Raspberry Charlotte Cheesecake
 
 
The pound cake can be made in advance. It keeps for 3 days in the refrigerator or 1 month in the freezer. It is crucial that all of the dairy for the cheesecake batter be at room temperature.
Recipe type: Dessert
Serves: 1 9-inch cheesecake
Ingredients
For the Pound Cake Base:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 14 tablespoons (1 ¾ sticks, 14 ounces) unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
For the Raspberry Cheesecake:
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1 ¼ cups granulated sugar
  • 1 cup full-fat sour cream, room temperature
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vanilla extract
  • 4 large eggs, room temperature
  • 1 pint fresh raspberries
To assemble the Raspberry Charlotte Cheesecake:
  • Pound cake, cut into 2 inch cubes
  • 4 ounces white chocolate, melted
  • ½ pint fresh raspberries
Instructions
To make the Pound Cake Base:
  1. Preheat oven to 350 degrees F. Grease a 9-x-4-inch loaf pan with baking spray, set aside.
  2. Sift together flour, baking powder, and salt, set aside.
  3. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese until smooth and combined, about 1 minute at a medium speed. Add sugar and cream mixture for 1 more minute. Beat in eggs, one at a time, beating well after each addition. Scrape the sides and bottom of the bowl down. Beat in vanilla and almond extracts.
  4. With the mixer's speed on low, gradually add dry ingredients, beating until combined. Give batter a few stirs by hand with a rubber spatula.
  5. Pour batter into prepared pan and bake for 60 to 65 minutes until golden and slightly crusty on the top. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Let cake cool completely in pan.
To make the Raspberry Cheesecake:
  1. Preheat oven to 300 degrees F. Grease a 9-inch spring form pan with baking spray. Wrap the bottom and halfway-up the sides with aluminum foil. Slice ¾-rd of the cooled pound cake into ¼-inch slices. Press slices into spring form pan, filling in holes with broken up pieces of pound cake, set aside.
  2. Beat cream cheese in a stand mixer fitted with a paddle attachment, about 1 to 2 minutes at medium speed until smooth and lump free. Scrape the bowl and paddle, add sugar, and beat until incorporated, another minute at medium speed. Add sour cream, flour, and vanilla, beating to combine, about 30 seconds. With mixer of medium-low, add eggs one at a time, beating well after each addition. Again, scrape sides and bottom of the bowl down. Gently fold in the raspberries.
  3. Pour half of the batter onto the pressed pound cake bottom, banging on counter to remove bubbles. Bake, without a water bath, for 30 to 40 minutes, until it's barely set.
  4. In the meantime, prepare a pan for the water bath by boiling some hot water. Remove cheesecake, place in pan, and pour water up to ¼-inch up its side. Spread remaining batter into spring form pan and bake for a remaining 45 minutes. Turn off oven and let it rest in the oven for 1 hour. The sides should be set and the center should jiggle a little but, Refrigerate overnight to set cheesecake completely.
To assemble the Raspberry Charlotte Cheesecake:
  1. Remove cheesecake from spring form pan. Pile on cubed pound cake and ½ of the raspberries. Drizzle white chocolate on top. Garnish with remaining fresh raspberries.
Notes
Pound cake recipe adapted from Cook's Illustrated
Recipe by Layer Cake Parade at https://layercakeparade.com/raspberry-charlotte-cheesecake/