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Ingredients
For the filling
1 (8 oz) Package cream cheese, softened
1/4 Cup sugar
1 Egg white
1 Cup raspberries, washed & well drained
For the cake
1 1/2 Cups all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
5 1/2 Tablespoons unsalted butter, softened
1/2 Cup sugar
1 Egg
1 Egg yolk
1 Teaspoon vanilla extract
3/4 Cup sour cream
For the streusel topping
1/3 Cup sugar
1/2 Cup flour
3 Tablespoons butter, CHILLED & cubed
Instructions
Preheat oven to 350�F. Grease 8" or 9" springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg, egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.