500grams* block PHILADELPHIA Block cream cheesecubed and softened
2Eggs + 1 Yolk
1tspVanilla Bean Paste
Ingredients for Cranberry Rum Cake Base
100gramsof Caster Sugar
55gramsof Almond Meal
1tsp(3.5 grams) Baking Powder
1cupof Dried Cranberriessoaked in 60 ml rum
Ingredients for Sour Cream and topping
2tsp(10 grams) of Caster Sugar
Fresh fruits for decorationI used blackberries, cherries, blueberries, pomegranate
Mint leavesfor garnish
Spray a large bundt pan (I used a 30 inch bundt pan) with vegetable oil. Make sure to wipe the bundt pan with kitchen paper so your cake doesn't end up too oily.
Set the oven to 160 degrees Celsius (non-fan forced).
In a stand mixer, beat the PHILLY cheese cubes on low speed. Add in the caster sugar and beat until smooth.
Add in the eggs, one at a time.
Continue beating and add in the rum, salt and vanilla bean paste.
Pour mixture into prepared bundt pan. Set aside, whilst you prepare the next stage.
Once you are ready, pop the bundt pan into the oven and bake the cheesecake for 25-30 minutes.
For Cranberry Rum Butter Cake Base
In a large bowl, sieve in flour, baking powder and almond meal. Set aside.
In a stand mixer, beat the sugar and butter together until smooth.
Add in the eggs, one at a time.
Add in the flour mixture in batches, whilst mixing.
The texture of the mixture should be quite thick.
Loosen the mixture by adding in the milk. Mix until smooth. Don't worry if there are chunks of butter within the mixture (it'll melt in the oven anyway).
Once the 30 minutes is up (from baking the cheesecake), quickly remove the cheesecake from the oven. Speed is crucial here, as cheesecakes tend to not like being exposed too much (with the oven door being opened whilst baking). The cheesecake should be nearly baked by now, and will have a solid form.
Pour in the Cranberry Rum Butter Cake mixture over the top of the cheesecake, spreading the mixture evenly across the cheesecake.
Scatter in the cranberries over the top of the mixture. Feel free to drizzle the cranberry rum liquid over the mixture as well. **
Bake for 30-35 minutes on 175 degrees Celsius (check with a wooden skewer at the 30 minute mark).
Once cooked, remove from oven and set aside to cool (1-3 hours). I let mine cool for a few hours before refrigerating overnight for the flavours to develop.
Here comes the tricky part. When you are ready to unmould and serve the cake, remove the cake from the fridge and let rest on a benchtop until it comes down to room temperature. When I was unmoulding my cake, the top of the bundt pan where the cheesecake section sat, was still quite cold, so I let it rest on some warm water to loosen up.Using a palette knife, edge along the sides of the bundt pan to ensure that the rest of the cake loosens away from the bundt pan.
Turn your bundt pan over onto a cake stand or a serving plate (I tend to place the plate over the pan and turn it all over together). Give it a minute, the cake should loosen enough to drop freely onto the cake stand.
To serve, whisk the sour cream together with the caster sugar. Spoon generous amounts over the top of the cake. Top up with any summer berries (in the Southern Hemisphere) or any other fruit you can get your hands on to form a wreath. Garnish with fresh mint or holly if available.
Notes: *each block comes in a 250 gram pack (so get the twin block). ** the reason why the rum soaked cranberries aren't incorporated into the batter is to prevent the red colour from running and staining the cake.