Strawberry Lemon Cheesecake Cake
User Reviews
0.0
0 reviews
Unrated
Strawberry Lemon Cheesecake Cake
Report
I love a good layered cake! Layering cake adds more flavor and texture to the dessert. This Strawberry Lemon Cheesecake Cake is sweet and tangy. The texture comes out soft and fluffy for a perfect dessert.
Share:
Ingredients
Strawberry Cheesecake Ingredients
- 2 C fresh strawberries diced
- ¼ C sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 lemon zested and juiced
Cheesecake Ingredients
- 3 - 8 oz cream cheese softened
- 1 C sugar
- 3 tbsp flour
- 1 C sour cream
- 2 tsp pure vanilla extract
- 4 large eggs
Strawberry Cake Ingredients :
- 1 - 15.25 oz box of strawberry cake mix
- 1 C water
- 3 large eggs
- ⅓ C canola oil
Lemon Cake Ingredients :
- 1 - 15.25 oz lemon cake mix
- 1 C water
- 3 large eggs
- ⅓ C canola oil
- Lemon Frosting ingredients :
- 2 C unsalted butter softened
- 4 C powdered sugar
- 1 large lemon zested and juiced
- 4-6 tbsp heavy whipping cream
Lemon Frosting
- 2 cups unsalted butter softened
- 4 cups powdered sugar
- 1 large lemon zested and juiced
- 6 Tbsp heavy whipping cream
Add to Shopping List
Instructions
- Combine all ingredients into a medium pot and cook over medium to high heat
- Stir the sauce occasionally while it cooks for about 10-15 minutes
- Once it begins to thicken, reduce the heat and stir for 1 minute before removing it from the heat and allow it to cool completely
Cheesecake Directions
- Preheat oven to 300 degrees and spray the 9in a round cake pan with pam baking spray and line the bottom with parchment paper
- Using a large bowl, beat the cream cheese, sugar, and flour together until combined and smooth
- Beat in the sour cream and vanilla until combined and smooth
- One at a time, beat in the eggs until combined
- Pour half of the cheesecake batter into the cake pan
- Dollop about half of the strawberry sauce onto the cheesecake batter
- Pour remaining cheesecake batter on top of the strawberry sauce
- Dollop and swirl remaining strawberry sauce on top of the cheesecake batter
- Fill a 9x13 baking dish halfway with hot water
- Place the baking dish onto the bottom rack of your oven
- Place the cheesecake on the top rack, above the center of the baking dish
- Bake in the oven for 1 hour
- Once the timer goes off, leave the cheesecake in the oven for another 45 minutes to allow it to set
- Remove the cheesecake from the oven and allow it to cool completely on the counter before placing it in the fridge overnight
Strawberry and Lemon Cake Layers
- Preheat the oven to 350 degrees and spray the cake pans with pam baking spray, set aside
- Using two large bowls, in one bowl, beat the strawberry cake mix, water, eggs, and canola oil until combined
- Pour the batter into one of the 9in round cake boards
- Repeat the same steps with the lemon cake mix
- Bake both cake pans in the oven for 25 - 35 minutes or until a toothpick comes out clean
- Allow cooling completely
- Remove the cake layers from the pans and place onto the 9in cake boards
- Remove the domes from the cakes to create even layers
- Cover and allow to ‘rest’ overnight. This will allow the cakes to be more sturdy when you build the cake with the cheesecakes
Lemon Frosting Directions
- Using a standing mixer, beat all ingredients until combined, smooth, and hold a peak
Building the cake directions :
- Using the strawberry cake layer, carefully move the cake layer to the 10in round cake board.
- Scoop 1 C of frosting onto the top of the strawberry cake layer and spread evenly
- Carefully remove the strawberry cheesecake from the cake pan and place it on top of the frosting
- Scoop 1 C of frosting onto the top of the cheesecake and spread evenly
- Place the lemon cake layer on top
- Using the remaining frosting, frost the entire cake. This is called ‘crumb coating’. Place the cake into the fridge for about an hour to firm up
- Scoop remaining frosting into the piping bag, set aside
- Once the cake has firmed up slightly, remove it from the fridge
- Using the piping bag, pipe quick dollops of frosting all over the cake
- Place the completely frosted cake into the fridge to firm up again for about an hour before enjoying it!
Nutrition Information
Show Details
Calories
849kcal
(42%)
Carbohydrates
147g
(49%)
Protein
9g
(18%)
Fat
118g
(182%)
Saturated Fat
63g
(315%)
Polyunsaturated Fat
9g
Monounsaturated Fat
37g
Trans Fat
3g
Cholesterol
442mg
(147%)
Sodium
173mg
(7%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
138g
(276%)
Vitamin A
3322IU
(66%)
Vitamin C
13mg
(14%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 849 kcal
% Daily Value*
| Calories | 849kcal | 42% |
| Carbohydrates | 147g | 49% |
| Protein | 9g | 18% |
| Fat | 118g | 182% |
| Saturated Fat | 63g | 315% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 3g | 150% |
| Cholesterol | 442mg | 147% |
| Sodium | 173mg | 7% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 138g | 276% |
| Vitamin A | 3322IU | 66% |
| Vitamin C | 13mg | 14% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
