Posted by bakinghistory on June 8, 2008
An unusual version of cheesecake: the cheese filling is baked between two layers of sponge cake
While reading this recipe I was immediately intrigued: a cheesecake that was made by baking the cheese filling between two layer of sponge cake was unusual and I was curious to see how it would turn out. Mid-way through assembling it I was suddenly sure it would never work: the cheese filling seemed too liquid compared to the cake batter and at that point I had not many hopes of getting any decent results.
However, the cake did surprisingly turn out well—the filling stayed in, the cake baked just fine and the final result was surprisingly good. It is also a relatively quick cake to make and overall I found it worthy to share. A good cup of tea or coffee to accompany it are all that is needed. I have made this cake many times since and it is always a pleasant dessert.
The holiday of Shavuot begins June 8 at sunset and ends June 10 at nightfall: to celebrate this holiday it is customary to eat dairy foods, and cheesecake is one of the traditional choices. This recipe would be a nice addition to the holiday menu.
From the original recipe by Florence Kreisler Greenbaum
In: “The International Jewish Cook Book: 1600 Recipes According To The Jewish Dietary Laws…”, 1919—USA
1/2 cup (100 g) sugar
1 cup milk
1 tbsp cornstarch
1/2 lb. pot cheese
1 tsp (organic) lemon extract (or to taste)
1 cup (200 g) sugar + a little extra to sprinkle on top of the cake
2 oz. (60 g) butter
1 cup (237 g) water
2-1/2 cups flour
2 tsp baking powder
1tbsp butter + 1 tbsp flour for the cake pan
Preheat the oven at 325F (160C). Butter and flour an 8-inch springform cake pan
Make the filling: Dissolve the cornstarch in a little milk (taken form the total), then add the rest of the milk and mix well. Bring to a boil on low heat until the mixture thickens, stirring constantly. Set aside to cool, stirring once in while to prevent a skin from forming on top.
Put the pot cheese through a fine strainer and set aside. Beat the eggs with the sugar at high speed, until very light and fluffy. Mix in the cheese, lemon extract and finally the cooled milk mixture. Set aside in a cool place.
Using a blender or mixer to make the filling is not a good option: the mixture turns out too liquid.
Make the cake batter: Sift the flour with the baking powder and set aside. Cream the butter then begin to add the sugar a little at a time, then add the eggs well beaten and continue mixing at high speed, then add 1/3 of the flour and mix well. Add 1/3 of the water and mix it in, then continue adding 1/3 more flour, 1/3 water, the the remaining flour and then the rest of the water. The batter should be light and fall in a ribbon when the beater is lifted.
Pour half of the batter into the prepared cake pan, making sure it is well distributed to make an even layer.
Then pour the cheese filling all over it, working in circles starting from the center (the filling should be soft enough to fall in a ribbon) and making sure the cake layer is well covered by the cheese filling.
Finally pour the remaining cake batter on top of the cheese filling, still working in circles to distribute it as evenly as possible. With the back of a spoon gently even out the top cake layer and then sprinkle lightly with granulated sugar. Bake for about 35-40 minutes, until the top is golden.
Let the cake cool in the pan placed on a rack for about 5 minutes, then gently remove the side of the pan. Let the cake cool and then refrigerate overnight in a closed container.
Remove from the refrigerator 15 minurtes before serving. Keep any leftover cake refrigerated.