into bowl and set aside. Whip cream cheese until completely smooth, add 3 tbsp icing sugar and whip until light and fluffy. Fold in half of the whipped cream, refrigerate the leftover half. Divide the cheesecake between the two cakes. Refrigerate to set for at least 1 hour.