Pound Cake Cheesecake with Butter-Toasted Crunch & Strawberry Lemon Glaze

🍽️ Method

1. Cream butter and sugar until light and fluffy for several minutes
2. Add eggs one at a time mixing fully after each
3. Mix in vanilla
4. Add flour and salt and mix until just combined
5. Add milk and mix until smooth
6. Bake at 325°F for 50 to 60 minutes in a loaf pan Cool completely
7. Slice horizontally
8. Lightly toast the base at 300°F for an extra 10 minutes
9. Melt butter in a pan
10. Add cubes sugar and salt
11. Cook until golden and lightly crisp on the outside
12. Beat cream cheese and sugar until smooth
13. Add eggs one at a time
14. Mix in sour cream vanilla lemon juice and flour
15. Mix gently to avoid excess air
16. Cook strawberries sugar lemon juice and zest over medium heat
17. Simmer until fruit breaks down
18. Blend if a smoother texture is desired
19. Add cornstarch mixture and cook until thick and glossy
20. Cool completely before use
21. Bloom gelatin in water then warm briefly until melted
22. Whip cream sugar and vanilla to soft peaks
23. Slowly add gelatin while mixing
24. Whip to firm peaks
25. Place toasted pound cake base into a springform pan
26. Pour cheesecake filling over the base
27. Tap gently to remove air bubbles
28. Bake at 325°F for 60 to 70 minutes until center is slightly set
29. Turn off oven and let cool slowly with the door slightly open
30. Chill for at least 6 hours or overnight
31. Pipe whipped cream around the outer edge of the cheesecake
32. Spoon strawberry lemon glaze into the center
33. Top the whipped cream ring with toasted pound cake crunch pieces