Sponge cheesecake cake

Ingredients:

For the Sponge Cake:

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 4 eggs

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

For the Cheesecake:

- 2 packages (8 oz each) cream cheese, softened

- 3/4 cup granulated sugar

- 1 teaspoon vanilla extract

- 2 eggs

- 1/4 cup all-purpose flour

- 1/2 cup milk

Instructions:

1. **Prepare the Sponge Cake**:

- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

- In a small bowl, mix together flour, baking powder and salt.

- In a large bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar and vanilla extract.

- Add flour mix gradually, beating on low speed until just combined.

- Pour the batter into the prepared pan and spread it evenly.

- Bake for about 12-15 minutes or until the top springs back when lightly touched.

2. **Prepare the Cheesecake**:

- Without changing the oven temperature, in a large bowl, beat cream cheese until fluffy.

- Gradually beat in sugar and vanilla extract.

- Add eggs, one at a time, beating well after each addition.

- Beat in flour and milk until smooth.

- Pour the cheesecake mixture over hot sponge cake in pan. Spread it evenly.

- Bake for 40-45 minutes until the center is set.

- Once done, let the cheesecake cool in the pan on a wire rack for 10 minutes.

- Carefully run a knife around edge of pan to loosen, then cool for an additional hour.

3. **Finish the Cheesecake Sponge Cake**:

- Refrigerate the cake overnight, or for at least 4 hours. This will allow it to set up and become dense like a traditional cheesecake.