Baking History

A Taste For The Past

Covered Cheesecake

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



2 eggs

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 eggs

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.

13 Responses to “Covered Cheesecake”

  1. The end result looks a bit like a Boston Cream pie without the chocolate topping. It looks very tasty!

  2. bakinghistory said

    @ T.W. yes 🙂 . It is a good cake and the filling bakes nicely.

  3. Louise said

    Good morning Manuela,

    Glad to “see” you back:)

    What an intriguing cheesecake. I’m drinking my coffee as we “speak” could I have a slice please! I may have given up at the “too liquid” part. I’m glad you didn’t!

  4. Chiara said

    Welcome back!!! Finalmenteeeeee!
    Ciao e buona giornata, spero tutto ok!

  5. bakinghistory said

    @ Louise: Thank you 🙂 It’s nice to be back!

    @ Chiara: Ciao! tutto bene solo molto da fare e zero tempo per postare 🙂

  6. Sharm said

    Intriguing recipe! I’ve got to try this one out. Just 2 quick questions though: what’s pot cheese? Is this like cottage or ricotta cheese? Also, for the cake, your method mentions adding water, but the amount to be added is not listed in the ingredients. Thanks so much!

  7. bakinghistory said

    @ Sharm: the water is 1 cup–I’ll edit the post. Thanks for pointing it out, I did not realize I had left it out. Pot cheese in the US is similar to cottage cheese, but drier. If you don’t find it you can place cottage cheese in cheesecloth and let it drain in the fridge overnight under a light weight.
    The cake is really intriguing, and perhaps a little tricky to assemble, but worth trying. Thanks for visiting! 🙂

  8. Simona said

    Not sure why I found this new post only now in my Bloglines. Anyway, very interesting, as usual. I love the photo.

  9. Aparna said

    This is a really unusual cheesecake. Great recipe. I’m definitely going to try this.

  10. Miri said

    Wonderful looking cheesecake, Manuela! I’ve never tasted something similar, the tempting photo made me wanna try it.

  11. bakinghistory said

    @ Simona: Thanks. It is an unusual cake, never saw one made like this before finding this recipe in Greenbaum’s book

    @ Aparna: Hi! Thanks for visiting!

    @ Miri: Thanks! It is really a nice cake to have for Shavuot

  12. David said


    Can I use ricotta instead of the Pot Cheese?


  13. bakinghistory said

    @ David: Yes, I think it can be substituted. But you need to make sure that the ricotta is well drained, so you can place it in some cheesecloth and let it drip over a bowl in the refrigerator overnight, so that the filling will not be too liquid.
    Thanks for visiting! 🙂

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