Cheesecake on sponge cake
12 servings
130 minutes
Cheesecake on biscuit is an exquisite dessert of American cuisine that combines the tenderness of cream cheese and the lightness of a biscuit base. This dessert appeared in the USA in the early 20th century, gaining popularity for its rich flavor and velvety texture. The biscuit base made with lemon and vanilla extract adds a light freshness, while the rich cheese filling makes it incredibly creamy. Baking in a water bath preserves the perfect consistency of the cheesecake, and prolonged cooling reveals its flavor depth. Topped with fresh strawberries and whipped cream adds notes of lightness and sophistication. This dessert is perfect for special occasions, accompanying tea time or friendly gatherings, leaving a sense of comfort and pleasure.
1
Preparing the sponge cake: preheat the oven to 175°C and generously grease a 22 cm diameter springform pan or line it with parchment paper and grease.
- Melted butter: 3 tablespoons
2
Sift the flour, mix it with baking powder and salt.
- Wheat flour: 62 g
- Baking powder: 1 tablespoon
- Salt: pinch
3
Beat 3 egg yolks in a large bowl with a mixer on high speed for three minutes.
- Chicken egg (large): 5 piece
4
Then add 67 grams of sugar to the yolks and continue whisking for about five minutes.
- Sugar: 420 g
5
Add 3 drops of lemon extract and 1 teaspoon of vanilla.
- Lemon extract: 5 g
- Vanilla extract: 2 teaspoons
6
Gently mix the flour mixture into the egg with a spoon.
- Wheat flour: 62 g
7
Add melted butter.
- Melted butter: 3 tablespoons
8
In a separate container, beat 3 egg whites until frothy.
- Chicken egg (large): 5 piece
9
Gradually add 2 tablespoons of sugar and whip until stiff peaks form.
- Sugar: 420 g
10
Gently fold the egg mixture into the dough.
11
Place the dough in a springform pan.
12
Bake the sponge for about 10 minutes until lightly browned (time depends on your oven). Let the sponge cool in the pan while you prepare the cheesecake filling.
13
Preparing cheesecake filling: place 225 grams of cream cheese, 65 grams of sugar, and all the corn starch in a bowl.
- Cottage cheese: 900 g
- Sugar: 420 g
- Cornstarch: 37 g
14
Beat with a mixer on the lowest speed for about 3 minutes until creamy, then add the remaining 675 grams of cheese and beat until smooth.
- Cottage cheese: 900 g
15
Increase the mixer speed to high and beat in 270 grams of sugar, add a teaspoon of vanilla extract.
- Sugar: 420 g
- Vanilla extract: 2 teaspoons
16
Reduce the mixer speed to minimum and add the remaining two eggs one at a time.
- Chicken egg (large): 5 piece
17
Whip the cream separately from the cheese mass.
- Cream 40%: 180 ml
18
Combine the cream and cottage cheese mixture and mix until smooth at the slowest speed. Do not mix too long, just ensure everything is combined.
19
Spread the cheese filling over the sponge cake in a springform pan.
20
Place the mold in a large pan or tray with high sides filled with hot water. The water should cover the mold by three centimeters. If you're worried about water getting into the mold, tightly wrap it in plastic wrap or a bag.
21
Bake the cheesecake at 170°C for one hour. The center of the finished cheesecake should slightly jiggle when the pan is gently shaken — don't overdo it!
22
Remove the cheesecake from the oven and let it cool on a rack for an hour.
23
Cover the cheesecake with plastic wrap and refrigerate for about four hours or overnight.
24
Remove the springform pan, place the cheesecake on a plate.
25
Decorate with strawberries and whipped cream (whip 250 ml of cream with 30 g of sugar).
- Strawberries: 200 g
- Cream 33%: 250 ml
- Powdered sugar with vanilla: 30 g