Cherry cheesecake cake

This Cherry cheesecake cake is a delicious mix of a tender sponge cake,juicy cherries and a creamy cheesecake layer.I have been making a lot of cherry recipes lately and i might have an obsession with these little fruits but for a reason-they're absolutely delicious in baked goods!You know me,when it comes to my favourite cakes,fruit cakes are right up there!I mean,who doesn't love biting into a sweet treat and hitting into a juicy piece of fruit.

This super moist cake is both pretty and delicious yet extremely easy to make,it takes just 20 minutes to prep and get in the oven!!It's an eye-catching dessert,perfect for entertaining a crowd with a sweet tooth!

Cake batter is spread out evenly on the bottom of the pan then topped with a cream cheese layer and sweet cherries,and baked until the fruit is juicy and cheesecake is set in the middle.Cherries work very well here,keep the cake moderately sweet and adds a delicious fruity taste.They create a bit of tartness in each bite,which pairs well with with the sweet cake and creamy cheesecake.But if cherries aren't your thing,feel free to sub in your favorite summer fruit.Blueberries,strawberries or raspberries will work incredibly well too!

Prep Time: 20 Minutes
Cooking Time: 50-60 Minutes
Yield:12 portions



  • 200g all-purpose flour
  • 120g caster sugar
  • 75g unsalted butter,soften
  • 75ml vegetable oil
  • 50ml whole milk
  • 2 large eggs
  • 1 tsp baking powder
  • 1tbsp finely grated lemon zest

Cream cheese layer:
  • 2 large eggs
  • 300g full-fat cream cheese such as Philadelphia,drained
  • 100ml heavy cream(30% fat content)
  • 80g caster sugar
  • 10g cornstarch
  • 1 tsp good quality vanilla extract

  • 500g sweet cherries,stemmed and pitted

For dusting:
  • 1 tbsp cocoa powder


  • Preheat oven to 175ºC/345ºF(convection/fan forced mode)
  • Line base and sides of a 20cm x 25cm rectangular pan with parchment paper,extending paper 3cm above the pan edges.
  • In a large bowl,add butter,vegetable oil,sugar,eggs and lemon zest and using an electric mixer whisk until smooth,for about 1 minute.
  • Pour in milk and whisk until just combined.
  • Sift the flour and baking powder on top of the egg mixture,a little at a time, and mix quickly with a wire whisk to avoid lumps.
  • Pour the mixture into the prepared pan and spread it evenly then dust with cocoa powder on top(this step is optional but the cocoa line between layers adds a little charm to the finished cake).Set aside and prepare the filling.

  • In a medium bowl,whisk cream cheese,heavy cream,cornstarch,sugar and vanilla extract until smooth,about 1 minute.Scrape down the bowl.
  • Add eggs all at once and mix just until combined.
  • Pour cream cheese mixture on top of the batter and spread it evenly.

  • Arrange cherries on top,gently pushing them down slightly into the batter.
  • Bake at 175ºC/345ºF(convection/fan forced mode) for 50-60 minutes until  cheesecake filling is set in the center and top is golden.

  • Remove the cake from the oven and let the cake cool for 1h in the pan then transfer the cake to a wire rack to cool completely.
  • Dust with icing sugar,cut into pieces and serve!
  • Store leftovers in the refrigerator,in an airtight container for up to 3 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


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