Raspberry Cheesecake Coffee Cake Recipe || William’s Kitchen

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For a 20 cm (8 inch) cake pan:
For the vanilla cake:
210 g all-purpose flour
1 tsp baking powder
1 pinch of salt
85 g room-temperature butter
100 g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
180 g greek yogurt

For the cheesecake batter:
250 g cream cheese
50 g granulated sugar
1 large egg

For the streusel topping:
150 g raspberries
50 g cold butter
50 g brown sugar
20 g granulated sugar
70 g all-purpose flour

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