Ingredients :
- Filling:
- 16 oz Cream Cheese, softened
- 2/3 c Sugar
- 2 Egg whites
- 2 c Fresh Raspberries, washed
- Cake :
- 1 1/2 c AP Flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp salt
- 6 tbsp Butter, cold and cubed.
- 1/2 c Sugar
- 2 Egg yokes
- 1 Egg
- 3/4 c Sour Cream
- 1/2 c AP Flour
Method :
- Filling: mix cream cheese, sugar & egg white untill glossy. Set aside
- Prepare an 8" spring form pan and line the bottom with parchment paper. Spread cake mix evenly in prepared pan. Add cream cheese mixture over the top and spread out evenly. Place your raspberries on top and push into the cream cheese mixture slightly.
- Bake at 350°F for 20-25 minutes or until toothpick come out clean.
- Combine your cold butter, flour & sugar until you have a crumble texture. Add to the top of cake.
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