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Ingredients
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Cheesecake
Pound Cake
Method
Cheesecake
- 1
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until well combined. Add sour cream, eggs, and vanilla extract, mixing until smooth and creamy.
- 3
Assemble the Cheesecake
Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- 4
Bake
Preheat the oven to 325°F (160°C). Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- 5
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Once chilled, remove from the springform pan, slice, and serve.
Pound Cake
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 7
Cream the Butter and Sugar
In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.
- 8
Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 9
Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- 10
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- 11
Bake the Cake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 12
Cool and Serve
Allow the pound cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.