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1 egg white
1 c. raspberries-washed and well drained
¼ c. sugar
8 ounces cream cheese-softened
5.5 tbsp unsalted butter- softened
1 and ½ c. all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ c. sugar
¾ c. sour cream
¼ tsp salt
1 tsp vanilla extract
1 egg + 1 egg yolk
Streusel topping:
3 tbsp butter-chilled and cubed
½ c. flour
⅓ c. sugar


Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and line with parchment paper. Set aside.
Step 2: For the filling, beat the cream cheese and sugar on medium-low speed until creamy. Then, add the egg white and beat on low until just blended. Set aside.
Step 3: For the cake batter, mix the flour, baking powder, baking soda, and salt in a bowl and set aside.
Step 4: Beat the butter and sugar using an electric mixer at medium-low speed. Add the egg, egg yolk, and vanilla. Gradually stir in the flour mixture alternately with the sour cream. Into the prepared pan, transfer the batter. Using a spatula, smooth the top. Over the batter, spread the cream cheese filling and place the raspberries on top.
Step 5: For the topping, place the sugar, flour, and chilled cubed butter in a bowl. Mix well using a fork or pastry blender until the mixture is crumbly.
Step 6: On top of the raspberries, sprinkle the streusel.
Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: Remove from the oven when done and allow the cake to cool on a rack before running a thin knife around the cake. Then, release the ring of the pan.
Step 9: Keep the cake in the fridge until ready to serve. Enjoy!

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