Rich Strawberry Cheesecake Pound Cake with a Creamy Filling
Ingredients
For the Pound Cake:
– 1 cup unsalted butter, softened 🧈
– 2 cups granulated sugar
– 4 large eggs 🥚
– 1 teaspoon vanilla extract 🌼
– 3 cups all-purpose flour
– ½ teaspoon baking powder
For the Cheesecake Filling:
– 8 oz cream cheese, softened 🧀
– ½ cup granulated sugar
– 1 large egg 🥚
– 1 teaspoon vanilla extract 🌼
For the Strawberry Swirl:
– 1 cup fresh or frozen strawberries, thawed and pureed 🍓
– 1 tablespoon cornstarch
Instructions
1. Make the Pound Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour half of the batter into the prepared loaf pan.
5. Make the Cheesecake Filling: Beat together the cream cheese, sugar, egg, and vanilla until smooth. Spread the cheesecake filling evenly over the batter in the loaf pan.
6. Make the Strawberry Swirl: In a small saucepan, whisk together the strawberry puree and cornstarch. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
7. Drizzle the strawberry swirl over the cheesecake filling.
8. Top with the remaining pound cake batter. Swirl gently with a knife to create a marbled effect.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Strawberry Cheesecake Pound Cake! 🍰😋
