Light and Tender Sponge Cheesecake Cake
Servings 1 9" round pan
Ingredients
Cream cheese custard
- 1 1/2 Cup (336g) Cream cheese (1.5 pkg ) at room temperature
- 4 TBS (60g) Unsalted butter, softened
- 1/4 Cup (50g) Sugar
- 1 tsp Vanilla extract
- 4 TBS (60ml) Heavy cream
- 1 TBS Lemon zest (about 2 small lemons)
- 1 Large Egg at room temperature
- 1 Large Egg yolk at room temperature
Sponge Cake
- 1 1/4 Cup (150g) Cake flour
- 1 1/2 tsp Baking powder
- 4 Large (200g) Eggs at room temperature
- 1 Cup (200g) Sugar
Instructions
Make the cream cheese custard
- Rub the sugar (200g) with the zest, the cream it with the Cream the cream cheese (360g), and butter (50g) until incorporated and smooth.
- Add the vanilla extract (1 teaspoon), heavy cream (60ml), egg (1), and egg yolk (1) and mix until smooth. Set aside.
Make the Sponge Batter
- Preheat oven to 320F. Grease the bottom of 1-9" round pan and line with parchment paper. Do not grease the sides.
- In a medium bowl, sift twice the cake flour (150g) and baking powder (1.5 teaspoon) and mix to fully blend.
- In a large bowl (or a bowl of a standing mixer) whip the eggs (4) and sugar (200g) for 5-7 minutes until triple in volume, thick, and light in color.
- Sift half of the flour mixture over the egg mixture, then use a rubber spatula to fold the flour in. Continue with the second half.
- Add 1/3 of the sponge batter into the cream cheese custard and mix it in to thin the custard.
- Fold the rest of the sponge batter into the cream cheese batter.
- Pour the batter into the prepared pan. Place it over a large cookie sheet and bake over the middle rack for 40-50 minutes. Once the cake has a golden dry top but a the center jiggles, turn the oven off and let the cake cool in the oven for about 2-3 hours
- Run a knife between the cake and the pan to release the cake from the pan.