Strawberry Cheesecake Upside Down Bundt Cake

• Produce

  • 1 Lemon, Zest of
  • 175 g Strawberries, fresh
  • 1 Strawberries, fresh
  • 230 g Strawberry

• Refrigerated

  • 6 Egg, medium

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Dusting of icing/confectioners sugar
  • 280 g Plain flour
  • 1/2 tsp Salt
  • 500 g Sugar
  • 3 tsp Vanilla

• Dairy

  • 230 g Butter, unsalted
  • 250 g Cream cheese
  • 225 g Strawberry yogurt

• Other

  • 1/2 tsp Bicarb (baking soda

Found on giraffescanbake.com

Description

Directions

• Preheat your oven to 160C/325F. Grease a 10 bundt pan
• Beat the cream cheese and sugar together with a wooden spoon until combined. Beat in the eggs, vanilla and cornflour. Stir in the pureed and chopped strawberries. Set aside.
• Toss the chopped strawberries, sugar, cornflour and vanilla together. Then spread around the bottom of the bundt pan.
• Cream the butter and sugar until pale and fluffy, about three minutes using an electric/stand mixer. Beat in the eggs one at a time until combined, then stir in the vanilla extract and lemon zest.
• Combine the flour, salt and bicarb in a bowl.
• Alternate adding the yogurt and flour mix, starting and ending with the yogurt in three parts. Gently mix until combined, do not overmix.
• Spoon half of the cake batter into the bundt pan and spread out evenly. Pour all of the cheesecake mixture over the top. Spoon the rest of the cake batter on top and spread out.
• Bake for 60-70 minutes, until springy to touch and a skewer comes out clean.
• Leave to cool in the pan for 1 hour, then turn out onto a wire rack to cool completely.
• Dust with icing sugar when ready to serve