Patriotic Berry Cheesecake Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box white cake mix
02 -
ingredients listed on the box
→ Strawberry and Raspberry Sauce
03 -
1 1/2 cup diced strawberries
04 -
1 1/2 cup raspberries
05 -
1/2 cup sugar
06 -
1 Tablespoon lemon juice
07 -
1 Tablespoon water
08 -
2 teaspoons gelatin powder dissolved in 2 Tablespoons water
→ Blueberry sauce
09 -
2 1/2 cups blueberries
10 -
1/2 cup sugar
11 -
1 Tablespoon water
12 -
1 Tablespoon lemon juice
13 -
2 teaspoons gelatin powder dissolved in 2 Tablespoons water
→ Cheesecake Filling and Topping
14 -
8 oz. cream cheese-room temperature
15 -
2 cups heavy whipping cream
16 -
2 teaspoons vanilla
17 -
1 cup powdered sugar
18 -
fresh berries for garnish
# Instructions:
01 -
Prepare the cake according to a package directions and bake in 9 x 13-inches dish. When the cake is baked remove from the oven. Using a handle of a wooden spoon, poke the holes about 1 inch apart. Set aside to cool.
02 -
In two small bowls dissolve 2 teaspoons gelatin in 2 Tablespoons water, in each and set aside to bloom.
03 -
To make the red sauce in a medium sauce pan, combine about 1 cup of strawberries and 1 cup of raspberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and cook until the fruits soften, stirring frequently, about 5-8 minutes. Than using a potato masher mesh the berries, add dissolved gelatin and remaining diced strawberries and raspberries and stir over medium heat until gelatin melts completely. Set aside to cool.
04 -
To make the blueberry sauce in a medium sauce pan, combine about 1 ½ cups of blueberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and cook until the berries soften stirring frequently. Than using a potato masher mesh the berries, add dissolved gelatin and remaining blueberries and stir over medium heat until gelatin melts completely. Set aside to cool.
05 -
When the sauces are cooled and slightly thicken using a spoon spread them over the cake. You should fill the holes alternately with red and blue sauce. Using the back of the spoon, try to get as much sauce as possible in the holes, and spread remaining on top. Place the cake in the fridge, to set the sauce completely.
06 -
To make the topping beat softened cream cheese and 1/2 cup powdered sugar, then set aside.
07 -
Beat heavy whipping cream, vanilla and 1/2 cup powdered sugar until firm peaks form. You will get about 4 cups of whipped cream. Divide in half.
08 -
Add 2 cups of beaten heavy cream in the cream cheese mixture and mix until combine. Scrape down with the spatula to incorporate everything well, then spread over the cake.
09 -
Remaining 2 cups of whipped cream transfer in a piping bag with a star tip and make the swirls on top, or simply spread with a spoon over the cream cheese mixture. Store in the fridge.
10 -
Garnish with fresh berries before serving.
# Notes:
01 -
When making berry sauces, after cooling them to a room temperature, if the sauces are still very runny you can place them in the fridge, but stir from time to time. They should be pourable but not too runny while filling the cake, something like unset pudding. If they thicken to much, you can reheat them to get desired consistency.
02 -
This cake is perfect for 4th of July celebrations with its red, white, and blue color scheme.
03 -
The cake needs to be refrigerated until serving and any leftovers should be stored in the refrigerator.