Delicious Cheesecake with a Sweet Pound Cake Center
A culinary masterpiece that combines the creaminess of cheesecake with the rich, buttery flavor of pound cake, perfect for any occasion.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Sifted to avoid clumps.
- 1.5 cups Granulated Sugar Divided for use in both layers.
- 1 teaspoon Baking Powder Ensure it is fresh.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 4 large Eggs At room temperature.
- 0.5 cup Whole Milk Added gradually for consistency.
- 16 ounces Cream Cheese Full-fat and softened.
- 1 cup Sour Cream Adds moisture and tang.
- 2 teaspoons Pure Vanilla Extract Use high-quality for best results.
Instructions
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Cream together the softened butter and 1 cup of sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in milk and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
- Pour the pound cake batter into the prepared pan.
- In another bowl, beat cream cheese until smooth, then add remaining sugar, sour cream, and mix until creamy.
- Pour the cheesecake mixture over the pound cake batter.
- Bake for 50-60 minutes until set around the edges but slightly jiggly in the center.
- Turn off the oven and leave the door ajar for 1 hour to cool slowly.
- Cool at room temperature for another hour, then refrigerate for at least 4 hours before serving.
- Remove from the springform pan, slice, and garnish as desired.
Notes
Consider adding fruit or chocolate for variations. Serve with fresh fruit or whipped cream.
