Wednesday, March 9, 2011

Strawberry Cake Skyscraper Cheesecake

Posted by Lori:
Okay, folks!  It doesn't look very pretty, but it tasted delicious! 

I haven't gotten the thing down just right as far as sizes of cake pans and cheesecake pans go, but as long as it tastes good, that's all that matters, right? Unless it's being sold whole or something!  Thankfully, even though this one was being sold at a 4-H concession stand (per piece) no one really knew that it was the "leaning tower of strawberry cake skyscraper cheesecake" they were eating! I stuck mini dowel sticks in it at four places to transport it...but it made it just fine.

Strawberry Cake Layers:
Make this recipe of my mom's Strawberry Jello Cake, except bake in two 9 inch round cake pans for about 30 minutes. Cool for 5 minutes then remove from pans.  Allow to cool on wire racks then wrap in waxed paper and freeze until ready to assemble skyscraper cheesecake.

Cheesecake Layer:
Use the Junior's Cheesecake recipe from my previous "Red Velvet Cake Cheesecake".  Bake, cool, and freeze as directed.

Icing (This recipe is doubled, so if you don't want or don't like too much icing, half it):
2 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/2 cup strawberry preserves (I drained the juice from the remaining strawberries in juice used in the cake.  Then I pureed it in a food processor and used that instead of strawberry preserves.)
2 teaspoon vanilla extract
8-10 cups confectioners sugar
1 pinch salt

In a large mixing bowl, beat cream cheese and butter at medium speed with an electric mixer for 2 to 3 minutes, or until smooth.  Add strawberry preserves and vanilla beating until well combined.  Add confectioners' sugar and salt, beating until smooth.  You will want a pretty thick icing for the cake.

To assemble the skyscraper cheesecake follow these directions, also from the same previous post.
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Wa Wa Waughs said...

Oh, YUM!

Anonymous said...

Good looks good, and rich..


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