Ingredients
For the Vanilla Cake Base
2 1/2 cups cake flour
3 tsp baking powder
3 eggs
1 1/4 cups sugar
2 tsp vanilla extract
1/4 cup melted butter
1/4 cup vegetable oil
1/2 cup whipping cream
1/2 cup milk
2 tbsp lemon juice
For the Raspberry Swirl Cheesecake Layer
1 cup raspberries
1/4 cup sugar
4 tbsp water
1 rounded tablespoon corn starch
2-3 tbsp water
1 ½ pounds cream cheese
1 cup sugar
2 tsp vanilla extract
3 eggs
½ cup whipping cream
½ cup raspberry puree, I press raspberries through a sieve to remove the seeds
For the Vanilla Whipped Cream
2 cups whipping cream
6 tbsp icing sugar, powdered sugar
2 tsp vanilla extract
Instructions
To prepare the Vanilla Cake Base
Sift together the cake flour and baking powder and set aside.
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
Mix together the melted butter and vegetable oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together the whipping cream, milk and lemon juice.
Add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula until smooth.
Pour into a greased 10 inch spring form pan that has the bottom lined with parchment paper.
Bake at 325 degrees F for 30 – 40 minutes or until a wooden toothpick inserted in the center comes out clean. Rest the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
To prepare the Raspberry Swirl Cheesecake Layer
First prepare the raspberry compote that gets swirled through the cheesecake. Bring the raspberries, sugar and 4 tbsp water to a gentle boil and then thicken with a slurry made by mixing together the cornstarch and 2-3 tbsp water.
Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool.
Beat together the cream cheese, 1 cup sugar and vanilla extract until smooth
Add the eggs one at a time.Beat well after each added egg.
Blend in the 1/2 cup whipping cream.
Stir in the raspberry puree.
Pour into a 10 inch ungreased spring form pan that has the bottom lined with parchment paper.
Drop tablespoonfuls of the raspberry compote, evenly spaced apart, onto the cheesecake batter. Using the handle of a wooden spoon, swirl the raspberry compote through the cheesecake batter. Bake for 60-70 minutes at 300 degrees F until the center sets. Cool to room temperature and then for a couple of hours in the fridge until completely cool, leaving it in the spring form pan while it cools.
