Tag Archives: cheesecake

Gooey Butter Cake

a St Louis tradition – gooey butter cake for breakfast

I’m not sure the name really captures what this cake is – a rich, dense butter cake that’s topped with baked cheesecake.  Doesn’t matter though, it really is delicious (and easy to make – an added bonus).

Original recipe here, but I altered it quite a lot to make it a little less sweet and also to increase the ration of cheesecake to cake.

Ingredients (to make a 20cm x 20cm square)

  • For the base:
  • 1 1/4 cups plain flour
  • 3/4 cup sugar (I’d be tempted to reduce that even further to 1/2 cup)
  • 1 tsp baking powder
  • Good pinch of salt
  • 110g melted unsalted butter
  • 1 egg
  • 3 tbs milk
  • For the cheesecake topping:
  • 200g cream cheese at room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 110g melted unsalted butter
  • 1 cup icing sugar

Method:

  • Preheat oven to 180C
  • Make the base first.  Combine the flour, sugar, baking powder and salt in a large bowl.
  • Add the egg, milk and butter and mix to combine
  • Transfer to a square cake tin 20cm x 20cm and spread evenly over the bottom of the pan
  • Set aside
  • For the cheesecake topping: In a large bowl, beat the cream cheese until light and fluffy
  • Add the eggs, vanilla and melted butter
  • Add the icing sugar in small batches (or you’ll end up with icing sugar all over yourself)
  • Pour mixture over base and use a spatula to smoothen out
  • Bake for 40-45 minutes until the top is golden brown
  • Cool in the pan for 30 minutes
  • Dust with additioanl icing sugar to serve

unbaked lemon cheesecake

I received a recipe for a delicious looking baked cheesecake the other day and it inspired me to make the much easier and equally delicious (in my mind) unbaked lemon cheesecake.

A reliable recipe that works every time:

Base
250g digestive biscuits, finely crushed
70g melted butter
zest of one lemon
1tsp lemon juice

Filling
250g cream cheese, at room temperature
250g sour cream
2 tbs lemon juice
1/2 cup sugar
2 tsp gelatine, dissolved in 2 tbs warm water

Mix all base ingredients together and line the base and sides of a 20cm springform tin, using the base of a tumbler to press the mixture down. Put in the fridge to set while you prepare the filling.

For the filling, cream the cheese and add in sour cream to mix. Add in lemon juice, sugar and mix well. Add the gelatine. Fill the base and chill for a few hours until set.