Description
Sweet Southern strawberry cheesecake bundt cake delivers a luxurious dessert experience that marries creamy cheesecake layers with rich, moist cake. Strawberry-infused perfection promises a delightful escape for dessert enthusiasts seeking pure indulgence.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (591 milliliters) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
- 4 large eggs
- 1 cup (240 milliliters) strawberry puree
Cake Structure and Flavor Enhancers:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) sour cream
- A few drops of red or pink food coloring (optional)
Cheesecake Filling and Glaze Components:
- 1 (8 ounces/226 grams) package cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 cup (120 grams) powdered sugar
- 2 ounces (57 grams) cream cheese, softened
- 23 tablespoons milk
- ½ teaspoon vanilla extract
Garnish:
- Fresh strawberries, sliced
Instructions
- Prepare the kitchen workspace by heating the oven to 350F (175C) and thoroughly greasing a 10-cup Bundt pan with butter and flour, ensuring complete coverage of all interior ridges.
- Create the cheesecake center by whisking cream cheese with sugar until velvety, then blending in egg and vanilla extract until smooth and uniform in texture.
- Develop the cake foundation by combining dry ingredients – flour, sugar, baking powder, baking soda, and salt – in a spacious mixing bowl.
- Incorporate wet components into the dry mixture: softened butter, eggs, strawberry puree, vanilla extract, and sour cream. Mix vigorously until the batter becomes silky and well-integrated.
- Strategically layer the cake by pouring half the strawberry batter into the Bundt pan, then delicately spreading the cheesecake filling through the center, maintaining distance from pan edges.
- Complete the layering process by gently covering the cheesecake filling with remaining strawberry batter, ensuring even distribution and complete coverage.
- Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick into the cake portion, which should emerge clean.
- Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack, permitting complete temperature reduction.
- Whip together powdered sugar, cream cheese, milk, and vanilla extract to create a smooth, pourable glaze, adjusting liquid consistency as needed.
- Finalize the dessert by drizzling the cream cheese glaze across the cooled cake and adorning with fresh strawberry slices for visual appeal and flavor enhancement.
Notes
- Moisture Magic: Use full-fat sour cream to keep the bundt cake incredibly moist and tender, preventing any dry texture.
- Color Control: Add a tiny drop of food coloring gradually to achieve the perfect strawberry-pink shade without overwhelming the natural fruity flavor.
- Smart Filling Technique: When spooning cheesecake filling, ensure it stays in the center to prevent leaking and create a beautiful swirl effect when sliced.
- Gluten-Free Adaptation: Swap regular flour with a cup-for-cup gluten-free flour blend to make this recipe accessible for those with wheat sensitivities.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg