Cheesecake cake - not a mistake
Is it a cake? Is it a cheesecake? It’s both! Because, why not? Lemony, rich and creamy on top, and all buttery-cakeyness in the nether regions, this is where you get to have your cake and eat your cheesecake too. Delicious. And it’s pretty straightforward to make as well. The cake part involves a standard cream-your-butter-and-sugar style of procedure, while the cheesecake bit is a dump-and-whizz food processor kind of a thing. It did occur to us when we were baking our cake that a shower of flaked almonds on top before we shoved it in the oven would have been nice, and that this would make a great dessert with some stewed rhubarb and strawberries alongside. Next time, we will do that, probably using frozen strawberries given the time of the year.
MAKES a 21cm cake
150g (1 cup) plain flour
1 tsp baking powder
120g unsalted butter, softened
110g (½ cup) caster sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
80ml (⅓ cup) milk
Cheesecake layer
250g cream cheese
110g (½ cup) caster sugar
2 large eggs
2½ tbsp plain flour
245g (1 cup) sour cream
finely grated zest of 2 large lemons
Preheat the oven to 165˚C, fan forced. Lightly grease and flour a 21cm springform pan, then line the base with baking paper.
For the cheesecake layer, combine all the ingredients in a food processor, then process until smooth. Set aside.
Sift the flour and baking powder into a bowl. Using electric beaters, cream the butter and sugar until light and fluffy. Add the egg and the yolk to the creamed mixture, beating well between each. Stir in the vanilla extract and the flour mixture, then stir in the milk. Spread the batter over the base of the cake tin, pushing it up around the edges a little to create a bit of a dip in the middle of the mixture. Spoon in the cheesecake mixture, smoothing the top even, then bake for 55-60 minutes or until set in the middle. Turn off the oven, then cool the cake in the oven with the door ajar for 30 minutes. Remove from the oven and cool completely. Cake is best served on the day it is made but will keep, in an airtight container, in the fridge for 3-4 days. Bring it to room temperature before serving, if you do refrigerate it. It is not suitable to freeze.
