Description
Luscious strawberry cheesecake bundt cake blends creamy cheesecake with fruity strawberry goodness in one irresistible dessert. Rich layers of flavor and smooth texture invite sweet indulgence that delights your senses.
Ingredients
Scale
Main Dry Ingredients:
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients and Flavor Enhancers:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup strawberry puree
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- A few drops of red or pink food coloring (optional)
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Glaze:
- 1 cup powdered sugar
- 2 ounces (56 grams) cream cheese, softened
- 2–3 tablespoons milk
- 0.5 teaspoon vanilla extract
Garnish:
- Fresh strawberries, sliced
Instructions
- Prepare the baking vessel by coating a 10-cup Bundt pan with grease and flour, ensuring complete coverage of all intricate grooves. Heat the oven to a precise 350F (175C).
- Craft the creamy cheesecake core by whipping cream cheese and sugar until silky smooth. Incorporate a single egg and vanilla extract, blending until luxuriously uniform. Reserve this mixture for later assembly.
- Develop the cake foundation by combining dry ingredients – flour, sugar, leavening agents, and a pinch of salt. Introduce softened butter, eggs, vibrant strawberry puree, vanilla essence, and tangy sour cream. Whisk until the batter achieves a velvety consistency. Optional: enhance the rosy hue with a few drops of food coloring.
- Layer the cake by gently spreading half the batter into the prepared pan. Delicately position the cheesecake filling at the center, avoiding contact with pan edges. Carefully blanket the filling with remaining batter, ensuring even distribution.
- Bake the creation for 50-60 minutes, monitoring with a toothpick inserted near the cake’s center. The pick should emerge clean, signaling perfect doneness. Allow the cake to rest in the pan for 15 minutes before carefully inverting onto a cooling rack.
- Construct a decadent glaze by whisking powdered sugar, cream cheese, milk, and vanilla until achieving a silky, pourable consistency. Adjust liquid as needed to reach ideal drizzling texture.
- Elevate the presentation by cascading the cream cheese glaze over the cooled cake. Garnish with fresh, ruby-red strawberry slices. Slice and savor the intricate layers of flavor and texture.
Notes
- Adjust oven temperature for even baking by rotating the Bundt pan halfway through cooking to ensure uniform golden-brown color and consistent texture.
- Use room temperature ingredients like cream cheese, eggs, and butter to create smoother, more integrated cake batter with better mixing and lighter consistency.
- Prevent strawberry puree from sinking by lightly coating fresh strawberries in flour before folding into batter, which helps distribute fruit evenly throughout the cake.
- Reduce moisture content in strawberry puree by straining excess liquid or gently patting fresh strawberries dry to maintain cake’s structural integrity and prevent potential sogginess.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg