I created this recipe after having a similar cake in the cafe of a local bookstore I worked at years ago. I never forgot how delicious the dessert was, with the tartness of berries and citrus that complemented perfectly with the sweetness of the cake, the cheesecake layer, and white chocolate, so I decided to recreate it myself. The dessert from the cafe was actually mass-produced and shipped in frozen, so this is a fresh, homemade version that tastes even better than the original, if I do say so myself (haha).
This elegant cake mix cheesecake stacks tart summer berries and lemon curd against creamy lime whip.
Ingredients
Crust
- cooking spray
- 2 teaspoons all-purpose flour, or as needed
- 1 cup butter
- 3 cups graham cracker crumbs
- ½ cup white sugar
Lemon Curd
- ¾ cup white sugar
- 3 large egg yolks
- 3 tablespoons lemon zest, divided
- 2/3 cup fresh lemon juice
- 3 tablespoons butter
Cheese Layer
- 2 (8 ounce) packages cream cheese, cut into small pieces
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons lime juice
- 1 tablespoon grated lime zest
- 1 (8 ounce) container whipped cream topping (such as Cool Whip®)
- 1 cup white chocolate chips
Cake
- 1 (18.25 ounce) package white cake mix
- 1 ¼ cups water
- 3 eggs
- 1/3 cup vegetable oil
- 2 tablespoons lemon juice
- ½ cup sour cream
- 1 cup blueberries
- ½ cup blackberries
- 1 cup raspberries
Directions
Step 1
Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Coat two 9×13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
Step 3
Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
Step 4
Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
Step 5
Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
Step 6
Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
Step 7
Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
Step 8
Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
Step 9
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.
Cook’s Note:
You can buy a jar of lemon curd, rather than making your own. I also recently started making a raspberry sauce as garnish for this cake, and it only makes it that much better.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 22 | |
Calories 549 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat17g | 85% |
Cholesterol120mg | 40% |
Sodium413mg | 18% |
Total Carbohydrate58g | 21% |
Dietary Fiber1g | 5% |
Total Sugars44g | |
Protein7g | |
Vitamin C9mg | 46% |
Calcium169mg | 13% |
Iron1mg | 7% |
Potassium204mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this