Raspberry Cheesecake Cake

Name: Raspberry Cheesecake Cake
Yield: 8 servings
Ingredients: 3 pcs Egg; 200 g Sugar; 80 g Milk, unspecified; 40 g Sunflower oil; 160 g Wheat flour; 5 g Baking powder; 100 g Cottage cheese; 50 g heavy cream 33%; 60 g Chocolate, white; 1 pcs Small egg; 1 tsp Vanilla paste or vanilla sugar; 300 g Raspberry; 90 g Sugar; 6 g NH pectin; 80 g Water; 50 g Sugar; 500 g Cottage cheese; 150 g heavy cream 33%; 100 g Sugars, powdered; 100 g butter; 300 g Cottage cheese; 50 g Sugars, powdered

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A stunning homemade cake with sponge layers, a creamy cheesecake filling, and bright raspberry jam throughout. Perfect for a special tea party.

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Method

Combine water and sugar for the syrup, bring to a boil, then let it cool completely.

Prepare all your ingredients for the sponge, cheesecake filling, raspberry jam, and creams.

Make sure your cheese and butter are at room temperature, beat the butter with powdered sugar for 5 minutes, then add the cream cheese and beat until everything comes together.

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Raspberry Cheesecake Cake

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