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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
3 hours
Servings 1 9" round pan
Author Dikla Levy Frances

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

  • Place the cream cheese 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.

Sponge

  • 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 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.
  • Add 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 the center is giggly, 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.