A Cake Crusted Cheesecake is a delicious twist on the traditional cheesecake, where instead of a typical graham cracker or cookie crust, you use a layer of cake at the bottom! It adds a soft, fluffy texture and a delightful extra flavor. Here’s a simple recipe to make a cake-crusted cheesecake:
Cake Crusted Cheesecake Recipe
Ingredients:
For the cake crust:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour (optional, for a firmer texture)
For the topping (optional):
- Fresh fruit (like berries) or fruit compote
- Whipped cream
Instructions:
1. Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or round cake pan with butter or non-stick spray.
2. Make the Cake Crust:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, melted butter, egg, and vanilla extract, and stir until well combined into a smooth batter.
- Pour the batter into the prepared pan and spread it evenly to cover the bottom.
- Bake for 10–12 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake crust to cool slightly while you prepare the cheesecake filling.
3. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- If using, fold in 1 tablespoon of flour (optional for a firmer filling) and then mix in the sour cream until smooth.
4. Assemble the Cheesecake:
- Once the cake crust has cooled slightly, pour the cheesecake filling on top of the cake in the springform pan, spreading it evenly.
- Tap the pan on the counter to remove any air bubbles.
5. Bake the Cheesecake:
- Place the pan in the oven and bake for 50–60 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- After an hour, remove from the oven and allow the cheesecake to cool completely at room temperature.
6. Chill the Cheesecake:
- Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set.
7. Serve:
- After chilling, remove the cheesecake from the springform pan and place it on a serving platter.
- Top with fresh fruit, fruit compote, or whipped cream if desired.
Tips:
- For an extra touch, you can add a layer of fruit preserves or a thin layer of ganache between the cake crust and the cheesecake filling.
- You can also swap the vanilla extract for other extracts (like almond or lemon) in the cake or filling for added flavor.
This Cake Crusted Cheesecake will be soft and creamy with a wonderful cake texture at the bottom. It’s a fun variation that’s sure to impress anyone who loves a little twist on the classic cheesecake! Let me know how it turns out!