POUND CAKE WITH CREAM CHEESE FILLING RECIPES

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ORIGINAL PHILADELPHIA CREAM CHEESE CAKE RECIPE - FOOD.COM



Original Philadelphia Cream Cheese Cake Recipe - Food.com image

Make and share this Original Philadelphia Cream Cheese Cake recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 cheesecake, 14-16 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs (1 inner pack or 20 crackers)
1/4 cup sugar
1/3 cup butter, melted
16 ounces cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
8 ounces sour cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
  • Mix filling ingredients together and pour on top of the graham cracker crust.
  • Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
  • Reset oven to 400 degrees.
  • Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
  • Refrigerate a minimum of 6 hours or overnight.

Nutrition Facts : Calories 293.1, FatContent 20.8, SaturatedFatContent 11.5, CholesterolContent 96, SodiumContent 214.8, CarbohydrateContent 23.2, FiberContent 0.2, SugarContent 18.8, ProteinContent 4.3

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING ...



Lemon Raspberry Cake with Lemon Cream Cheese Frosting ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 2 hours 20 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar 
1/2 cup vegetable oil 
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice 
1 1/2 teaspoons vanilla extract 
3 large eggs 
2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon kosher salt 
1 cup whole milk 
1 stick unsalted butter, softened
8 ounces cream cheese, softened 
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 
1 teaspoon vanilla extract 
5 1/2 cups confectioners' sugar 
1/4 cup raspberry jam 
About 1 1/2 cups raspberries 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
  • Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
  • Whisk the flour, baking powder and salt together in a bowl.
  • Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
  • Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
  • For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
  • Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

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