The poundcake recipe makes more than is needed for this. Half of the poundcake will fill a 9x13 oblong pan. The other half can be poured into a loaf pan. Or just make half the recipe.
Poundcake
1 8 oz. pkg cream cheese, softened1 1/2 c. butter (3 sticks), softened
3 c. sugar
6 eggs
3 c. flour
1 tsp vanilla
1/2 tsp salt
2 c. blueberries, dredged in 1 Tbsp flour
Cheesecake
2 8 oz. pkg cream cheese
1/2 c. sugar
2 eggs
1/3 c. heavy cream
1 tsp. vanilla
1/4 c. flour, sifted
Oven @ 325 F.
Butter and flour a 9x13"
Method: Poundcake
In large bowl cream butter and cream cheese until smooth. Add sugar and blend well until fluffy. Add eggs 2 at a time, beating well after each addition. Add the flour, vanilla, salt and blend well. Fold in blueberries last.
If making a full recipe, pour half the batter into a buttered & floured loaf pan, and the other half into a 9x13" oblong pan.
If making a half recipe, spread the batter in the 9x13" oblong pan.
Method: cheesecake
Whip the cream cheese with a stand mixer and gradually add in the sugar, beating well until very smooth (5 to 8 minutes worth). Beat in the eggs one at a time, then slowly sift in the flour, beating well as you go. Add the heavy cream and vanilla.
Spread the cheesecake filling over the poundcake in the oblong pan.
Bake the oblong pan at 325 F for 1 hour and 10 minutes.
If making an additional poundcake in a loaf pan, bake for 1 hour. Insert toothpick to check for doneness.
