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raspberry cheesecake sheetcake
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5 from 1 vote

Raspberry Cheesecake Sheetcake

This Raspberry Cheesecake Sheet Cake is going to take your sheet cake game to a whole new level.  Deliciously moist sheet cake combined with velvety raspberry cheesecake.  
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Raspberry Cheesecake Sheet Cake
Servings: 12
Author: Amanda Rettke

Ingredients

FIRST PART

  • 1/3  cup  (100g) brown sugar
  • 1/3  cup  (79g) strong coffee
  • 1/2  cup  (64g) dark cocoa
  • tablespoon  butter
  • teaspoon  vanilla

SECOND PART

  • 1 1/2  cups  (192g) all-purpose flour
  • 1/2  teaspoon  baking powder
  • teaspoon  baking soda
  • 1/2  cup  (1 stick or 113g) salted butter,  warm but not melted
  • 1/2  cup  (100g) granulated sugar
  • 1/2  cup  (100g) packed brown sugar
  • large eggs,  room temperature
  • 1/2  cup  (118g) cold coffee
  • teaspoon  vanilla

CHEESECAKE

  • 4 ounces cream cheese
  • 1/3 cups sour cream
  • 1 large egg
  • 1/8 cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla

RASPBERRY

  • 1 pint (6 ounces) raspberries, mashed
  • 1/4 cup raspberry jam

Instructions

CHOCOLATE CAKE

    FIRST PART

    • Preheat oven to 350°F.
    • Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.

    SECOND PART

    • In a medium bowl, sift flour, baking soda, and baking powder together.
    • Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)
    • Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
    • Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.

    CHEESECAKE

    • In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
    • Add in the sugar, flour, and vanilla and stir to combine, set aside.

    RASPBERRY

    • In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)
    • On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
    • Glide a knife a few times through the layers to create a swirl effect.
    • Bake in the preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).

    Video

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