Raspberry Swirl Cheesecake Shortcake

We were celebrating the birthday of a friend recently and I wanted to include two favorite things in an idea for a new cake recipe; raspberries and cheesecake. I've made cakes with a cheesecake filling before but this time I wanted to keep it a little simpler and decided on a shortcake version of the same idea with an uncomplicated finish of vanilla whipped cream. The result was very delicious indeed and a big hit at the birthday celebration.

Vanilla Cake Base

Sift together and set aside:

2 1/2 cups cake flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

3 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp lemon juice

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula until smooth.

Pour into a 10 inch pan and bake 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.

Raspberry Swirl Cheesecake Layer

1 cup raspberries
1/4 cup sugar
4 tbsp water

Bring to a gentle boil and thicken with a slurry made by mixing together

1 rounded tablespoon corn starch
2-3 tbsp water

Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool.

Beat together until smooth:

1 ½ pounds cream cheese
1 cup sugar
2 tsp vanilla extract

Add, one at a time:

3 eggs

Beat well after each added egg. Blend in

½ cup whipping cream

Stir in

½ cup raspberry puree (I press raspberries through a sieve to remove the seeds)

Pour into a 10 inch ungreased springform pan that has the bottom lined with parchment paper.

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 50 to 60 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 springform pan while it cools.

To construct the cake, place the cooled vanilla cake on top of the cheesecake in the springform pan. 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. Frost the entire cake with Vanilla Whipped Cream and garnish with additional raspberries before serving.

Vanilla Whipped Cream

2 cups whipping cream
6 tbsp icing sugar (powdered sugar)
2tsp vanilla extract

Beat together until firm peaks form.