Strawberry Cheesecake Torte Food

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

STRAWBERRY CHEESECAKE TORTE

Steps:

• Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely., Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes., In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture., Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.

STRAWBERRY CHEESECAKE TORTE

Steps:

• 1. Preheat oven to 400. Line a cookie sheet with parchment paper. (I have a Pampered Chef Stoneware Bar Pan I use) Prepare cake mmix according to package directions; pour onto cookie sheet and spread evely. Bake 15-18 minutes or until toothpick comes out clean. Cool 10 minutes. Lift cake onto a cooling rack and cool completely.
• 2. In a small microwave safe bowl microwave water on high 1-2 minutes or until boiling. Add jello and stir until dissolved. Add jam and whisk until smooth.
• 3. Turn cake over and remove the parchment paper. Prick the cake all over with a fork (like you would a potatoe to bake it). Brush cake evenly with all but 2tbsp of jello mixture. Trim 1/4 inch around the edge of the cake (this isn't used for anything so I normally snack on it)Now cut cake crosswise into 3 equal pieces.
• 4. Zest the lemon and set zest aside. Juice the lemon to measure 2tbsps of juice. In a mixing bowl combine softened cream cheese and lemon juice. Whisk until smooth. Add milk and whisk again.
• 5. Spoon cool whip over cream cheese mixture but DO NOT MIX. Sprinkle with the pudding mix first then mix well. Mixture will be very thick.
• 6. Place one cake piece on desired serving plate, dry side down,then spread cream cheese mixture over moist side. (I use a cake decorator for this part) Repeat with two remaining cake pieces making to border look nice.
• 7. Slice kiwi; cut slices in half and arrange on top of cake. Place strawberries and reserved jello mixture in a small bowl and mix gently. (If jello mixture has set you can microwave it 5-10 seconds or until softened) Spoon strawberries over cake top and sprinkle with reserved lemon zest.
• 8. I know it sounds like a lot of work but the end result is more then worth it.

STRAWBERRY CHEESECAKE TORTE

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.
• Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.
• In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 cup. Place remaining pudding mixture in a pastry bag with a large star tip.
• Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.