This recipe highlights the salty dairyness of cream cheese in a cake which holds its pleasing moist crumb for a few days after it has been baked. It is difficult to describe its texture as it possesses neither a cloying nor the melt-in-your-mouth quality of a cheesecake. It is neither crumbly nor fluffy. I can only liken its texture to that of a rich and heavy genoise because I think it is essentially just that.
I think this would make the perfect kid's party cake, all that is lacking is a generous slathering of good chocolate frosting and a few obligatory crunchy and colourful sugar adornments kids adore. Their parent's might even indulge and enjoy a slice or two.