We’ll start with this juicy berry pie with cheesecake filling. And in case you’re wondering right now: Cheesecake filling? What’s that supposed to be? Well, this berry cake consists of a delicious sponge cake hiding a cheesecake inside. The whole thing is really pimped up in flavor with fresh berries. So good.
Berry Cake with Cheesecake Filling
This berry cake consists of a delicious sponge cake hiding a cheesecake inside. The whole thing is really pimped up in flavor with fresh berries. So good.
Ingredients
- For the dough:
- 100 g blueberries
- 150 g raspberries
- 150 g soft butter
- 150 g sugar
- 1 pinch of salt
- 3 eggs
- zest of half an organic lemon
- 50 g sour cream, warm
- 300 g flour
- 2 tsp. baking powder
- 50 ml milk, warm
- 25 g chopped pistachios
- For the cheesecake filling:
- 1 egg yolk, room temperature
- 35 g sugar
- 1 tsp lemon juice
- 20 g cornstarch
- 250 g cream cheese, cold
- For the topping:
- 200 g cream cheese
- 4 geh. tsp. powdered sugar
- ½ cup berries and powdered sugar to sprinkle on top as desired
- Also:
- 1 loaf pan (25 x 10 cm)
- Baking paper and some butter for the form
Instructions
Preheat oven to 180 degrees (top/bottom heat). Line the loaf pan with baking paper. Only the long side from the side to the other side, so you can then easily lift the cake out afterwards.
Beat butter, sugar and salt until light.
Beat in eggs one at a time for at least 0.5 minutes.
Stir in lemon zest and sour cream.
Mix flour and baking powder and stir into the rest together with milk.
Fold in the pistachios.
For the cheesecake filling:
Mix the ingredients for the cheesecake filling, just very lightly with a spoon.
Pour half of the batter into the loaf pan, folding up the sides a bit. Spread half of the berries on the dough. Spread cheesecake mixture on top, top with remaining berries, spread remaining batter on top and smooth.
Bake in preheated oven for about 60 minutes. After about 40 minutes, place a sheet of baking paper on top of the cake to prevent it from getting too dark. Don't forget to test with chopsticks.
Remove from oven, let cool for about 10 minutes, then lift out of pan and cool completely on a cooling rack.
How to proceed:
Once the cake has cooled, mix cream cheese with powdered sugar and spread on the cake, top with berries and serve.
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