This simple recipe is right out of Mom’s handwritten notebooks. It was a favorite dessert in our house. It has cake on the bottom, a light cream cheesecake layer on top. She baked it in an eight-inch square Pyrex dish with vertical sides.
I like this desert for several reasons. It can be made a day ahead. With the possible exception of cream cheese, all other ingredients are usually found in most kitchens. It's the right size dessert for a casual dinner or luncheon and it’s light! You can get creative, serving it with several fruit toppings or lemon curd. It almost competes with boxed desserts for ease in making. Did I mention it also tastes great?
Mom liked releasing the dessert to a serving dish in one piece. She lined the base with parchment paper. I don't bother; spreading the sticky cake base is a little harder with parchment.
If making the same day, refrigerate at least a few hours ahead. Remove closer to serving time.
We always have packaged berries in our freezer. Making a blueberry topping as an example is as simple as hearting frozen berries in a pot with sugar to taste, thickening by evaporating some of the excess juices. However, hands down, my favorite topping is the lemon sauce in the recipe above. The lemon sauce can also be made the day before. Refrigerate it right in the cooking pot. When cooled to room temperature, it will form a jell that melts when reheated.
Cake batter
Cream Cheese cake
Optional topping