Description
Strawberry pound cake cheesecake—rich, creamy cheesecake layered with buttery pound cake and fresh strawberries. The ultimate indulgent dessert for any occasion.
Ingredients
- 1 pound cake loaf (sliced)
- 24 oz cream cheese (3 packages), softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam
- 2 tablespoons butter, melted (optional)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Optional: whipped cream for topping
Instructions
1. Preheat oven to 325°F (160°C) and prepare a greased springform pan.
2. Slice pound cake and arrange a layer at the bottom of the pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently after each addition.
5. Mix in sour cream, heavy cream, and vanilla extract.
6. Pour half of the cheesecake batter over the pound cake base.
7. Add a layer of sliced strawberries evenly.
8. Pour remaining cheesecake batter on top.
9. (Optional) Add another thin layer of pound cake slices.
10. Place pan in a water bath and bake for 60–75 minutes.
11. Turn off oven and cool inside with door slightly open for 1 hour.
12. Refrigerate for at least 4–6 hours or overnight.
13. Heat strawberry jam with lemon juice and cornstarch until slightly thickened.
14. Cool and spread topping over cheesecake.
15. Garnish with fresh strawberries and whipped cream before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracks.
- Water bath helps achieve creamy texture.
- Chill overnight for best results.
- Store refrigerated up to 5 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg