Strawberry Cheesecake Pound Cake
Introduction
Strawberry cheesecake pound cake is a delightful dessert that combines the rich, creamy flavors of cheesecake with the light, fluffy texture of a pound cake, all infused with the sweet and tart essence of strawberries. This recipe is perfect for special occasions, gatherings, or even a cozy evening at home. With its beautiful layers and incredible taste, this cake is sure to impress anyone who tries it.
Detailed Ingredients with measures
– 1 ½ cups unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup cream cheese, softened
– 1 cup fresh strawberries, chopped (plus extra for garnish)
– 1 tablespoon lemon juice
Prep Time
The prep time for the strawberry cheesecake pound cake is approximately 20-30 minutes. This duration includes gathering all ingredients, preparing the mixture, and preparing your baking pan.
Cook Time, Total Time, Yield
The cook time is about 1 hour and 15 minutes, depending on your oven’s specifications. The total time, including prep and cooking, amounts to around 1 hour and 45 minutes. This recipe typically yields one 9-inch pound cake, which can serve approximately 12 people, depending on portion sizes.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 325°F (162°C).
Prepare the Loaf Pan
Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Cream the Butter and Sugar
In a large mixing bowl, beat together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy.
Add the Eggs
Incorporate 4 large eggs one at a time, ensuring each egg is fully blended before adding the next.
Add Vanilla and Cream Cheese
Mix in 1 teaspoon of vanilla extract and 8 ounces of softened cream cheese until well combined.
Combine the Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Strawberry Puree
Gently fold in the strawberry puree, being careful not to overmix.
Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze
In a small bowl, whisk together powdered sugar and a bit of milk until you reach your desired consistency for the glaze.
Drizzle the Glaze
Once the cake is completely cool, drizzle the glaze over the top.
Serve and Enjoy
Slice the cake and serve it as a delightful dessert.
Notes
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing
This cake can be frozen. Wrap it well and store it in a freezer-safe container for up to 2 months.
Fresh Strawberries
For added freshness, top the cake with sliced strawberries before serving.
Variation
You can substitute the strawberry puree with other fruit purees, such as raspberry or blueberry, for different flavors.
Cook techniques
Using Room Temperature Ingredients
It’s essential to use room temperature ingredients like cream cheese, eggs, and butter for better incorporation and a smoother batter.
Mixing Methods
Use the creaming method to combine butter and sugar until light and fluffy, ensuring a lighter cake texture.
Proper Folding Techniques
When adding whipped cream to the batter, use a gentle folding technique to retain the airiness for a fluffy cheesecake layer.
Baking in a Water Bath
Utilize a water bath when baking to maintain moisture levels and prevent cracking on the surface of the cheesecake.
Cooling Gradually
Cool the cake slowly in the oven after baking to prevent sudden temperature changes that can cause shrinkage or cracks.
FAQ
Can I substitute the cream cheese?
Yes, you can use mascarpone cheese as a substitute for cream cheese, but it may alter the flavor and texture slightly.
How should I store the pound cake?
Store the pound cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Can I freeze the pound cake?
Absolutely! Wrap the cooled pound cake tightly in plastic wrap, then in aluminum foil, and it can be frozen for up to three months.
What can I serve with the cheesecake pound cake?
Serve with fresh strawberries, whipped cream, or a drizzle of chocolate sauce for added flavor and presentation.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
Conclusion
This Strawberry Cheesecake Pound Cake offers a delightful fusion of flavors, perfectly combining the creamy richness of cheesecake with the soft, buttery texture of pound cake. Its vibrant strawberry topping not only enhances the visual appeal but also adds a fresh, fruity element that makes this dessert a true standout. Whether enjoyed at a gathering or as a special treat at home, this cake is sure to impress.
More recipes suggestions and combination
Chocolate Chip Cookie Dough Cupcakes
Combine the beloved flavors of cookie dough and chocolate chips in a delightful cupcake, making for a sweet and indulgent dessert option.
Lemon Blueberry Bundt Cake
This refreshing cake features zesty lemon and sweet blueberries, creating a perfect balance of tart and sweet that is sure to brighten up any occasion.
Peanut Butter Swirl Brownies
Rich, fudgy brownies with a swirl of creamy peanut butter offer a decadent treat that satisfies both chocolate and peanut butter cravings.
Banana Pudding Trifle
Layered with bananas, creamy pudding, and crunchy vanilla wafers, this trifle is a classic dessert that offers a delightful combination of textures and flavors.
Raspberry Almond Coffee Cake
Infused with tart raspberries and a hint of almond, this coffee cake is ideal for brunch or a casual afternoon treat, perfectly complementing a cup of coffee.
