When Paul told me about the recipe, he called a double-crusted Polish cheesecake, but it's not so much a traditional cheesecake as it is a a sweet yeasted bread with a cheese filling. If you think of it as a cheesecake, you'll expect more cheese filling and less dough. If you think of it as a cheese-filled cake, you'll expect it to be softer and a bit more delicate than this yeasted bread.
But think of it as a sweet bread with a cheesecake filling, and you're all ready for breakfast, brunch, or dessert.
When I made it, the outer edges of the cake had a higher dough-to-filling ratio than the center of the cake where there was more filling and less dough. I don't know if that's the expected outcome, or the result of how I rolled the dough and put it in the pan. But it's something to keep in mind as you cut and serve.
Sweet Bread Cheesecake
|Close to the edge, there's less filling, more dough.|
1/2 cup (1 stick) unsalted room temp. butter
eggwash (1 lightly beaten egg white)
1 teaspoon vanilla
About a half-hour into the rise, I preheated the oven to 350 degrees.