Cream Cheese Butter Cake with Cheesecake Top
"Dense, moist, rich goodness"Serves 12 | Prep Time 30 minutes | Cook Time 30 minutes
Why I Love This Recipe
I have been trying to replicate a desert from a restaurant we patronize. this is one of the attempts.
It is not a successful replication but it is darn tasty!
Ingredients You'll Need
1⁄2 lb. butter, softened (no substitutions)
1⁄2 lb. cream cheese, softened
1⁄2 lb. granulated sugar
1⁄2 lb. (about four each) extra-large eggs, room temp
3/4 tsp. vanilla extract (or use almond extract)
1⁄2 lb. all-purpose flour
1/2 tsp. salt
1 lb. cream cheese, softened
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
1 each extra-large egg
Preheat oven to 350 degrees F.
Generously grease two six hole large muffin pans.
In a bowl cream the butter and cream cheese until smooth.
Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
Add the eggs one at a time beating well after each addition.
Mix in vanilla.
With mixer on low add the flour and salt in two additions.
Immediately distribute batter evenly between the two muffin pans.
Tap pans to eliminate any large air bubbles in the batter.
In a bowl, whip the cream cheese and sugar together until soft and beginning to lighten.
Add the vanilla and mix thoroughly.
Add the egg and whip until incorporated.
Distribute the cheesecake batter evenly between the 12 cakes.
Bake 30 minutes rotating halfway through, or until cakes tests done when a toothpick comes out clean…or better when internal temperature reached between 195 and 205 degrees F.
Note: if the tops begin to brown too quickly tent loosely with foil.
Cool in pans for 10 minutes.
Turn out the cakes then cool completely with the tops up on a wire rack.
Pairs Well With
Vanilla ice cream and berry compote