Strawberry White Chocolate Cheesecake Torte Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pkg (16 oz) pound cake mix, plus ingredients to make cake.
1/2 cup water
1 (3 oz) pkg strawberry jello
1/2 cup seedless strawberry jam
1 lemon
1 (8 oz) pkg cream cheese, softened
1/3 cup cold milk
1 (12 oz) container cool whip, thawed
1 pkg (3.3 oz) white chocolate instant pudding
2-3 kiwis, peeled, sliced, and halved.
1- 1 1/2 cups strawberries, hulled and sliced
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Directions: |
Directions:Preheat oven to 400º. Line a jellyroll pan with parchment paper. Prepare pound cake according to package directions. Pour batter into pan, spread evenly. Bake 15-18 min until toothpick comes out clean. Cool 10 min, carefully lift cake out of pan with parchment onto cooling rack. Cool completely. Invert cake onto large cutting board or covered countertop. In small bowl or measuring cup, boil water in microwave 1-2 min. Add jello, stir till dissolved. Add jam, whisk until smooth. Remove parchment, poke cake with fork. Reserve 3 Tbsp of jello mixture. Brush cake with remaining jello mixture. Trim 1/4" around cake, cut crosswise into 3 equal sections. Zest lemon if desired for garnish. Juice lemon to measure 1 Tbsp juice. In large bowl, combine cream cheese and juice. Whisk until smooth. Add milk and whisk again till smooth. Spoon cool whip over cream cheese mixture (do not mix) sprinkle with pudding. Mix well (will be thick) Place one cake layer on serving platter. Fill pastry back or tube decorator with cheesecake mixture. Use open star tip. Pipe a straight border around the edge. Using a large scoop (approx 1/3 cup), put 3-4 scoops of the cheese cake mixture down center and spread to edges(piped border) Place 2nd cake layer and repeat. Place 3rd cake layer on top and pipe decorative border. Spread any remaining filling down center. Slice kiwi and arrange on top. Mix together sliced strawberries and reserved jello mixture. Spoon on top of cake and sprinkle with lemon zest if desired. |
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