Strawberry Cheesecake Poke Cake Recipe By Tasty Recipes

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
• Add the cream cheese and condensed milk, whisking until there are no large lumps.
• Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
• Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
• Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

STRAWBERRY CHEESECAKE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
• Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
• Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
• Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
• Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
• Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!