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Vanilla cake with raspberry rosewater cheesecake recipe
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Prep Time:
525 minutes
Cook Time:
30 minutes
Total Time:
555 minutes
Vanilla sponge cake with raspberry cheesecake topping, perfect for any special occasion.
Ingredients:
  • 150g butter, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 150g (1 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 125g (1/2 cup) sour cream
  • 200g frozen raspberries, thawed
  • 500g cream cheese, chopped, at room temperature
  • 9.00 gm gelatine powder
  • 500ml (2 cups) thickened cream
  • 2-3 tsp rosewater, to taste
  • 185g pistachios, roughly chopped
  • Fresh raspberries, to serve
  • Meringue kisses, to serve
  • Dried rose petals, to decorate
Instructions:
  • Preheat the oven to 180C/160C fan forced. Lightly grease a 4.5cm-deep, 22.5 x 33cm baking pan and line it with baking paper, leaving overhang on the long sides. Use electric beaters to beat butter, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each. Gently fold in sifted flours, sour cream, and milk in two batches.
  • Evenly spread the mixture in the pan and bake until golden brown and a skewer inserted in the center comes out clean. Let it cool in the pan on a wire rack.
  • Prepare the cheesecake filling by heating frozen raspberries, 1/4 cup of sugar, and 1 tablespoon of water in a small saucepan until it comes to a boil. Simmer and stir constantly for 5 minutes, then strain through a fine sieve and let it cool.
  • Beat cream cheese and remaining sugar with electric beaters in a bowl until smooth. Place 60ml (1/4 cup) cold water in a small heatproof bowl, sprinkle over gelatine, and stir until well combined. Set the small bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Let it sit, stirring occasionally, for 5 minutes or until gelatine dissolves. Stir the mixture into raspberry puree.
  • In a fresh bowl, whip cream until soft peaks form. Gently combine raspberry mixture with cream cheese. Fold in whipped cream and rosewater. Spread the mixture evenly over the cooled cake, smoothing the surface. Chill in the fridge for at least 4 hours or overnight to set.
  • Gently remove the cake from the pan using the paper lining. Cut the cake in half lengthwise, then slice it. Press pistachios onto the edges of the cheesecake. Garnish with fresh raspberries, meringues, and edible flower petals.

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