Ingredients:
- Cake flour 115 grams
- Baking powder 2 grams
- Eggs 4
- Granulated sugar 135 grams
- Salt 1/2 teaspoon
- Condensed milk 35 grams
- Melted butter 80 grams
- Water 45 grams
- Vanilla extract 1 tablespoon
- Vanilla essence (optional)
Instructions for Vanilla Sponge Cake:
1. Sift cake flour and baking powder together, then set aside.
2. Beat eggs, salt, granulated sugar, and vanilla extract with a low-speed hand mixer until well combined.
3. Gradually add the sifted flour mixture and continue beating at medium speed until the batter becomes fluffy and white.
4. Add condensed milk, melted butter, water, and vanilla essence (if using). Mix well using a spatula until fully incorporated.
5. Pour the batter into a lined baking tray.
6. Bake in a preheated oven at 220 degrees Celsius for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the vanilla sponge to cool before using it as the base.
Cheesecake Topping:
- Cream cheese: 500 grams
- Granulated sugar: 175 grams
- Eggs: 2
- Egg yolks: 2
- Cake flour: 24 grams
- Heavy cream: 120 milliliters
- Lime juice: 2 limes
- Blueberries (canned): 1 can
Instructions for Cheesecake Topping:
1. Beat cream cheese with a low-speed hand mixer until softened. Gradually add sugar and cake flour. Continue beating until sugar is well combined with cream cheese.
2. Add eggs and egg yolks one at a time, beating at low speed until the mixture is smooth.
3. Add heavy cream and lime juice. Mix until well combined and smooth.
4. Pour the cheesecake mixture onto the cooled vanilla sponge base.
5. Bake in a preheated oven at 160 degrees Celsius for 30 minutes or until the cheesecake is set.
6. Decorate the top of the cheesecake with canned blueberries.
Enjoy your Vanilla Sponge and Cheesecake!
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