I've been working on a cheesecake, but one with a cake-y texture, instead of being creamy. This morning, I finally got one that worked and was moist, but not too moist. I used my regular genoise recipe, but added 11/2 t. vanilla and 1/2 t. lemon extract and 'melted' 8 oz of cream cheese along with the butter (in the microwave), then beat it with a fork. It didn't actually blend with the butter, but broke into tiny bits that could be incorporated evenly throughout the batter.
I dusted my cake with powdered sugar, but am thinking of making it again and drizzling it with some kind of glaze (strawberry, cherry, or raspberry)
Here is the recipe for the genoise, without the changes~
1 cup sugar
2 t. vanilla or almond extract (or 1 t. of each)
1 cup all-purpose flour
6 T. butter, melted and cooled, but still liquid
Preheat oven to 350. Lightly grease (or spray) an angel food or bundt pan; set aside. Melt the butter in a small saucepan (or in the microwave) and set aside to cool while your prepare the other ingredients.
Beat the eggs in a large mixing bowl, with an electric beater, until they are light and lemon-colored. Add the sugar, 1/4 cup at a time, beating well after each addition.
After all the sugar is in, continue beating until you can dribble some of the mixture from the beater onto the batter in the bowl and it leaves a 'track' that doesn't sink in and disappear.
Add the vanilla and/or almond flavoring. With a wire whisk, gently fold in the flour and, finally, the butter.
Spread mixture into the prepared pan and bake at 350, 30 to 40 minutes, or until cake has begun to pull away from the sides of the pan and the center springs back when you lightly press on it with your finger.
Cool for about 10 minutes, then turn out onto a rack or cake plate.