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Sponge cheesecake cake

Course Dessert
Cuisine American
Keyword cheesecake, lemon cheesecake, sponge cheesecake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 1 9" round pan

Ingredients

Cream cheese custard

  • 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

Sponge Cake

  • 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

Making the cream cheese custard

  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.

Sponge

  1. Preheat oven to 320F. Grease the bottom of 1-9" round pan and line with parchment paper. Do not grease the sides.

  2. In a medium bowl, sift together the cake flour and baking powder and mix to fully blend.

  3. 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.

  4. Sprinkle the flour mixture in two additions on top and fold it in.

  5. Add 1/2 of the sponge batter into the cream cheese custard and mix it in to thin the custard.

  6. Fold the cream cheese mixture into the sponge batter until fully incorporated.

  7. 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

  8. Run a knife between the cake and the pan to release the cake from the pan.