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!
