Thursday, May 7, 2015

Strawberry Supreme Cake with a Baked Cheesecake Center and Strawberry Cream Cheese Icing

I was inspired to post this recipe after attending an amazing wedding in Rosemary Beach, Florida. Our best friend's daughter got married. The 5 wedding cakes and numerous pastries were incredible.
This recipe may be a bit decadent but that's one of the things I like about it. The addition of a center with a baked Cheesecake is indulgent. This is not the cake that was served at the wedding, but inspired by it.

Strawberry Supreme Cake with a Baked Cheesecake Center

Here's what you'll need:

Preheat the oven to 325 degrees to bake the Cheesecake.
1 - 9" Springform Pan brushed well with Pan Release. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Wrap the bottom and sides of the Springform Pan for the Cheesecake, with heavy Duty Foil so it prevents water leaks when it's baked in a water bath.
(this is a tip that I learned when I was a cake decorator)
You'll also need a Roasting Pan to bake the Cheesecake in a water bath.

2 - 9" round cake pans for the Strawberry Supreme Cake, brushed well with the Pan Release Mix.
1 - Sheet Pan to place under the Cheesecake as it bakes.
The Strawberry Cake will be baked according to the instructions on the Duncan Hines Box for 2 - 9" round cakes.

I think  that covers the basics for what you'll need.  Baking and assembly are actually quite simple.

Cheesecake Center:

2 - 8 oz. packages of Cream Cheese, softened.
2/3 C Granulated Sugar
A pinch of Salt
2 Eggs
1/3 C Sour Cream
1/3 C Heavy Cream
1 tsp Vanilla


12 oz. Cream Cheese, softened
8 TBS Butter, room temperature
2 tsp Vanilla
1/4 C Strawberry Preserves, I prefer Bonne Maman
1 TBS Heavy Cream
3 C Confectioner's Sugar

Strawberry Cake preparation:

I recommend Duncan Hines Strawberry Supreme Cake Mix.
Bake according to the box directions for 2 - 9" round cake pans brushed well with Pan release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
As soon as the cakes are done invert them onto a large piece of plastic wrap and cover completely. Be sure they are wrapped tightly. Put them in the freezer for 2 hours. This is a tip I learned when I was a cake decorator. It makes the cakes easier to apply the Icing without getting crumbs in the Icing.

Cheesecake preparation:
Read all of the notes at the top to prepare the pans.

In a Stand Mixer with a Paddle attachment:
Cream Cheese
Beat for 3 minutes.

Beat for an additional 3 minutes.

Sour Cream
Heavy Cream
Beat until well combined.

Pour into the prepared Springform Pan.
Place the Cheesecake in the Roasting Pan and add boiling water half way up the Springform Pan.
Place it on a Sheet Pan.
Bake for 45 minutes.

Remove to a rack and cool completely.
Freeze the Cheesecake for 3 hours.

Icing preparation:

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Beat just until combined and creamy.

Strawberry Preserves
Heavy Cream
Beat until well combined.
Gently add the Confectioner's Sugar until well combined, thick and creamy.

To assemble the cake:

Remove the Cheesecake and the Strawberry Cakes from the Freezer.
Place one of the Strawberry rounds onto a serving platter.
Place the Cheesecake on top .
Add the last Strawberry Cake round.

Ice the entire cake and refrigerate for at least 3 hours before serving.

Peace in the Kitchen!

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