Cheesecake Bundt cake

Name: Cheesecake Bundt cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 250 g Butter or margarine; 200 g Double cream cream cheese; 450 g Sugar; 5 Eggs (size M); 1 untreated lemon; 400 g Flour; 1 pinch Salt; 1 TEASPOON Baking Powder; 1 TEASPOON Baking soda; 7-10 Tbsp possibly icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

250 g Butter or margarine
200 g Double cream cream cheese
450 g Sugar
5 Eggs (size M)
1 untreated lemon
400 g Flour
1 pinch Salt
1 TEASPOON Baking Powder
1 TEASPOON Baking soda
7-10 Tbsp possibly icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cream butter, cream cheese and sugar with the whisk of the hand mixer. Add the eggs bit by bit and mix well each time. Wash the lemon hot and grate it dry. Grate the peel thinly, squeeze out the juice.
2
Mix flour, salt, baking powder and baking soda. Stir lemon zest, 2-4 tbsp. lemon juice and flour mixture into the egg mixture. Pour into a greased and flour-spread pancake tin (approx. 2 1/2 litres capacity).
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out the finished cake and let it rest in the pan for a short time. Turn out the cake and let it cool down.
4
Dust with icing sugar if necessary. Strawberry cream tastes good with it.