Strawberry Shortcake Cheesecake

Ingredients

For the cake layers:

  • 1 Box white cake mix
  • ¼ C. Oil
  • 2 Large eggs
  • ⅔ C. Milk
  • 1 Box Strawberry Jello mix

For the cheesecake layers:

  • 16 oz. Cream cheese
  • 1 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • 3 Large eggs
  • ¼ C. Cornstarch
  • ½ C. Heavy whipping cream
  • 15 Shortbread cookies
  • 4 Tbsp. Butter unsalted
  • 1 Tbsp. Cold water

For the cookie crumbles:

  • 1 Package shortbread cookies
  • 3 Tbsp. Butter
  • 2 Tbsp. Cold water
  • 1 Box Strawberry Jello mix
  • Red food coloring

For the icing:

  • 8 oz. Cream cheese softened
  • 8 Tbsp. Butter unsalted and softened
  • 2 ½ C. Confectioners sugar
  • 1 tsp. Vanilla extract
  • ½ C. Heavy whipping cream

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix together the white cake mix and box of strawberry Jello in a mixing bowl.
  3. Add 2 Large eggs, ¼ cup oil, and ⅔ cup milk to the mixing bowl, and beat on high until well combined and smooth.
  4. Separate the mixture into 2 well greased 9 inch cake pans, and bake for 20-25 minutes until cooked through. Let cool completely, and then remove from the pans.
  5. Place 16 oz of cream cheese, ¼ cup of cornstarch and ½ cup of heavy whipping cream into a mixing bowl. Blend until creamy.
  6. Mix the eggs into the cream cheese mixture one at a time until well blended.
  7. Beat 1 cup of sugar and 2 teaspoons of vanilla into the mixture until creamy and smooth.
  8. Place 3 cups of the cheesecake mixture into a well greased 9 inch cake pan, and bake for 30 minutes or until lightly browned on the edges and cooked through. Let cool to room temperature, and then place in the fridge to chill further.
  9. In a food processor or blender, combine 15 shortbread cookies, 4 tbsp butter and 1 tbsp cold water until a cookie dough like mixture as been formed.
  10. Press the mixture into the bottom of a well greased 9 inch springform pan, and bake for 15 minutes.
  11. Add the rest of the cheesecake batter to the top of the cookie crust in the Springform pan, and bake for 30 minutes or until the cheesecake is cooked through. Let cool to room temperature, and then place into the fridge to chill further.
  12. Place one package of shortbread cookies into a food processor or blender with 3 tbsp of butter and 2 tbsp cold water, and blend until cookies crumbles have formed.
  13. Reserve half of the cookie crumbs in a bowl.
  14. To the food processor with the other half of the cookie crumbs, add a box of strawberry Jello and a few drops of red food coloring. Blend until well combined.
  15. Spread the white and red crumbs out on a baking sheet, and bake for 10 minutes. Crumble once cooled, and blend together.
  16. In a mixing bowl, combine the ingredients for the icing, and beat on high until smooth and creamy.
  17. Place the cookie crust cheesecake layer on a serving platter or cake stand.
  18. Add one of the strawberry cake layers on top of that.
  19. Place the crustless cheesecake layer next, and follow it up with the remaining cake layer.
  20. Ice the entire cake, the tops and the sides.
  21. Press the cookie crumbles all over the cake, the top and the sides included.
  22. Let the cake chill in the fridge for an hour or more before serving.
0 Shares