Beat the butter and sugar for about 3 minutes with the mixer. Add egg, milk and vanilla and stir for another minute. Mix the flour, baking powder and salt in another bowl. Add to the butter mixture and stir in. The result is a rather tough dough. Spread half of the dough mixture on the parchment-lined bottom of a 26-inch springform pan. The second half of the dough will be needed later.
Cream cheese filling:
Mix the cream cheese with sugar for about 2 minutes. Mix in the eggs one by one. Add the vanilla and flour, stir everything again and finally place in the springform pan.
Mix the butter, cinnamon and brown sugar together. Pour spoonfuls over the cream cheese mixture.
Now spoon the remaining half of the dough over the cake. Then whisk the whole thing with a knife or stir and mix.
Bake the cake at 175 ° C for about 50-55 minutes.
Allow to cool completely in the mold, then prepare a chewy, not too runny topping and decorate the cake with it.
This cake tastes particularly good when it is warmed up a little!