Poundcake cheesecake recipe
Poundcake Cheesecake
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Recipe intro
This poundcake cheesecake recipe combines the best of two classic desserts into one irresistible treat. The rich and creamy cheesecake layer is nestled on top of a moist and buttery poundcake base, creating a delightful contrast of textures and flavors. With a simple yet decadent combination of ingredients, this recipe is sure to impress your family and friends. Whether served as a dessert for special occasions or enjoyed as a sweet indulgence any time of the year, this poundcake cheesecake is guaranteed to be a crowd-pleaser.Keywords: poundcake, cheesecake, dessert, recipe, creamy
Poundcake cheesecake recipe details
I was fixin’ to make lasagna, but I had no noodles or sauce or mozzarella cheese. So I made cake. It has a poundcake crust and lots of lemon flavor from the zest.
Ready in: 3 hours 15 mins
Ingredients
Serves: 12- 1/2 cup melted butter
- 1 loaf marble chocolate/vanilla pound cake
- 3 pounds ricotta cheese
- 1 dozen eggs
- 1 cup sugar
- 2 cups milk
- Zest of 1 lemon
Preparation method
Prep: 15 mins | Cook: 1 hour | Extra time: 2 hours, chilling1. Preheat oven to 375 degrees F.
2. Crumble the poundcake and mix with melted butter. Press along bottom and sides of 10 1/2-inch springform pan to form crust.
3. Mix ricotta cheese, eggs, sugar, milk, and lemon rind in mixing bowl. Pour into crust.
4. Bake for 1 hour. Let cool and refrigerate until chilled, about 2 hours.
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