Farmers Cheesecake Bundt Cake

After countless baking experiments in my kitchen, some recipes become instant family favorites, and the Farmers Cheesecake Bundt Cake is undoubtedly one of them. From the moment the tantalizing aroma of vanilla and cream cheese fills the air, to the first blissful bite of its moist, tender crumb and rich, tangy filling, this cake is a guaranteed crowd-pleaser. My family, usually quite critical of my baking endeavors, devoured this bundt cake in record time, requesting it again just days later. It’s the perfect balance of comforting home-baked goodness and sophisticated cheesecake indulgence, making it ideal for everything from casual weekend brunches to elegant dinner parties. This isn’t just another dessert; it’s a memory in the making, a slice of happiness baked into a beautiful bundt shape.

Ingredients

• All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. We’ll need it for both the cake batter and dusting the bundt pan.
• Granulated Sugar: Sweetens both the cake and the cheesecake filling, contributing to moisture and browning.
• Baking Powder: A leavening agent that helps the cake rise and become light and airy.
• Baking Soda: Another leavening agent, working in tandem with baking powder to create a perfect texture.
• Salt: Enhances the flavors of all the ingredients and balances the sweetness.
• Large Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure and moisture.
• Vegetable Oil: Adds moisture and tenderness to the cake, resulting in a soft crumb.
• Buttermilk: Provides a tangy flavor and tenderizes the gluten in the flour, resulting in a moist and delicate cake. It also reacts with baking soda for lift.
• Vanilla Extract: Infuses both the cake and cheesecake filling with warm, classic vanilla flavor. Use pure vanilla extract for the best results.
• Cream Cheese: The star of our cheesecake filling, providing that signature creamy, tangy flavor and rich texture. Ensure it’s full-fat for the best cheesecake experience.
• Farmers Cheese (or Ricotta Cheese): Adds a unique dimension to the cheesecake filling. Farmers cheese brings a slightly drier, crumbly texture and a subtle tang, while ricotta offers a smoother, creamier alternative with a mild flavor. Both contribute to a delightful complexity.
• Lemon Zest: Brightens up the cheesecake filling with a touch of citrusy freshness, balancing the richness and adding a delightful aroma.

Instructions

1. Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan. Ensuring every nook and cranny is coated is crucial to prevent the cake from sticking. You can use baking spray with flour for extra insurance, or traditional butter and flour. Tap out any excess flour. This step is essential for easy cake removal later.
2. Combine Dry Ingredients (Cake Batter): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure the leavening agents are evenly distributed throughout the flour. This prevents pockets of baking powder or soda that can lead to uneven rising or a bitter taste.
3. Combine Wet Ingredients (Cake Batter): In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well combined. Ensure the eggs are fully incorporated into the wet ingredients for a smooth batter.
4. Combine Wet and Dry Ingredients (Cake Batter): Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until the dry ingredients are just moistened, and a few streaks of flour are still visible.
5. Prepare the Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese and farmers cheese (or ricotta cheese) with an electric mixer until smooth and creamy. Make sure both cheeses are at room temperature for easy blending and a lump-free filling.
6. Add Sugar and Flavorings (Cheesecake Filling): Gradually add the granulated sugar to the cream cheese mixture, beating until light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until just combined. Again, avoid overmixing the cheesecake filling after adding eggs to prevent it from becoming too dense.
7. Assemble the Bundt Cake: Pour about two-thirds of the cake batter into the prepared bundt pan, spreading it evenly. This will form the base layer of your cake.
8. Add Cheesecake Filling: Gently spoon the cheesecake filling over the cake batter in the bundt pan. Try to distribute it evenly, but it’s okay if it’s not perfectly smooth.
9. Top with Remaining Cake Batter: Carefully pour the remaining cake batter over the cheesecake filling, spreading it to cover the filling completely. This will encase the cheesecake layer within the cake.
10. Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the cake (avoiding the cheesecake filling area if possible) comes out clean. The top of the cake should be golden brown, and the edges should be pulling away slightly from the sides of the pan.
11. Cool in Pan: Let the cake cool in the bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to firm up slightly, making it easier to remove without breaking.
12. Cool Completely: Allow the Farmers Cheesecake Bundt Cake to cool completely on the wire rack before slicing and serving. This is crucial for both flavor and texture. The flavors meld and deepen as it cools, and the cheesecake filling sets properly.

Nutrition Facts

(Per Serving, approximately 12 servings per cake)

• Calories: 450 kcal
• Fat: 25g

Please note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.

Preparation Time

• Prep Time: 30 minutes (includes measuring ingredients, mixing batters and filling, preparing the bundt pan)
• Bake Time: 50-60 minutes
• Cooling Time: 2 hours (minimum, for optimal flavor and texture)
• Total Time: Approximately 3 hours (including cooling)

This Farmers Cheesecake Bundt Cake is a labor of love, but the active preparation time is relatively short. Most of the time is hands-off baking and cooling, allowing you to focus on other tasks while the magic happens in the oven.

How to Serve

• Dust with Powdered Sugar: A classic and simple way to enhance the cake’s visual appeal. A light dusting of powdered sugar adds a touch of sweetness and elegance.
• Serve with Fresh Berries: The tartness of fresh berries like strawberries, raspberries, or blueberries complements the richness of the cheesecake and adds a burst of freshness.
• Drizzle with Fruit Compote: A homemade or store-bought fruit compote (cherry, blueberry, or raspberry are excellent choices) adds moisture, flavor, and a beautiful presentation.
• Top with Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or crème fraîche provides a creamy contrast to the cake and enhances its decadent nature.
• Caramel Sauce Drizzle: For a richer, sweeter indulgence, drizzle warm caramel sauce over the cake slices. The caramel notes pair beautifully with the cheesecake and cake flavors.
• Chocolate Shavings: Dark or milk chocolate shavings add a sophisticated touch and a hint of bitterness that balances the sweetness of the cake.
• Serve Slightly Warm or Chilled: This cake is delicious served slightly warm, allowing the cheesecake filling to be extra creamy. It is also wonderful chilled, especially on a warm day, offering a firmer, more refreshing texture.
• Accompanied by Coffee or Tea: Pair a slice of Farmers Cheesecake Bundt Cake with a hot cup of coffee or tea for a perfect afternoon treat or dessert after dinner.

Additional Tips for Baking the Perfect Farmers Cheesecake Bundt Cake

1. Use Room Temperature Ingredients: Ensure your cream cheese, farmers cheese (or ricotta), and eggs are at room temperature. This is crucial for creating a smooth, lump-free cheesecake filling and ensuring all ingredients blend together seamlessly. Room temperature ingredients emulsify better, resulting in a more homogenous batter and filling.
2. Don’t Overmix the Batter and Filling: Overmixing can develop gluten in the cake batter, leading to a tough cake. It can also incorporate too much air into the cheesecake filling, causing it to crack during baking. Mix until just combined for both the cake batter and cheesecake filling.
3. Grease and Flour Your Bundt Pan Thoroughly: Properly preparing your bundt pan is paramount for easy cake removal. Don’t skimp on the grease and flour, reaching every crevice. Consider using baking spray with flour for extra insurance, especially for intricately designed bundt pans.
4. Tap the Bundt Pan Before Baking: After pouring the batter and filling into the bundt pan, gently tap the pan on the countertop a few times. This helps release any air bubbles trapped in the batter, resulting in a smoother, more even cake texture and preventing large holes.
5. Bake at the Correct Temperature: Baking at the correct oven temperature is essential for even baking and preventing the cake from drying out or burning. Use an oven thermometer to ensure your oven is accurately calibrated. If your oven runs hot, you may need to reduce the temperature slightly.
6. Let the Cake Cool in the Pan Before Inverting: Resist the temptation to immediately invert the cake after baking. Allowing it to cool in the pan for 15-20 minutes helps it firm up slightly, making it less likely to break when you invert it.
7. Cool the Cake Completely Before Serving: While tempting to cut into a warm cake, letting the Farmers Cheesecake Bundt Cake cool completely is crucial for both flavor and texture. The flavors meld and deepen as it cools, and the cheesecake filling sets properly, resulting in the best possible eating experience.
8. Experiment with Flavor Variations: While the classic recipe is delicious, don’t be afraid to experiment! Add spices like cinnamon or nutmeg to the cake batter for a warmer flavor profile. Incorporate mix-ins like chocolate chips, chopped nuts, or dried fruit into the cake batter or cheesecake filling. You can also try different citrus zests or extracts to customize the flavor to your liking.

Frequently Asked Questions (FAQ)

Q1: Can I use ricotta cheese instead of farmers cheese?
A: Yes, absolutely! Ricotta cheese is a great substitute for farmers cheese in this recipe. It will result in a slightly smoother and creamier cheesecake filling compared to the slightly drier texture you get with farmers cheese. Both options are delicious, so it comes down to personal preference.

Q2: Can I make this cake ahead of time?
A: Yes, this Farmers Cheesecake Bundt Cake is a fantastic make-ahead dessert. In fact, it often tastes even better the next day after the flavors have had time to meld. You can bake it a day or two in advance and store it tightly covered at room temperature or in the refrigerator.

Q3: How do I store leftover Farmers Cheesecake Bundt Cake?
A: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cake to come to room temperature for about 30 minutes before serving for the best texture.

Q4: My cheesecake filling cracked on top. What did I do wrong?
A: Cracking in cheesecake filling can happen for a few reasons, often due to temperature fluctuations or overbaking. Avoid opening the oven door frequently during baking to maintain a consistent temperature. Also, ensure you are not overbaking the cake. Slight cracks are often unavoidable and don’t affect the taste. You can easily cover them with powdered sugar or toppings.

Q5: Can I freeze Farmers Cheesecake Bundt Cake?
A: Yes, you can freeze this cake. Allow it to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Q6: Can I use a different type of pan if I don’t have a bundt pan?
A: While a bundt pan is ideal for this recipe’s presentation and even baking, you can use a 9×13 inch baking pan or two 9-inch round cake pans. Adjust the baking time accordingly, as thinner layers will bake faster. Check for doneness with a skewer.

Q7: Can I reduce the sugar in this recipe?
A: You can slightly reduce the sugar in both the cake batter and cheesecake filling, but sugar contributes to moisture and texture as well as sweetness. Reducing it too much might affect the cake’s overall texture and flavor. Start by reducing it by no more than 1/4 cup in each component and see if you are satisfied with the sweetness.

Q8: What can I do if my cake sticks to the bundt pan even after greasing and flouring?
A: If you’ve had trouble with cakes sticking to bundt pans, try using baking spray that contains flour, which provides extra release. Make sure you are greasing every crevice of the pan. After baking and cooling slightly, gently loosen the edges of the cake with a thin knife or spatula before inverting. If it still sticks, try placing a warm, damp towel over the inverted pan for a few minutes to help loosen the cake.

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