Sunday, May 26, 2013

Sue's Winning Cheesecake - Light and Fluffy

Do you remember when I was asked by
The Sara Lee Company to create a recipe
using their Pound Cake?

Sue from I Need Mom described
her light (not calorie light, but texture light)
cheesecake with a Sara Lee Poundcake crust and
it reminded me of a cheesecake my mom and I
made out of a failed cake I had created when
I was first learning to cook with a flat cake layer
and a cheesecake on top, so for sentimental
reasons, Sue won and I promised to make
her cheesecake and feature it on my blog.

Well, if you have been following my life, it has
been pretty crazy with wedding plans, missionary
calls and a Pioneer Trek all going on within the
same week of June 
(definitely not pouring - a deluge!!)

So I had gone off to the store right away
and purchased the goodies for making this.

It's a good thing that cream cheese and
frozen pound cake last a long time.

Yes, you guessed it, we finally made it
for Sunday dinner.

Of course I had to tweak it and top it with 
or it wouldn't be from 
Purple Chocolat Home.

Oh yes, and some fresh strawberries too.

Before I give you an inkling of the recipe 
I have to tell you that hubby said it was 
on the par with Cheesecake Factory
which he LOVES!  He said, "No one makes
cheesecake like this!"

I really loved the look of the Sara Lee crust.
It looks like petals.  

You begin by slicing the cake into thin layers
and lining the springform pan with the
slices of cake. Press them together.

The creamy filling is then spooned in, and this is creamy,
it uses 4 C. of sour cream in the filling.  That is 
what gives it the fabulous moistness.

It calls for a 10 inch springform pan and I only
had a 9 inch so I had some left over.  I used the
ends of my Sara Lee Pound cake and crumbled
them in the bottom of a small pan and poured
the remainder on the crust so hubby and I
were able to take a sneak taste test.  We
loved the way the crust tasted and thought
it was a great cheesecake.

Of course it disappeared quickly on
I am in love with Sue's recipe
and it will be a family favorite from
now on.  She said that everywhere
she took it, people just loved it and
I believe it.
I really liked the flavor and texture of
the Sara Lee Pound Cake as a crust.

1 loaf Sarah Lee frozen pound cake, thawed and cut into 1/8 inch slices
3 packages (8 oz.) cream cheese, softened
1 3/4 cups sugar
4 eggs
 4 cups (32 oz.) sour cream (yes, that isn't a typo!  It really is 4 C.!)
2 teaspoons vanilla

1 cup (8 oz.) sour cream
 Cherry pie filling (or whatever you like)

I substituted with a chocolate layer
Melt 1 1/2 C. semi sweet chips
2 T. vegetable oil
Stir together until the chips are all melted.
Spread on the cooled cheesecake.

     Arrange cake slices in two overlapping layers on the bottom and up the sides of a 10 inch spring form pan, press them together to close all gaps. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350 degrees for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread chocolate or sour cream over cheese cake; top with fresh strawberries or cherry pie filling. 12-14 servings.

To serve the cheesecake topped with chocolate,
heat the knife up a little bit by dipping in hot
water or holding over the flame of a stove
for a few seconds.  Wipe and slice.  The
heat of the knife will help make a clean cut
through the chocolate. 


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. All I can say about this cake is WOW! Beautiful job, and thanks to Sue for sharing her recipe. xo

  2. That looks delicious! Amazing! When I read your posts, that's all I know to say, "Amazing." Everything you share is just that! Thanks for sharing!

  3. I needed this recipe for an event this evening....We had a dessert contest at church...I'm sure this would have won...

  4. indulgent and delcious, perfect combo for a dessert. Can't wait to try this recipe. Thanks for sharing. Dianne

  5. Jaqueline,
    I am using this for Daughter *4's 17th Birthday next sunday! Today was hubby's birthday but he didn't want cake...I LVOE this! I will let you know how the gluten free version goes! I always say tha and then I forget tot ake pictures! Silly me!
    Hearts to you,

  6. The cheesecake looks beautiful! No doubt it was a huge hit! Happy Memorial Day Jacqueline:@)

  7. Oh my...I'm sure it is as moist & delicious as it is beautiful! Love the pound cake petals and the chocolate layer takes it over the top! Wishing you a Delicious & Happy Memorial Day!

  8. I've always wanted to make cheesecake with a Poundcake crust. Big thanks to you and Sue.

  9. Wowww beautiful...and i think delicious !!!...o my !!! it !!

  10. Awesome! Not only is it pretty, to compete with the taste of the Cheesecake Factory is spectacular.
    I love how you added the chocolate and strawberries. Many thanks to you and Sue. Happy Memorial day. xo Linda

  11. I am not that fond of cheesecake but have enjoyed it a couple of times from the Cheesecake Factory as I find it a different type than usual.
    If your hubby says it compares, then I may have to try Sue's recipe.
    Thanks for sharing Jacqueline, and a Happy Memorial Day to you.

  12. Beautiful! I love the way you made the crust with the pound cake- Cheesecake is my favorite dessert. :)

  13. Jacqueline, That looks fantastic! You are so creative in the kitchen! I have a recipe for homemade ice cream that uses sour cream and it is so good.

  14. I love that you topped it with chocolate :) What a gorgeous cheesecake with the Sara Lee 'petal' crust. I'll be pinning this one :)

  15. I am so glad you liked it! I would hate for you to have been disappointed. I always top with the sour cream and fruit because my husband isn't a chocolate fan, but it certainly looks beautiful the way you did it (and I am a chocolate fan)! Thanks again for picking me and for sharing the recipe!

  16. My pleasure - we can't wait to play around with it and add extra goodies like Cheesecake Factory!

  17. I can't wait to try this! I love the crust idea, and how brilliant to make a little taster cake with some leftovers~I am always trying to steal a taste somewhere without making it looks like mice have been nibbling! I am still spinning from seeing your bridal shower cake and now this! I want to come live at your house :)

  18. Love the addition of chocolate. A gorgeous cheesecake with the Sara Lee crust. I really want to make this!

  19. What a STUNNING looking cheesecake! The crust looks so interesting. How clever to use Sara Lee. Yummy! I'm trying this.

  20. What an amazing idea! I love the creativity of this and my mind is just going crazy thinking of the many possibilities using this concept!! Thanks for sharing xx

  21. I did I miss this cheesecake!?! What an original crust. It looks so smooth and delicious!

  22. That sentence should be..How did I miss this cheesecake..


Your comments are the highlight of my day! Leave a comment and then I can come and visit your blog. Have a wonderful day! Unfortunately I have had to block anonymous comments, hope you understand.

Follow me on Instagram