Sponge cheesecake cake
One Sarcastic Baker recipe - American
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Cup Cream cheese (1.5 pkg ) at room temperature ((12 oz / 336 g ))
- 4 TBS Unsalted butter, softened ((60 g / 2 oz))
- 1/4 Cup Sugar ((50 g / 2oz))
- 1 tsp Vanilla extract
- 4 TBS Heavy cream ((60ml))
- 1 TBS Lemon zest (about 2 small lemons)
- 1 Large Egg
- 1 Large Egg yolk
- 1 1/4 Cup Cake flour ((150 g / 5.5 oz))
- 1 1/2 tsp Baking powder
- 4 Large Eggs ((200 g / 7 oz))
- 1 Cup Sugar ((200 g / 7oz))
Instructions
- 1
Place the cream cheese in a bowl of a standing mixer with the butter.
- 2
Beat on medium-low for about 30 seconds then add the sugar and beat until smooth. Scrape the sides and bottom of the bowl.
- 3
Add the zest, vanilla extract, heavy cream, egg, and egg yolk and mix until smooth. Set aside.
- 4
Preheat oven to 320F. Grease the bottom of 1-9" round pan and line with parchment paper. Do not grease the sides.
- 5
In a medium bowl, sift together the cake flour and baking powder and mix to fully blend.
- 6
In a large bowl (or a bowl of a standing mixer) mix the eggs and sugar for 5-7 minutes until triple in volume, thick, and light in color.
- 7
Sprinkle the flour mixture in two additions on top and fold it in.
- 8
Add 1/2 of the sponge batter into the cream cheese custard and mix it in to thin the custard.
- 9
Fold the cream cheese mixture into the sponge batter until fully incorporated.
- 10
Pour the batter into the prepared pan. Place it on a large cookie sheet and bake in the middle rack for 40-50 minutes. Once the cake has a golden dry top but a the center is giggly, turn the oven off and let the cake cool in the oven for about 2-3 hours
- 11
Run a knife between the cake and the pan to release the cake from the pan.