Wednesday, June 30, 2010
Rasberry Cream Cheese Cake
With all the berries that are making way through the markets, the next few months will be filled with those types of desserts here. I love these types of desserts over the more *fancy* ones. This cake is pretty simple and is kinda fun since it should be eaten very very cold, so berry refreshing for a hot summer day. Feel free to use any type of jam or berry & enjoy.
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cuP Strawberry jam or preserves (seedless)
3/4 cup fresh raspberries, lightly chopped
Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.
In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, Sprinkle with chopped rasberries.
Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.