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Strawberry Cheesecake Bundt Cake

Strawberry Cheesecake Bundt Cake
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Strawberry Cheesecake Bundt Cake is a moist, tender, and flavorful dessert combining a rich, creamy cheesecake filling swirled inside a vibrant strawberry-infused bundt cake. Perfect for any occasion, it offers a perfect balance of sweet strawberry notes and tangy cream cheese, presented in an impressive bundt shape that’s both delicious and visually stunning.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

Strawberry Cake Batter

  • 1 1/2 cups ripe fresh strawberries, washed, hulled, and pureed
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour (or gluten-free blend for GF version)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sour cream

Optional Ingredients

  • Powdered sugar for dusting or glaze
  • Strawberry jam for extra filling or drizzle

Instructions

  1. Prepare the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Add one egg and continue mixing until the filling is smooth and free of lumps. Set aside.
  2. Make the Strawberry Cake Batter: Puree the fresh strawberries and set aside. Cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternately add the all-purpose flour, baking powder, salt, and sour cream to the mixture, starting and ending with the flour mixture. Gently fold in the strawberry puree until combined, taking care not to overmix.
  3. Layer the Cake and Filling: Thoroughly grease and flour a bundt pan to prevent sticking. Pour half of the strawberry cake batter evenly into the pan. Spoon the cheesecake filling carefully over this layer, spreading it gently without mixing. Pour the remaining strawberry batter over the cheesecake layer and spread evenly to cover the filling.
  4. Bake and Cool: Preheat the oven to 350°F (175°C). Bake the cake for 50 to 60 minutes or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

  • Use room temperature eggs, butter, and cream cheese for a smooth, lump-free batter.
  • Mix ingredients just until combined to keep the cake light and fluffy.
  • Ensure strawberry puree is not too watery; drain excess liquid if necessary to avoid soggy cake.
  • Grease and flour the bundt pan thoroughly or use baking spray with flour to prevent sticking.
  • Start checking the cake for doneness at 50 minutes, as ovens vary to avoid overbaking.

Nutrition

Keywords: Strawberry cheesecake bundt cake, strawberry cake, cheesecake cake, bundt cake dessert, creamy cheesecake, fresh strawberry cake, gluten-free strawberry cake

Find it online: https://eazyummy.com/strawberry-cheesecake-bundt-cake/