Cake N Cheesecake
Indulge in the irresistible fusion of two classic desserts with this 'Cake N Cheesecake' recipe—a delightful combination of a moist vanilla cake base and a velvety cheesecake layer baked together into one show-stopping treat. Perfectly balanced with the richness of cream cheese, a hint of zesty lemon, and the gentle sweetness of powdered sugar, this dessert offers a smooth, creamy texture atop a tender, fluffy cake. With a simple ingredient list and easy-to-follow instructions, this dessert is ideal for special occasions or when you’re craving an elegant, bakery-style treat at home. Serve it chilled and garnish with fresh berries, whipped cream, or a drizzle of chocolate for a beautifully layered dessert that will impress at any table. Whether you're a cheesecake lover, a cake enthusiast, or both, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 16 ounces Cream cheese (softened)
- 0.75 cups Powdered sugar
- 0.5 cups Sour cream
- 0.25 cups Heavy cream
- 1 tablespoon Lemon juice
- 2 pieces Eggs (for cheesecake filling)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 9-inch springform pan and set it aside.
In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt for the cake base. Mix well.
Add softened butter, eggs, vanilla extract, and whole milk to the dry ingredients. Mix until smooth and creamy. Do not overmix.
Pour the cake batter into the prepared springform pan and smooth out the surface with a spatula.
In a large bowl, beat the cream cheese and powdered sugar together until smooth using a hand or stand mixer.
Add sour cream, heavy cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time to the cheesecake mixture, mixing on low speed. Avoid overmixing to prevent cracking.
Carefully spoon the cheesecake mixture over the unbaked cake batter in the pan, ensuring an even layer.
Place the springform pan on a baking sheet to catch any potential drips and bake in the preheated oven for 60 minutes or until the cheesecake layer is set but slightly jiggly in the center.
Turn off the oven and crack the oven door open. Let the cake cool gradually in the oven for 1 hour to prevent cracks.
Remove the cake from the oven and run a thin knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, remove the springform pan ring and garnish as desired (such as fresh berries, whipped cream, or a drizzle of chocolate sauce). Slice and enjoy!
Nutrition Facts
Calories |
5040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 192.2 g | 961% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1635 mg | 545% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 474.8 g | 173% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 320.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 915 mg | 70% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
