old fashioned layered cheese cake

Name: Old Fashioned Layered Cheese Cake
Prep time: 20 min
Cook time: 30 min
Yield: 10
Ingredients: 2 stick(s) butter, at room temperature; 3 1/4 cup(s) flour; 2 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 2 cup(s) sugar; 8 large eggwhites; 1 cup(s) milk, whole; 2 teaspoon(s) vanilla extract; ## LEMON CURD; 2 1/4 cup(s) sugar; 3/4 cup(s) plus 1 tablespoon fresh lemon juice; 1 1/2 stick(s) unsalted butter, melted; 12 large egg yolks; 3 tablespoon(s) finely grated lemon zest; 1/2 teaspoon(s) salt

(1 RATING)

158 Pinches 3 Photos

Linda Griffith

Augusta, GA

Updated on Jun 2, 2011

I don't where the name cheese cake came from because this doesn't have a bit of cheese in it. It's an old cake recipe way before the cheesecake that we have today was known too much about This is a cake from my youth. It was very popular while I was growing up. My Aunt Carrie used to make this for me and I couldn't get enought of it. It is a timeless recipe, although it's not time consuming, it has a lot of steps to follow, but Well worth the effort...We had a famous bakery in town that specialized in this cake and just about every birthday day cake had the lemon curd filling. I hope you will enjoy this recipe as much as I am enjoying sharing it with you.

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prep time 20 Min

cook time 30 Min

method ---

yield 10 to 1slices

Ingredients

2 sticks butter, at room temperature
3 1/4 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
8 large eggwhites
1 cup milk, whole
2 teaspoons vanilla extract
LEMON CURD
2 1/4 cups sugar
3/4 cup plus 1 tablespoon fresh lemon juice
1 1/2 sticks unsalted butter, melted
12 large egg yolks
3 tablespoons finely grated lemon zest
1/2 teaspoon salt

How To Make old fashioned layered cheese cake

Step 1

Preheat oven to 350 degrees. Grease three 9 inch cake pans and line with parchment paper. Mix flour, salt and baking powder and sift onto a sheet of wax paper.

Step 2

In a large mixing bowl, beat sugar and butter until light and fluffy, scrapping sides as needed. Whisk egg whites until well blended but not foamy, 2 at a time and add to batter (add to batter in four batches) Make sure each addition is well incorporated.
Step 3

Add dry ingredients and milk to batter, alternating in four batches. Mix each addition until just blended. Add in vanilla
Step 4

Divide the batter into the three prepared pans. Bake for about 20 minutes or until cake springs back when touch near center. Let rest in pans for five minutes before removing from pan to baking racks.Cool to room temperature
Step 5

Lemon Curd:
Step 6

Place all ingredients in a large heavy saucepan and whick to blend. Place over medium heat and cook stirring constantly until filling thickens and candy thermometer registers 170 degrees, about 15 minutes. Do not allow filling to simmer or boil. Pour into a bowl and let come to room temperature.
Step 7

Frost between layers, sides and top. Curd is see through so you will see cake inside. You may need to push 3 or 4 long wooden skewers into the cake to keep it from sliding until icing is set. If you like, you can add a couple of drops of yellow food coloring to the fillings. Sprinkle liberally with fine coconut
Step 8

If you want a prettier cake, fill between layers with lemon curd and ice with 7 minutes frosting.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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