Strawberry Cheesecake Cake

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In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese and vanilla extract until smooth and creamy. Gradually add in the powdered sugar and beat until well incorporated. Using a rubber spatula, fold in one 8 ounce tub of the thawed Cool Whip. Then fold in the diced strawberries.

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Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

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In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.

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Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection). Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

SweetCakeRN Strawberry Cheesecake

13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15. Allow to boil for 1 1/2 minutes, then remove from heat. 16.

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Wipe out the bowl and add in the pudding mix and the milk. Whisk for about 1-2 minutes or until thickened. Fold in half of the Cool Whip (about 2 cups) until combined. Fold in two cups of the strawberries. Spread the mixture into the pan. Top with the remaining Cool Whip and the remaining strawberries. Cover and refrigerate for at least 6 hours.

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Strawberry Cheesecake Lush (Free Recipe below)

Preheat the oven to 350 degrees, grease and flour two 9 inch round cake pans (ours were 9x2 inch). In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside. In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.

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Remove the cheesecake from the oven and let it cool to room temperature before loosely covering it with a tea towel or paper towel and refrigerating overnight or for at least 6 hours. 5. In a medium saucepan, combine 1 pound of strawberries, water, and sugar. Sprinkle with cornstarch and stir to combine.

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Layer The Lush. Spread the cream cheese mixture over the graham cracker crust. Make sure it completely covers the crust up to edges. Gently pour and spread the strawberry jello mixture over the cream cheese. Cover the pan with a lid or plastic wrap and refrigerate for at least 8 hours, or up to overnight is preferred.

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Press the crust into the bottom of the dish and set aside. In a large bowl, add the pudding and milk together and whisk for 3 to 5 minutes. Place the mixture in the refrigerator to set up slightly. In a medium bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla together until smooth.

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Combine the melted butter with the crushed Oreos and then press the mixture into the bottom of a 9X13 pan. With an electric mixer, beat together the powdered sugar and cream cheese until smooth. Stir in 1 cup of the Cool Whip and then spread over the cookie crust. Mix together the pudding mixes and milk until smooth.

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Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-23 minutes, or until the sauce is thickened. Cool to room temperature then refrigerate until serving. When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries.

Strawberry Cheesecake Cake

Layer vanilla wafers on the bottom of a 9×13 baking dish. Spread the vanilla pudding over the vanilla wafers. Add a layer of sliced strawberries on top of the pudding. Then add a final layer of Dream Whip on top of the strawberries. Cover and refrigerate your strawberry shortcake lush for at least 4 hours before serving.

Cool Whip Strawberry Cheesecake Lush

Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water.

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Remove the crust from the freezer and spread the strawberry cheesecake layer evenly over the crust. Place the dish back in the freezer. Next, rinse the mixing bowl clean and add one package of vanilla instant pudding mix and two cups of cold milk. Beat over medium speed for 2 minutes until the mixture has thickened.