Alejandra Cota

2 Photos
Select File

Validate Cancel

Cheesecake Stuffed Cake

50 mins
40 mins
Super List
Upload a picture
To print
Two of your favorite desserts come together in one with this cheesecake-filled lemon cake recipe. For the cover, this cake has cream bitumen and a beautiful and delicious fruit decoration. In addition, the cheesecake does not require an oven, and the taste of this pastry recipe is fresh and novel.
Learn more about Alejandra Cota


20 portions
  • 1 cup butter, (180 g) melted, for the cake
  • 2 cups condensed milk, for the cake
  • 2 cups flour, for the cake
  • 4 eggs, for the cake
  • 2 teaspoons vanilla essence, for the cake
  • 2 teaspoons baking soda, for the cake
  • 1/4 teaspoons salt, for the cake
  • 4 cups cream cheese, for bitumen
  • 2 cups cream, for bitumen
  • 1/2 cups powdered sugar, for bitumen
  • 1 tablespoon lemon zest, for bitumen
  • 1 teaspoon vanilla extract, for bitumen
  • 1/4 cups whipping cream, hot, for the cheesecake
  • 2 cups White chocolate, melted, for cheesecake
  • 4 cups cream cheese, at room temperature, for the cheesecake
  • 1/2 cups condensed milk, for the cheesecake
  • 1/2 cups whipping cream, for the cheesecake
  • 1/8 cups yellow lemon juice, for the cheesecake
  • 2 envelopes gelatin, (7 gc / u) hydrated and melted, for the cheesecake
  • enough peach, cut into sheets
  • enough grapefruit, sliced
  • enough orange, sliced
  • enough strawberry, cut into sheets
  • enough Kiwi, sliced
  • enough blueberry
  • enough cherries
  • enough peppermint


Preheat the oven to 170 ° C.
For the cake, blend the butter with the condensed milk, the flour, the eggs, the vanilla essence, the baking powder and the salt until you get a smooth mixture.
Place the mixture in two greased and floured ovenproof refractories, and bake for 40 minutes. Cool and unmold.
For the bitumen, beat the cream cheese with the cream, the glass sugar, the vanilla and the zest, until it has a smooth and smooth consistency. Reservation.
For the cheesecake, mix the whipping cream with the white chocolate in a bowl until it forms a ganache; reservation.
Place the cream cheese, condensed milk, whipping cream in the blender, and beat until smooth. Then add the ganache, the lemon juice and the grenetina in the form of thread. Reservation.
To assemble the cake, place the first cake plate and fill with the cheesecake. Cover with the other layer of the cake plate, refrigerate until it sets and the cheesecake is more solid.
Cover with the bitumen and decorate with fruits and flowers; Cut and enjoy.


Decorate with fruits and flowers.


You can make your cake in refractory.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (10)
Lulu Ramirez
27/09/2020 11:47:06
No tiene suficiente explicación! Como carajos bamos a saber cuanto tiempo vamos a dejar el pastel en el horno???!
Ana Maria de Jesus Rodriguez Melendez
22/09/2020 21:28:56
Pronto preparare este postre desde que aparescan las leches condesadas, esta escasas por no decir qué no se encuentran
Joa Aqakncr
30/04/2020 12:05:11
Me encanta
Jose Angel Jimenez Chavez
20/04/2020 16:34:12
Esta persona egoísta no dice que a la mezcla para el pan le agrega jugo de limón.
Elba Garcia
04/04/2020 12:10:43
Se riquísimo
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.