Raspberry Cheesecake Crumb Cake

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick cooking spray.

Prepare the Crumb Cake:

In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.

Add the cold butter to the dry ingredients. Use your hands, a fork, or a mixer to blend until the mixture resembles coarse crumbs.

Add the eggs and vanilla extract, mixing until just combined. The mixture should be crumbly; if it’s too sandy, squeeze it with your fingers to form pea-sized crumbs.

Press about ⅔ of the mixture into the bottom and sides (about 1½ inches high) of the prepared pan. Place the remaining crumbs in the fridge.

Make the Cheesecake Filling:

In a mixing bowl, combine the mascarpone cheese, cream cheese, vanilla extract, sugar, and cornstarch. Mix until smooth.

Add the eggs and mix gently until just combined—do not overmix.

Assemble the Cake:

Pour half of the cheesecake mixture into the chilled crust. Scatter about 1 cup of raspberries over the filling, then spread the remaining cheesecake mixture on top.

Top with the remaining raspberries and crumbs.

Bake:

Bake in the preheated oven for 70-80 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, tent it with aluminum foil.

Allow to cool completely before serving.

Make the Glaze:

In a small bowl, whisk together the powdered sugar and milk or cream. Adjust the consistency as needed—add more powdered sugar if it’s too thin, or more milk/cream if it’s too thick.

Drizzle the glaze over the cooled cake.

Storage:

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