You can make any event feel more special with this rich and pretty Strawberry Cheesecake Cake. This recipe is great if you like cheesecake and strawberries.
– 16 oz Cream Cheese – 1 cup white sugar (200g) – ¼ teaspoon salt – 3 egg – 3 tablespoons All Purpose Flour (23g) – ¾ cup Sour Cream, full fat (182g) – 1 teaspoon Vanilla Extract (4g) – 1 ½ sticks unsalted butter, softened (170g) – 2 cups white sugar (400g) – 3 large eggs, room temperature – 3 cups cake flour (342g) – 2 teaspoons baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon salt (3g) – 1 cup sour cream (full fat) (227g) – ½ cup strawberry puree – ¼ cup vegetable oil – 2 teaspoons strawberry extract – Pink Coloring Gel – 2 sticks unsalted butter, softened – 16 oz cream cheese, softened – 2 teaspoons vanilla extract (8g) – ½ teaspoon salt (2g) – 6 cups powdered sugar
Ingredients
Fill a 9x13 pan with water to one inch on a rack in the bottom ⅔ of the oven. (Under your cheesecake rack)Preheat oven to 300°F.In a 9-inch spring form pan, place a parchment circle.
Beat softened cream cheese in a bowl.Mix sugar, salt, and flour slowly. Combine sour cream and vanilla. Slowly mix until thoroughly combined. One by one, add eggs. Be blended.Pour cheesecake batter into a parchment-lined springform pan on a rack above water.
Bake 45-50 minutes. This should set the cheesecake, though it may jiggle.Leave cheesecake in the oven for 30 more minutes with the door slightly open after turning off.
This lets the cake cool slowly without shattering.Let the cheesecake cool on the counter. Cover the pan with foil and freeze for 2-3 hours. If you have time, refrigerate the cake for 5-6 hours or overnight.
Butter and flour two 9x2-inch round cake pans and preheat oven to 350°F.Mix flour, baking powder, soda, and salt in a medium bowl. Whisk 30 seconds. Set aside.Blend sour cream, strawberry puree, essence, and oil in another bowl and set aside.
Mix softened butter in your mixer until smooth. Add sugar slowly and mix on medium speed for 3–5 minutes until frothy and lightened.After adding each egg, whisk the yolk until incorporated.
With the mixer on low speed, alternating adding the flour mixture and the sour cream mixture, starting and finishing with the flour mixture. A little pink coloring gel can be added now.
Simply combine. Pour batter into two cake pans.Bake the cake at 350 degrees for 30–35 minutes or until a toothpick put into the center comes out clean or with crumbs. Lightly touching the cake should fix it. Turn out after 5–10 minutes of cooling. Baking times vary.
Put softened butter in your mixer. Beat butter on low to medium speed until smooth.Cut the softened cream cheese and whip it into the butter at low to medium speed.
Cream cheese may need to be softened more using a hand mixer. Add vanilla. Beat in powdered sugar slowly until mixed. Stop the powdered sugar cloud by covering the bowl with a towel.Increase speed and beat till fluffy.
Do not overbeat or it may soften. If it gets too mushy, chill briefly to firm it.Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before remixing.
Story 1
..................................................