Instructions:
Raspberry Cheesecake:
1️⃣ Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in a double layer of aluminum foil to prevent water from seeping in.
2️⃣ Beat cream cheese for 2 minutes, then add sugar and flour and mix until smooth.
3️⃣ Mix in vanilla, followed by the eggs, raspberry jam, sour cream, and heavy cream. Add red food coloring if desired.
4️⃣ Fold in the raspberries and pour the batter into the prepared pan.
5️⃣ Place the pan into a roasting pan and pour boiling water halfway up the sides for a water bath. Bake for 45-55 minutes until the center is set.
6️⃣ Cool the cheesecake to room temperature, then refrigerate for a few hours or overnight.
Berry Cake Layers:
7️⃣ Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper.
8️⃣ In a large bowl, prepare the cake mix according to the package instructions.
9️⃣ Toss the berries in flour to coat, then gently fold them into the batter.
🔟 Divide the batter between the two pans and bake for 28-35 minutes, or until a toothpick comes out clean. Cool completely before assembly.
Lemon Cream Cheese Frosting:
1️⃣ Beat butter and cream cheese until smooth and lump-free.
2️⃣ Add vanilla, salt, and lemon zest. Gradually add powdered sugar until you reach the desired sweetness and consistency. Mix until smooth.
Assembling the Cake:
CONTINUE READING ON THE NEXT PAGE 🥰💕
