Ingredients
- CHEESECAKE TOPPING
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons sugar (or to taste)
- 3 tablespoons flour
- 1 egg
- CAKE
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon extract
- 2 eggs
- 1/2 cup sour cream
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup strawberry preserves
Directions
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Set oven to 350 degrees.
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Set oven rack to second-lowest position.
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Grease a 13 × 9-inch baking pan.
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To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
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In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
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Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
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Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
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Spoon batter into prepared baking pan.
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Spoon on cream cheese mixture topping (don’t worry if there are open spaces).
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Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
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Swirl the jam and the cream cheese topping to make a gentle marble effect.
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Bake for 35-40 minutes, or until cake is set and the topping seems dry.
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Cool completely and dust with powdered sugar.