Cheese Cake Filled Cake with Blueberry Sauce

Cheese Cake Filled Cake with Blueberry Sauce

Nora Carey's Perfect Preserves book has some amazing recipes but when I got the book I couldn't wait to try this cake. I can't imagine someone who doesn't like cheese cake and I know how to prepare some using super different recipes. What I liked about this one in particular was that is actually a cake with cheesecake filling...most likely closer to the original cheese cake than the one prepared with crackers.

This is a great variation to the regular recipe and the end result is quite amazing. It doesn't need to be refrigerated and it doesn't strike you as a cheesecake when eating it. I used my own blueberry sauce -we just finished blueberry season- but you can use store bought (or cherry?). The current wife loved it but this time she was good: she allowed me to have a slice. Oh love...

Cheese Cake Filled Cake with Blueberry Sauce

Cooking Time: 60 Minutes   Makes 18 servings

Ingredients

1 Stick (1/2 Cup) Unsalted Butter, softened

1 Cup Sugar

4 Large Eggs, room temperature

1 Tbsp Milk

1 Tbsp Vanilla

1 Cup Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1/2 Lb Cream Cheese

1/2 Cup Sour Cream

2 Cups of Blueberry Sauce

Cooking Instructions

1. Using your mixer, cream the butter and 1/2 Cup of the sugar until the mix is light color and fluffy.

2. Beat in the 2 eggs, one at the time, making sure that the first one has incorporated perfectly.

3. Beat in the milk and the Vanilla and mix the dry ingredients in a separate bowl.

4. Fold the dry ingredients into the butter mix until incorporated. Reserve.

5. Let’s prepare the cheese filling: In a small bowl whisk the cream cheese and the sour cream until smooth. Beat in the remaining 1/2 Cup of sugar and the remaining 2 eggs, one at the time.

6. Pour the cake batter into a buttered and floured  10 inch. spring pan (removable bottom) and using a spatula spread it so it is even. Now pour the cream cheese mix into the center and bake for 60 minutes or so, until a skewer inserted in the middle comes out clean.

7. Allow it to cool and carefully remove the spring mold. 

8. Serve with blueberry sauce and enjoy!