Poundcake Cheesecake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Poundcake cheesecake recipe, recipe Rating: 4.6
Number of votes:106

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, chilling

1. 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.