CHEESECAKE SWIRL CAKE

Prepare the cream filling by mixing the package of cream cheese, half a cup of sugar, and half a teaspoon of vanilla until you have a smooth cream and the sugar is completely dissolved.

Set the cream filling aside and prepare the cake batter by beating the three eggs, one cup of sugar, and 1/4 cup of oil in a bowl until the mixture lightens and becomes fluffier.

Add one container of whole plain yogurt and half a teaspoon of vanilla (optional) to the batter mixture and incorporate thoroughly.

Sift and add 1 and a half cups of all-purpose flour and one tablespoon of baking powder to the batter, mixing just enough to combine everything evenly, without over-beating.

Transfer the smooth batter to a previously greased and floured pan.

Distribute spoonfuls of the reserved cream cheese filling over the entire surface of the batter, ensuring every slice gets filling.

Add dollops of strawberry jam (or another flavor/guava paste) on top of the cream filling.

Using a spoon, gently swirl the jam over the cake, avoiding mixing it deeply into the cake batter.

Bake in a preheated oven at 350°F (180ºC) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven, let the cake cool slightly, and serve.