Name: Cheesecake Streusel Raspberry Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 10 tablespoonsfrozen unsalted butter (grated(1 stick and 2 Tablespoons of butter)); 1 1/2 cupsflour; 1 cupsugar; 1/2 teaspoonbaking powder; 1/2 teaspoonbaking soda; pinch of salt; 1/2 cupsour cream; 1 teaspoonvanilla; 1 egg; 1/2 cupslivered almonds; 6 ouncesroom temperature cream cheese (2/3 of an 8 ounce 200 gram block); 1 egg; 1/4 cupsugar; 1 teaspoonvanilla; 2/3 cupsmixed berries; 2 tablespoonsraspberry jam (optional)

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I bake a lot, and this Cheesecake Streusel Raspberry Cake is one of those reliable recipes that feels special without demanding a whole afternoon. It lives somewhere between a coffee cake and a tart: a tender, lightly sweet cake base, a creamy cheesecake center, bright berries and jam, and a crunchy almond streusel on top. It’s straightforward to assemble — the steps fall into neat stages — and it holds up well for a party or a quiet weekend treat.

There are a few small tricks that make a big difference: cold grated butter beaten into the dry mix for tender crumbs, a restrained cheesecake dollop that stays soft without swallowing the cake, and squeezing just enough fruit and jam to brighten the middle without sogging the crust. I’ll walk you through the ingredients, the exact build, and the common mistakes so you can get this right the first time.

This post focuses on practical tips you can use while you bake and after — how to store it, what to swap in a pinch, and how to rescue common problems. If you like a mix of textures in your desserts and want something that slices cleanly for a crowd, this is worth making.

Ingredient Rundown

Ingredients

10 tablespoons frozen unsalted butter, grated (1 stick and 2 Tablespoons of butter) — Keeps the streusel and cake tender; grated frozen butter distributes quickly and creates small, flaky crumbs.
1 1/2 cups flour — The structural base for both cake and streusel; use plain/all-purpose flour.
1 cup sugar — Sweetens both cake and streusel; it’s split between the dry mix and the cheesecake layer in the directions.
1/2 teaspoon baking powder — Light lift for the cake crumb; blended into the main batter.
1/2 teaspoon baking soda — Works with the sour cream to help the cake rise and stay tender.
pinch of salt — Balances sweetness and enhances flavor.
1/2 cup sour cream — Adds moisture and tang; keeps the cake tender and slightly dense.
1 teaspoon vanilla — Flavor anchor for the cake batter.
1 egg — Binds the batter and gives structure.
1/2 cup slivered almonds — Folded into the reserved streusel for crunch and toasty almond flavor.
6 ounces room temperature cream cheese (2/3 of an 8 ounce 200 gram block) — The creamy heart of the cheesecake layer; room temperature ensures smooth blending.
1 egg — In the cheesecake mixture for richness and set.
1/4 cup sugar — Sweetens the cheesecake filling; combined with vanilla and cream cheese.
1 teaspoon vanilla — Adds warmth to the cheesecake filling.
2/3 cups mixed berries — Fresh or thawed frozen berries add brightness and a bit of tartness; they sit on top of the cheesecake layer.
2 tablespoons raspberry jam (optional) — Adds concentrated raspberry flavor and glossy spots; use sparingly so the middle doesn’t get soggy.

Build Cheesecake Streusel Raspberry Cake Step by Step

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a large bowl combine 1 1/2 cups flour and 1 cup sugar.
Add the 10 tablespoons grated frozen unsalted butter to the flour-sugar mixture. Use a fork, pastry cutter, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Scoop out 1/2 cup of this flour-sugar-butter mixture into a separate bowl. Add 1/2 cup slivered almonds to that bowl, stir to combine, and set aside (this is the streusel topping).
To the remaining flour-sugar-butter mixture in the large bowl add 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Stir to distribute the leavening and salt.
Add 1/2 cup sour cream, 1 teaspoon vanilla, and 1 egg to the bowl with the dry mixture. Mix until a cohesive cake batter forms and no large dry streaks remain.
Spread or press the cake batter evenly into the bottom of the prepared 9-inch springform pan, leaving about a 1-inch border of batter around the edge of the pan (do not spread batter all the way to the edge).
In a small bowl, whisk together 6 ounces room-temperature cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla until smooth.
Spoon the cheesecake mixture into the center of the batter in the pan, spreading it gently but keeping about a 1-inch border of batter visible around the edge.
Evenly distribute 2/3 cup mixed berries over the cheesecake layer. If using, dollop 2 tablespoons raspberry jam over the berries.
Sprinkle the reserved streusel-and-almond mixture evenly over the berries and cheesecake layer.
Bake in the preheated oven for about 50 minutes, until the top is golden and a toothpick inserted near the center comes out with only a few moist crumbs (the very center cheesecake may be slightly jiggly).
Remove the pan from the oven and let the cake cool in the pan on a wire rack. When cooled to room temperature, release the springform ring. Chill before serving if desired.

What Makes This Recipe Special

This cake works because of contrast: a tender, slightly dense cake base supports a silky cheesecake pocket that stays moist without overwhelming the crumb. The grated frozen butter creates a coarse, sandy streusel base when mixed; reserving a portion and mixing it with slivered almonds gives a toasty, nutty crunch that sits on top. Berries and a touch of jam add brightness and acidity so the cake never feels cloying.

The build — batter, cheesecake dollop, berries, streusel — is intentionally layered so each slice has all textures. The restrained border of exposed batter keeps the cheesecake from running into the pan edge and baking unevenly, which helps with cleaner slices. Finally, chilling the cake after it cools stabilizes the cheesecake layer for cleaner presentation.

Substitutions by Category

Dairy — For the sour cream, use plain yogurt (Greek or regular) for similar acidity and moisture. For the cream cheese, any full-fat brick-style cream cheese works best for texture.
Sweets & spreads — If you don’t have raspberry jam, a mild apricot or cherry jam will work as a small accent; use it sparingly so the center stays set.
Nuts — Slivered almonds are used for a delicate crunch; if you need a swap for allergies, omit the almonds and increase the reserved streusel a little, or use toasted seeds if seed allergies are not a concern.
Berries — Fresh mixed berries are ideal, but thawed frozen berries are acceptable; drain excess juice and pat slightly to avoid excess moisture in the center.
Butter — The recipe calls for frozen, grated butter to control texture. If you must, very cold cubed butter cut into the dry mix will work, but the grated method distributes more evenly.

Tools of the Trade

9-inch springform pan (recommended) — makes it easy to release the cake without damaging the streusel top.
Box grater — for quick grating of frozen butter.
Mixing bowls — at least one large bowl and one small bowl for the cheesecake mixture.
Fork, pastry cutter, or your fingertips — for cutting butter into the flour-sugar mixture.
Spatula and small spoon — for spreading batter and spooning cheesecake filling.
Wire rack — essential for cooling the pan evenly.
Toothpick or cake tester — to check doneness near the center without disturbing the cheesecake too much.

Missteps & Fixes

Center too wet or runny

If the very center is still quite liquid after the recommended bake time, that can mean the oven temperature is low or the cheesecake portion needs more time. Return the cake to the oven and bake in 5–10 minute increments until a toothpick near the cheesecake has only a few moist crumbs. An oven thermometer is worth having to confirm accurate temperature.

Top overbrowning

If the streusel browns too quickly, tent the pan loosely with foil for the remainder of the bake. That preserves the color while allowing the center to finish.

Soggy bottom

Excess fruit juice can make the bottom soggy. If using frozen berries, thaw and drain them first, and blot with paper toweling. Pressing the batter into a shallow rim around the pan (as directed) also creates a barrier; don’t spread batter all the way to the edge as the recipe specifies.

Cracked cheesecake layer

Temperature shock causes cracks. Mix the cheesecake until smooth but avoid overbeating. Let the cake cool gradually on a wire rack; rapid cooling can cause cracking. A slight jiggle in the very center is fine — it will set more in the fridge.

Fresh Seasonal Changes

Change the fruit with the season. Late spring and summer: use a mix of raspberries, blueberries and chopped strawberries for a colorful, juicy middle. Early fall: small diced stone fruit like peaches or plums adds a caramel note; pair with a spoon of apricot jam instead of raspberry. Winter: use thawed mixed frozen berries and skip the jam if they’re very sweet — or add a squeeze of lemon to lift flavors.

For a holiday version, add a teaspoon of orange zest to the cheesecake filling and use a mix of berries and pomegranate seeds for color and bite. Keep the assembly the same — the layered approach is forgiving and adapts to fruit swaps easily.

Recipe Notes & Chef’s Commentary

Work with chilled butter grated straight from the freezer; it’s easier to grate if the stick is very cold. The grated texture gives you little flakes that create a tender crumb; if you try to cut in room-temperature butter you’ll get denser chunks.

When pressing the batter into the pan, aim for an even layer but intentionally leave the 1-inch border so the cheesecake filling stays centered and the baked edges rise and brown a bit for contrast. The cheesecake dollop is not meant to fully encase the berries — that’s part of the texture balance.

If you like a sweeter, more jammy center, warm the raspberry jam slightly so it spreads easily and then dot sparingly over the berries. Too much jam will make the center loose; a little goes a long way.

Storing Tips & Timelines

Room temperature — You can leave the cake out for up to 2 hours if serving the same day, but refrigerate for longer storage.
Refrigerator — Store covered for up to 4 days. Chilling firms the cheesecake layer and makes slicing cleaner; bring slices to room temperature for 20–30 minutes before serving if you prefer a softer texture.
Freezing — You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the refrigerator to preserve texture.

Quick Questions

Can I use a different pan? — A 9-inch round springform is recommended. A regular 9-inch round pan can be used but lining and careful removal are necessary.
Do I have to chill before serving? — Chilling is optional but helps the cheesecake set and makes slicing neater.
Can I make this ahead? — Yes. Bake a day ahead and refrigerate; add any delicate garnishes the day you serve.
Can I use all frozen berries? — Yes, thaw and drain them first to reduce added liquid in the center.
Is the streusel important? — It’s a key texture element; the reserved streusel with almonds adds crunch and toasty flavor. You can increase the reserved portion if you prefer more topping.

Save & Share

If you make this Cheesecake Streusel Raspberry Cake, take a moment to note what you swapped and how it baked in your oven — tiny adjustments can make a big difference next time. It freezes well, feeds a crowd, and slices prettily for coffee or dessert. Share the recipe with someone who likes a mix of creamy and crunchy textures, and keep a copy saved where you keep your favorite tried-and-true bakes.

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