Sunday, June 12, 2005

Cake'n Cheese Cake

This year we have 3 children graduating high school and 3 graduating lower school in our community, so we had a barbecue at Ayca's today to honor the new graduates. I made this cake from a Pillsbury booklet for dessert. It is a great choice for those who cannot decide whether they want cake or cheesecake since it is a little bit of both. We served it with--you guessed it--Rose's raspberry sauce. (I realize that I recently posted many desserts served with the same sauce, but there is something that calls for fruit in this kind of hot weather, and if the dessert itself is not a fruity one, I feel that the accompanying fruit sauce will serve the purpose.) By the way, I am back to my old camera once again since the other one had an accident, so the picture quality will suffer for a while.


1 (8 oz) cream cheese, softened
2/3 c sugar
1/2 c sour cream
1 tsp vanilla
2 eggs


1 c flour
1 tsp baking powder
dash salt
1/2 c (1 stick) butter, softened
2/3 c sugar
2 eggs
1 tbs milk
1 tsp vanilla


1 c sour cream
2 tbs sugar
1 tsp vanilla

Heat oven to 325F. Grease and flour bottom of 9-inch springform pan. For the cheese filling, beat cream cheese and sugar until light and fluffy. Add the sour cream and vanilla; mix well. Add eggs one at a time, beating at low speed. Set aside.

For the cake, combine flour, baking powder and salt in a medium bowl. In another bigger bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in milk and vanilla. Add dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread cake batter at the bottom of prepared pan. Pour cream cheese filling over batter. Bake at 325F for 40-45 minutes or until chesecake is almost set in center and cake is golden brown.

Meanwhile, in small bowl, combine all topping ingredients. Remove cake from oven; spread evenly with topping. Bake an additional 5 minutes. Cool and refrigerate 3-4 hours before serving.

To make the pattern on the sauce, put a little sauce on the serving plate and make sure it covers the plate uniformly by tilting the plate back and forth. Put a little heavy cream in a squirt bottle and pipe a spiral pattern on the sauce. Then take a skewer or toothpick, and draw on the sauce, mixing the sauce and cream in any pattern you like.