Ingredients

• 8 oz Cream Cheese at room temperature
• 1/4 cup Granulated Sugar
• 1 Egg White
• 1 cup fresh Raspberries washed and drained

• 1 1/2 cups Organic Unbleached White All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 5 1/2 Tbsp Butter at room temperature
• 1/2 cup Granulated Sugar
• 1 Egg
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 3/4 cup Sour Cream or Greek yogurt

• 1/3 cup Granulated Sugar
• 1/2 cup Organic Unbleached White All-Purpose Flour
• 3 Tbsp Butter cold and cut into cubes

Instructions

1. Preheat oven to 350°F.
2. Grease an 8- or 9-inch springform pan with solid vegetable shortening or nonstick baking spray. I also like to line the bottom with parchment paper.

1. Mix together the cream cheese and 1/4 cup sugar.
2. Blend until creamy on medium-low speed. Add egg white and mix until just combined and silky. Set aside mixture.

1. In a bowl, combine flour, baking powder, and salt. Set aside.
2. In the bowl of a mixer combine butter and ½ cup sugar on low speed. Add vanilla, egg and egg yolk and blend. Slowly mix in the flour mixture alternating with the sour cream.
3. Spoon the batter into he prepared pan and smooth top. Carefully the cream cheese filling over the top. Smooth evenly.
4. Place the raspberries onto the cream cheese filling.

1. Combine flour, sugar and butter in a bowl. Work ingredients together with a fork or pastry cutter until mixture resembles wet sand. Spread mixture over raspberries.
2. Bake for 40-45 minutes at 350°F. Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
3. Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring. Store in the refrigerator up to 5 days.