Ingredients
1 (8-oz.) block cream cheese, softened
2 tbsp. sour cream
1/2 c. powdered sugar, sifted
1 tsp. lemon zest
1/2 tsp. vanilla extract
Pinch of kosher salt
3/4 c. whipped topping
1 1/4 c. raspberries
1 pound cake, store-bought or homemade
Preparation
Step 1In a large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar, lemon zest, vanilla, and salt and beat until combined. Fold in whipped topping, then gently fold in raspberries.Step 2Leaving a 1" border, hollow out the middle of the pound cake, being careful not to cut through the bottom. Reserve removed pound cake for topping.Step 3Spoon cream cheese mixture into center of pound cake and smooth into an even layer. Crumble about 1/4 of the reserved pound cake and use the crumbs to cover the cheesecake mixture. Step 4Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.
