Chocolaté Raspbérry Chéésécaké Crumb Caké

Chocolaté Raspbérry Chéésécaké Crumb Caké is délicious déssért for chocolaté lovérs.
IngrédiéntsFor Crust and Crumb Topping:

• 3 cups all-purposé flour
• 1/3 cup cocoa powdér
• 2 téaspoon baking powdér
• ¼ téaspoon salt
• 1/3 cup Light brown sugar
•  ½ cup sugar
• ¾ cup unsaltéd buttér- cold and cut in small cubés
• 2 éggs
• 2 téaspoons vanilla

For Chéésécaké Filling:

• 16 oz. créam chéésé-softénéd
• ½ cup sugar
• 2 Tabléspoons corn starch
• 2 éggs-slightly béatén
• 1 téaspoon vanilla
• 1 and 2/3 cups raspbérriés

Glazé:

• ½ cup powdéréd sugar
• 2–3 téaspoons milk or créam

Instructions

1. Préhéat thé ovén to 350 F. Liné thé bottom of 9 inchés springform pan with parchmént papér, thén spray bottom and sidés of thé pan with nonstick cooking spray, sét asidé.
2. In a largé bowl stir togéthér flour, cocoa powdér, baking powdér, salt, brown sugar and sugar.
3. Add buttér in dry ingrédiénts mixturé and work it with hands or préss with a fork (you can usé thé mixér if you préfér). Work it until it’s grainy.

  Gét Full Récipé>>https://omgchocolatedesserts.com/chocolate-raspberry-cheesecake-crumb-cake/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: