Do you have some time to watch a completely ridiculous video?

It made me smile quite a few times.

This Cake ‘n Cheese Cake made me smile, too.

What makes this cheesecake different is that instead of the usual graham cracker or biscuit crumb crust, it has a cake batter crust. Think cake batter cheesecake.

Fresh berries are a natural accompaniment. I was going to serve the cheesecake with a raspberry sauce, too, but I had some caramel sauce on hand and decided to go with that. Of course, I had to sprinkle some salt on the caramel. Very nice.

Cake ‘n Cheese Cake

Ingredients for cheesecake filling:

8 oz cream cheese, softened
2/3 cup sugar
1/2 cup dairy sour cream
1 teaspoon vanilla
2 eggs

Ingredients for cake:

1 cup flour
1 teaspoon baking powder
Dash salt
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla

Ingredients for topping:

1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Garnish with fresh raspberries and/or raspberry sauce. I decided that salted caramel was the thing for me, so I spooned some jarred caramel sauce around my slice and sprinkled the sauce lightly with Maldon sea salt flakes.

Directions:

1. Heat oven to 325°F. Grease and flour bottom only of 10-inch deep dish pie pan or 9-inch square pan (I used a 10 inch springform pan).

2. In small bowl, beat cream cheese and 2/3 cup sugar until light and fluffy. Add 1/2 cup sour cream and 1 teaspoon vanilla; blend well. Add eggs 1 at a time, beating at low speed. Set aside.

3. In medium bowl, combine flour, baking powder and salt.

4. In large bowl, beat butter and 2/3 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in milk and 1 teaspoon vanilla. Add dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread batter in bottom and up sides of greased and floured pie pan, spreading thinner on sides. Pour cream cheese mixture over batter.

5. Bake at 325°F for 40 to 45 minutes or until cheesecake is almost set in center and cake is golden brown.

6. Meanwhile, in small bowl, combine all topping ingredients.

7. Remove cake from oven; spread evenly with topping. Bake an additional 5 minutes. Cool; refrigerate 3 to 4 hours before serving. Store in refrigerator.

Serves 10

Recipe from Pillsbury Best Of The Bake-Off Cookbook

I just made a mixtape of my current music obsessions to hand out to my husband and some friends. I’ve already played 14 of the 18 artists on my mix here on I Sing In The Kitchen.

But, not Yusuf Azak.

Yet.

Today is the day.

If you haven’t heard Glasgow based Yusuf Azak’s music, you do not know what you are missing.

My intro to his music was ‘Turn On The Long Wire’, from 2010. The packaging completely took my breath away. A colorful geometric patterned hand folded paper insert held the CD. Unfold the insert and on the flip side is a reprint of a notebook page that has Yusuf’s handwritten explanations for his music. I love that.

I love the songs, too. The breathless, unique vocals. Sometimes I want to offer an oxygen mask.

Strings and guitar haltingly ducking in and out of the singing make every song interesting. Lots of vocal ‘Aaahs’ add to the instrumentation.

Eclectic and always interesting. I find new things I like with every listen.

The song I put on the mixes, The Key Underground, is probably the most crowd friendly. Upbeat, danceable, catchy.
Yusuf Azak-The Key Underground

This video for Eastern Sun is minimal and moving. The guitar is brilliant.

Check out Yusuf Azak on Facebook and Bandcamp, where you can get a free music download.

You can buy the music over at Song, By Toad Records

Cheers!