Raspberry Almond Cheesecake Cake


You won’t believe how incredibly simple this Raspberry Almond Cheesecake Cake is to create. Layers of cake studded with fresh raspberries alternate with layers of raspberry almond cheesecake to create this amazingly delicious dessert. A raspberry almond glaze, more fresh raspberries and sliced almonds top this showstopper dessert.


Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Serves: 8 slices



Raspberry Cake

  • 1/2 cup Butter, softened
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tsp. Almond extract
  • 3/4 cup Buttermilk
  • 1-1/2 cups Flour
  • 2 tsp. Baking powder
  • 1/4 tsp. Salt
  • 1-1/4 cups Raspberries, divided


  • 8 ounces Cream cheese, softened
  • 1/3 cup Greek yogurt, plain
  • 1/3 cup Powdered sugar
  • 1 Tbsp. Flour
  • 1/2 cup Robert Rothschild Farm Raspberry Amaretto Preserves
  • 1 Egg


  • 1/2 cup Cream cheese
  • 1/4 cup Robert Rothschild Farm Raspberry Amaretto Preserves
  • 1 tsp. Almond extract
  • 2 Tbsp. Milk
  • Additional raspberries and almonds, to garnish



Raspberry Cake
In the bowl of an electric mixer, cream together butter and sugar until fluffy. Add eggs, almond extract and buttermilk and mix until combined. Add flour, baking powder and salt and mix until just combined. Using a spoon, fold 1 cup raspberries into batter. Transfer batter to a medium bowl and set aside.

In the bowl of an electric mixer, add all ingredients and mix until combined and smooth. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray. Spoon half of the cake batter into bottom of pan. Top with half of the cheesecake batter. Repeat. Sprinkle ¼ cup raspberries over top of cake. Bake for 60-65 minutes or until cooked through. Cake will still have a bit of wiggle to it. Allow cake to cool for one hour before covering and refrigerating overnight.

In a medium bowl, mix together all ingredients until smooth. Drizzle over top of cake allowing to drip over sides. If needed, add additional milk to glaze to reach desired consistency. Garnish with additional raspberries and sliced almonds

Notes:  No buttermilk in your fridge? Simply add one tablespoon white vinegar to your measuring cup and then fill the rest of the way with milk to the ¾ cup mark and allow to sit for five minutes before using.