Indulgent Strawberry Cheesecake Pound Cake
Ingredients:
For the Strawberry Puree:
1 pound (450g) fresh strawberries, hulled and sliced
1/4 cup (50g) granulated sugar
For the Cheesecake Filling:
8 ounces (225g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Pound Cake:
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk
Instructions:
1. Make the Strawberry Puree: Combine the sliced strawberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes. Remove from heat and let cool slightly. Puree the mixture using an immersion blender or a regular blender until smooth. Strain the puree through a fine-mesh sieve to remove any seeds (optional). Set aside.
2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the egg until well combined, then stir in the vanilla extract. Set aside.
3. Prepare the Pound Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Gently fold in half of the strawberry puree into the batter.
8. Pour half of the cake batter into the prepared loaf pan. Spread half of the cheesecake filling evenly over the batter. Top with the remaining cake batter, then swirl the remaining strawberry puree gently through the batter using a knife or toothpick. Do not overmix.
9. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.