• Preheat oven to 350 degrees F.
• Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
• I also like to line the bottom with parchment paper. See post narrative for instructions.

MAKE FILLING

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

MAKE CAKE

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

STREUSEL

• 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.
• Bake for 40 to 45 minutes at 350 degrees 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.
• 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.
• (BE SURE TO SCROLL DOWN TO READ MY TIPS & SUBSTITUTIONS FOR THIS RECIPE.)