Strawberries and Cream Cheesecake Cake


This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore. True cake lovers.

INGREDIENTS

VANILLA CHEESECAKE
  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
STRAWBERRY CAKE LAYERS
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream
  • 2 tbsp strawberry extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (18g) baking powder
  • ½ tsp salt
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) strawberry puree
  • 7-8 drops pink food color
CREAM CHEESE WHIPPED CREAM FROSTING
  • 16oz (452g) cream cheese, room temperature
  • 3 cups (720ml) heavy whipping cream, cold
  • 1 1/4 cups (144g) powdered sugar
  • 1 tbsp vanilla extract
  • 6-10 strawberries, sliced
  • 3 strawberries, cut in half
INSTRUCTIONS
  1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
  2. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
  3.  Add the sour cream, and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
  5.  Pour the cheesecake batter into the lined cake pan.
  6.  Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
  7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
  8. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
  9. Remove cheesecake from oven and chill until firm, 5-6 hours.
  10. To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
  11. Please visit Strawberries and Cream Cheesecake Cake for full instructions.

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