Strawberry Layer Cheesecake

My version of strawberry shortcake, I like the idea of combining a simple chiffon cake with a cheesecake. It adds texture and taste that will suffice your sweet tooth!

Ingredients:

Chiffon Cake…

  • 1 cup cake flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 4 eggs (separate yolks and whites)
  • ¼ tsp cream of tartar
  • ¼ cup sugar

Strawberry Mousse…

  • ¼ cup strawberries
  • ¼ cup sugar
  • 3 tbsp water
  • 3 tbsp gelatin powder
  • ½ cup whipped cream

Cheesecake…

  • 1 cup graham crackers (crushed)
  • 1 stick of butter
  • 4 tbsp brown sugar
  • ¼ tsp salt
  • 1 pack of cream cheese
  • ½ cup sugar
  • 3 eggs
  • 3 tbsp calamansi juice

Icing and decor…

  • ½ cup whipped cream
  • ¼ cup icing or powdered sugar
  • 1 tsp vanilla extract
  • fresh strawberries
  • strawberry KitKat

Procedure:

1. Prepare all the ingredients so it would be a lot easier to bake. If not prepare first the ingredients chiffon cake, then the mousse, after that the cheesecake and lastly the icing. Then don’t forget to preheat the oven to 180 C or 350 F.

2. For the chiffon cake, Sift the dry ingredients (flour, sugar, baking powder and salt) using a strainer in a bowl. Then in a separate bowl, whisk the wet ingredients (oil, water, milk, vanilla extract and egg yolks). Add the wet mixture to the dry mixture, whisk until combined and smooth.

3. Using an electric mixer with a whisk attachment, whip egg whites and cream of tartar on a medium speed until frothy. Increase the speed and gradually add the sugar, whipping the mixture until glossy and stiff.

4. Fold the whipped egg whites into to batter mixture, until combined.

5. Line the 9-inch round spring-form pan with baking paper or wax paper. Transfer the batter mixture to the pan and bake it for 30 minutes or until the top springs back when touched. Removed it from the oven and set aside to cool.

6. For the strawberry mousse, puree the strawberry and stir in the sugar. In a separate bowl, mix the gelatin powder to water and allow it to bloom for 5 minutes. Combine the puree mixture to the gelatin mixture and heat it in low heat or microwave for about 15 seconds. The consistency should be thick butt mixable. If its too watery, add a bit of gelatin powder.

7. Using an electric mixer with a whisk attachment, whip 1 cup or 1 box of all purpose cream and add ¼ cup icing sugar. Whip it until stiff. Set aside ½ of the whipped cream for the icing. Use ½ of the whipped cream to be mixed to the gelatin mixture.

8. For the cheesecake, mix the crushed graham cracker, butter, sugar and salt using your hands. Pressed it lightly to the same spring-form pan, and bake it for 5 minutes in 180 C. In an electric mixer with a whisk attachment, whip the cream cheese, eggs, sugar and calamansi juice until smooth.

9. Pour the cream cheese mixture to the baked crust, then bring it to the oven and bake at 150 C or 300 F for 30 minutes. Set aside and chilled.

10. To assemble the cake, put the mousse to the chilled cheesecake then place the chiffon on top of the mousse. Place the cake in the freezer for about an hour or until set. Carefully unmold the cake and place it in a cake stand.

11. Decorate the cake using the half of whipped cream. Top it with fresh strawberries and put some strawberry KitKat on the side!

Be sure to refrigerate the cake before serving and any decoration will do. Enjoy eating!

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