This delicious Sponge Cheesecake Cake tastes just like cheesecake but it has the texture of a sponge cake. The cake is light, creamy, and tender.
Were you ever in a mood for a delicious cheesecake but not really into a dense dessert? It happens to me all the time.
Cheesecake is such a great dessert but it can also be a bit too much. And sometimes I just want something light, sweet, and cheesy next to my afternoon coffee. A nice thick slice of cake I can even grab on the go in the morning. Hence, a sponge cheesecake cake.
That was exactly what I had in mind when I created this recipe. I was really in the mood for a cheesecake. A cheesecake cake. In my mind, it did not have to be light and airy like a Japanese cheesecake. I was aiming towards a tender and crumbly cake much like butter or pound cake.
I figured the best way to go is to incorporate some cream cheese custard into a basic sponge batter. The airy sponge batter has plenty of air in it to firstly incorporate the cream cheese custard and also make sure the cake is not too dense. Best part it perturbed the cream cheese flavors wonderfully.
What Ingredients Are In This Cheesecake Cake:
- Cream cheese
- Heavy cream
- Vanilla extract
- Lemon zest
- Cake Flour, it is very important to use cake flour, a regular AP flour, will result in a denser cake.
- Egg yolk
- Baking powder
How To Make This CheeseCake Cake:
Well, there are two parts of making this cake. First part is making the cream cheese custard and the second part is making the sponge cake batter. Once both are ready we will fold them together.
To make the cream cheese custard, I like to firstly warm the cream cheese and the microwave for a bout 30 seconds. This is the best way I found to prevent from having any lumps in the mixture.
Beat the cream cheese then add the butter and sugar. Once all incorporated add the vanilla, heavy cream egg, and egg yolks.
To make the sponge batter, it is very important to make sure the eggs are at room temperature. Whisk the eggs on medium-hight for 5-7 minutes until triple in volume and is thick and light in color. Next sift the flour and baking powder onto and fold.
Next, we will incorporate the two. I like to add about 1/2 cup of the sponge mixture to the cream cheese mixture to thin it a bit. Now fold the cream cheese mixture into the sponge mixture. Pour in the pan and bake.
Baking the cake:
Remember that this is a custard cake and much like any other cheese cake the carry over (cooling time) process is very slow. That means that we need to turn the oven off while the cake is still raw.
The way to know is that it does not jiggle but when you insert a toothpick in the center it comes out clean. Also, the top is dry.
- Cream cheese is too cold and the custard is lumpy. To prevent that, take the cream cheese out of the refrigerator a few hours ahead, and/or warm it in the microwave.
- Not incorporating the batters well. This is a tricky one since both batters have the same color. However, there is a small difference as the cream cheese mixture has lemon zest in it. So make sure your workspace is well lit. The cream cheese mixture might sink to the bottom.
- Removing the cake from the oven too soon. When we do that, the temperature difference between the oven and the room is too high and the heat will escape from the cake too fast. That might sink the cake and/or create a dense layer at the bottom of the cake (will look like a dense line across the cake). However, as you can see in the picture below, the cake does have a dense layer at the bottom which is ok as long as the texture is cohesive and the sponge batter is not completely separated from the custard part.
Storing The Cake:
Unfrosted, the cake can be sorted at room temperature, covered for up to 3 days. If frosted, place the cake in the refrigerator within 4 hours. The cake is best eaten fresh and/or at room temperature.
Flavoring the Cake:
I would stick to simple flavors such as lemon, orange, or vanilla bean. Another option is to use a vegetable peeler to shave some dark chocolate and fold it with the custard.
Here are some more sweet bread recipes you might enjoy:
Also, One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
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Sponge cheesecake cake
Cream cheese custard
- 1 1/2 Cup Cream cheese (1.5 pkg ) (12 oz / 336 g )
- 6 TBS Unsalted butter, softened (85 g / 3 oz)
- 1/4 Cup Sugar (50 g / 2oz)
- 1 tsp Vanilla extract
- 2 TBS Heavy cream
- 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)
Making the cream cheese custard
Warm up the cream cheese in the microwave for 30 seconds then place it in a bowl of a standing mixer with the butter.
Beat on medium-low for about 30 seconds then add the sugar and beat until smooth. Scrape the sides and bottom of the bowl.
Add the zest, vanilla extract, heavy cream, egg, and egg yolk and mix until smooth. Set aside.
Preheat oven to 325F. Grease the bottom of 1-9" round pan and line with parchment paper. Do not grease the sides.
In a medium bowl, sift together the cake flour and baking powder and mix to fully blend.
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.
Sprinkle the flour mixture in two additions on top and fold it in.
Ass 1/2 of the sponge batter into the cream cheese custard and mix it in to thin the custard.
Fold the cream cheese mixture into the sponge batter until fully incorporated.
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 toothpick comes out wet from the center of the cake, turn the oven off and let the cake cool in the oven for about 4-5 hours (preferably overnight)
Run a knife between the cake and the pan to release the cake from the pan.