Strawberries and Cream Layered Cheesecake!
August 17, 2017
Strawberries and Cream Layered Cheesecake
Prep Time: 30 minutes
Cook time: 1 hour + cooling time
Serves 8 large slices or 16 small slices
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 Tablespoons all-purpose flour
- 1 cup sour cream
- 1 Tablespoon vanilla extract
- 4 large eggs, room temperature
Strawberry Cake Layers
- I box strawberry cake mix, prepared according to package directions
Fluffy Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 2 3/4 cups cold heavy whipping cream
- 1 cup powdered sugar
- 1 Tablespoon vanilla extract
- Strawberries for garnish
- White chocolate (optional)
- For the cheesecake layer: Preheat oven to 300 degrees and line a 9-inch round cake pan with aluminum foil.
- In a large bowl with a hand mixer on low speed, mix cream cheese, sugar and flour until smooth. Add sour cream and vanilla and mix until combined, scraping the sides as needed. Add the eggs one at a time and scrape sides of bowl after each addition.
- Pour batter into lined cake pan and place cake pan into a larger pan. Pour warm water into the larger pan so that the water reaches half way up the sides of the cake pan holding the cheesecake batter. Bake for 1 hour.
- After 1 hour, turn the oven off and leave the cheesecake in the oven with the oven door closed for 30 minutes. Then, open the oven door slightly and leave the cheesecake in the open oven for an additional 30 minutes. Finally, remove cheesecake from the oven and chill until firm; usually several hours. Making the cheesecake layer one day prior to your event will make your life a whole lot easier!
- For the strawberry cake layers: Preheat oven to 350 degrees. Line and grease two 9-inch round cake pans with aluminum foil. Follow package directions and allow cakes to cool completely. After cakes have cooled, using a serrated knife, trim the tops off the cakes so that they are flat and not dome-like.
- Meanwhile, make the fluffy cream cheese frosting: Add the cream cheese to a large bowl and beat until smooth. Set aside. Next, in a stand mixer, whip heavy cream, powdered sugar and vanilla until soft peaks form. Add the cream cheese to the whipped cream mixture and whip until stiff peaks form. Refrigerate until ready to assemble.
- Assembly: To protect the dessert stand from marks of the serving knife, I use a small round piece of plastic* that I place the layers on. For the first layer, place one of the strawberry cake rounds onto the middle of the dessert stand. Spread a layer of the frosting evenly on top; about 1 cup.
- Next, place the cheesecake layer on top of the first strawberry cake layer and coat with another layer of frosting. Finally, top with the remaining strawberry cake layer. Using the rest of the frosting, cover the top and sides of the entire layered cake.
- For the garnish, I melted white chocolate and dipped some of the strawberries. I also topped the dipped strawberries with crystal-like sprinkles to echo the crystals in the cake stand. I lined the base with sliced strawberries for another pop of color. Have fun with it!
*Using a bendable plastic cutting board/sheet is a great DYI cake stand protector. Just trace the size of the cake pan onto the sheet and cut out.