WALNUT CREAM CHEESE CAKE
Discovered this cake years ago in the Joy of cheese cake cook book. This is unusual in that it contains cream cheese, but is not a cheese cake. the moist texture the cream cheese adds combined with the marvelous flavour of the nuts makes this a remarkable cake. Don't serve this cake chilled as it so much softer and moist at room temperature
Provided by Steve P.
Categories Dessert
Time 1h50m
Yield 1 Bundt Cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
- Preheat oven to 300ºF.
- Sift together the flour, baking powder, and salt.
- Set aside.
- In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
- Beat until smooth.
- Beat in the eggs, one at a time, until incorperated.
- The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
- Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
- Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
- Cool on wire rack and serve at room temperature.
Nutrition Facts : Calories 731, Fat 49, SaturatedFat 23.7, Cholesterol 201.8, Sodium 529.7, Carbohydrate 65.1, Fiber 2.1, Sugar 38.3, Protein 11.6
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