COVERED CHEESE CAKE
This Covered Cheese Cake recipe offers a delightful combination of a tender cake base with a creamy cheese filling, all topped with a dusting of sugar. The cake features a rich, buttery flavor profile with a satisfying texture contrast between the cake and the filling. Perfect for a special occasion or a comforting dessert.
Ingredients
- 1 cup Granulated sugar
- as needed for greasing Butter (Quantity estimated (not specified in original recipe))
- 2 count Eggs
- 1 cup Water
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 count Eggs
- 1/2 cup Granulated sugar
- 1/2 pound Pot cheese (or cottage cheese)
- 1 tablespoon Cornstarch
- 1 cup Milk
- to taste Lemon extract (Quantity estimated (not specified in original recipe))
- to taste Powdered sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, cream together 1 cup of granulated sugar and butter (about the size of an egg) until light and fluffy. Add 2 well-beaten eggs. Gradually add 1 cup of water, alternating with 2 1/2 cups of all-purpose flour, in which 2 teaspoons of baking powder have been sifted. Mix until just combined.
- 2In a separate bowl, beat 2 eggs with 1/2 cup of granulated sugar. Add 1/2 pound of pot cheese (or cottage cheese). In a small saucepan, combine 1 tablespoon of cornstarch with 1 cup of milk. Bring to a boil, stirring constantly, then remove from heat and let cool. Add the cooled cornstarch mixture to the cheese mixture. Flavor with lemon extract to taste.
- 3Preheat oven to 325°F (160°C). Grease a cake pan with butter. Pour half of the cake batter into the prepared pan. Spread the cheese filling evenly over the batter. Top with the remaining batter. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- 4Let the cake cool completely. Once cooled, sift powdered sugar on top before serving.