This one is so incredible because of the sponge cake base!
Had to Bookmark that recipe! Sounds good!
Just a note: The ingredients for the Cream Cheese Filling don’t print when one prints out the recipe at the link.
Need to print the ingredients list off the page before clicking on Print.
The only item we noted that can’t be determined by reading the prep list is how many eggs. So need that information as other recipes one might assume similar are double the amount of eggs as those recipes don’t require egg separation.
I am trying this recipe right now. It is in the oven. I have to agree with some of the comments on that site that the sponge cake base rises to high. I cut mine down to a little less than half, after baking. If I had not the batter for the cheese cake would not have fit my pan. I also spread a layer of homemade strawberry fig jam on top of the sponge cake before adding the batter. I used up almost a whole pint jar of the jam. So it needs to bake about another half hour and then a cool down in the fridge! Will report back tomorrow on how it tastes!
Wife and I had a slice of the cheese cake this morning with our coffee. Wife says it is very good and I agree. The strawberry fig jam I used to top the sponge cake portion tinted the sponge a nice red color and has a great taste. Keeper recipe. We have never had a Junior’s cheese cake so we can’t compare this one to it. Just have to say it is very delicious.