Strawberry Crunch Cake
Prep Time: 1 hour, 30 minutes
2 (8 inch round) French vanilla cake layers, baked and cooled
2 (8 inch round) strawberry cake layers, baked and cooled
12 Golden Oreo cookies
12 shortbread cookies (I used Lorna Doone)
3 Tablespoons salted butter, melted
1 cup freeze dried strawberries
1 cup salted butter, softened
2 Tablespoons heavy cream
1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh)
4 cups powdered sugar
Cream cheese frosting:
4 oz cream cheese, softened
1/2 cup salted butter, softened
1/4 cup heavy cream
1 teaspoon vanilla extract
4 cups powdered sugar
Prepare the strawberry crunch
In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Add freeze-dried strawberries and pulse until combined.
Prepare strawberry frosting:
In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute.
Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.
Prepare cream cheese frosting:
In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don’t worry if it doesn’t look perfect — you’ll cover it all in crumbs)
Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.
Store uneaten cake in the refrigerator.
Banana Pudding Cheesecake.
Two favorite desserts are blended into one sensational Banana Pudding Cheesecake.
1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans
1/4 cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice
How to Make It
1 Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch spring form pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2 Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
3 Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
4 Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.