This Pound Cake Cheesecake also known as a Cream Cheese Poundcake, was an idea that came about by accident. With the fusion of two classic desserts of Pound Cake and Cheesecake, this turned out thick, velvety, soft and rich.
0 Preheat Oven to 350.
Making Cheesecake Crust
2 Place chessmen cookies and 1/3Cup of Sugar into a food processor. Mix until well combined. Slowly pour in 6tbsp of melted salted butter. Continue mixing until the mixture is well incorporated and reaches a crumbly texture.
3 To a 10 inch line spring form pan, add your prepared chessmen cookie crumble mixture into the lined pan. Using a cup or similar tool, firmly press the mixture into the bottom of the pan to form the crust. Carefully build a wall around the edges of the pan with the crumble mixture, ensuring an even thickness. Place the pan in the preheated oven and bake for 10 minutes. Once baked, transfer the pan into the freezer to chill and set the crust before adding any fillings. Increase oven temperature to 375.
4 Create a water bath by adding in 2 inches of water to a aluminum pan and place in oven (bottom rack).
Creating Cheesecake Batter
6 In a stand mixer, add in cream cheese and 1cup sugar, cream together. Once mixed, add in Sour Cream, 3 Eggs(adding one at a time), 3Tbsp All Purpose Flour, 2Tbsp Vanilla Extract, Pinch of Salt & 1Tbsp Lemon Extract. Mix well, set aside. Use Spatula to scrape down batter.
Creating Pound Cake Batter
8 In a Stand Mixer or using a Hand Mixer and a Mixing bowl, cream together 1Cup of Butter (2 sticks) and 1 1/3Cups Sugar until light and fluffy. While mixing on low speed, add in 2Tbsp of Vanilla Extract, 1Tbsp of Lemon Extract, and then 3 Eggs adding one at a time. Sift in 1 3/4cups of all purpose flour and add milk. Mix until the batter reaches a cake batter-like texture, ensuring everything is well combined.
Assembling Cheesecake
10 Pour half of your cheesecake batter over the crust, spreading it evenly with a spatula. Place dollops of the cake batter on top of the cheesecake batter. Pour the remaining cheesecake batter over, ensuring an even distribution. Add a few more dollops of cake batter on top of the cheesecake. Using a toothpick, gently swirl the cake and cheesecake batters together to create a marbled effect. Ensure the surface is smooth. Place the Cheesecake in the oven. Bake for 90 minutes.
11 Once baked, remove the cheesecake from the oven and let it sit at room temperature to cool for 10 minutes. After resting, transfer the cheesecake to the refrigerator to chill for at least 8 hours, preferably overnight.
13 Once chill & set, in a measuring cup, combine 1 cup of Powdered Sugar and 1-2 tbsp of heavy cream. Mix the ingredients together until the desired glaze texture is achieved. Adjust the amount of heavy cream as needed to reach your preferred consistency.
14 Preheat your oven to 350°F (175°C). Carefully pour the glaze over the chilled cheesecake, ensuring an even coating. Place the glazed cheesecake in the oven and bake for 10 minutes.
15 Slice and ENJOY this Pound Cake Cheesecake!
16 Storing Instructions: Ensure to refrigerate and cover when storing.
