Raspberry and Cream Cheese Cake Recipe

Name: Raspberry and Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 ¼ cups all-purpose flour; 1 ¼ teaspoons baking powder; 1 teaspoon lemon peel, shredded; ¼ teaspoon baking soda; ¼ teaspoon salt; ¼ cup granulated sugar; ½ cup Splenda granular; 3 tablespoons unsalted butter or 3 tablespoons margarine, softened; ¼ cup egg white; 1 teaspoon vanilla; ½ cup low-fat buttermilk; 2 ounces reduced-fat cream cheese, softened (Neufchatel); ¼ cup Splenda granular; 2 tablespoons egg whites; 1 cup raspberries; raspberries (to garnish) (optional); 2 tablespoons sifted powdered sugar

Servings: persons

nonstick cooking spray
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon lemon peel, shredded
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar
½ cup Splenda granular
3 tablespoons unsalted butter or 3 tablespoons margarine, softened
¼ cup egg white
1 teaspoon vanilla
½ cup low-fat buttermilk
2 ounces reduced-fat cream cheese, softened (Neufchatel)
¼ cup Splenda granular
2 tablespoons egg whites
1 cup raspberries
raspberries (to garnish) (optional)
2 tablespoons sifted powdered sugar

1
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
2
In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
3
In a medium mixing bowl beat the 1/4 cup granulated sugar and 1/2 cup Splenda and butter with an electric mixer on medium to high speed until combined.
4
Add the 1/4 cup egg whites and the vanilla.
5
Beat on low to medium speed for 1 minute.
6
Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition.
7
Pour into prepared pan.
8
In a small mixing bowl beat the cream cheese and the 1/4 cup Splenda on medium to high speed until combined.
9
Add the 2 tablespoons egg product.
10
Beat until combined.
11
Arrange the 1 cup raspberries over the batter in the pan.
12
Pour the cream cheese mixture over all.
13
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
14
Cool slightly on wire rack.
15
Serve warm.
16
If desired, top with additional fruit.
17
Sprinkle with powdered sugar.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nonstick cooking spray, 1 ¼ cups all-purpose flour, 1 ¼ teaspoons baking powder, 1 teaspoon lemon peel, shredded, and more.

Yes, Raspberry and Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry and Cream Cheese Cake

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