Name: Cheesecake-Cake
Ingredients: 1 Tbsp. unsalted butter, room temperature; 4 large eggs, room temperature; 3 8-oz. packages cream cheese, room temperature; 1 cup (200 g) sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 cup sour cream; 2 tsp. vanilla extract; 1 cup (200 g) sugar; 7 Tbsp. unsalted butter, room temperature; ¼ tsp. baking powder; ¼ tsp. kosher salt; 1 large egg, room temperature; ¼ cup sour cream; 1 tsp. vanilla extract; ¾ cup (94 g) all-purpose flour, sifted; Matcha, unsweetened cocoa powder, finely ground freeze-dried fruit, finely ground instant coffee, ground turmeric, ground cinnamon, and/or powdered sugar (for serving; optional); Fresh fruit (for serving; optional)

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Photo by Laura Murray, Food Styling by Pearl Jones, Prop Styling by Nicole Louie

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

Recipe notes