Strawberry Cheesecake Dump Cake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
1 teaspoon vanilla extract
02 -
1 large egg
03 -
67 grams granulated sugar
04 -
225 grams cream cheese, softened
→ Strawberry Filling
05 -
1 tablespoon lemon juice
06 -
1 tablespoon cornstarch
07 -
100 grams granulated sugar
08 -
450 grams fresh strawberries, hulled and sliced or the same amount of thawed frozen ones
→ Cake Layer
09 -
1 teaspoon vanilla extract
10 -
240 milliliters whole milk
11 -
115 grams unsalted butter, melted
12 -
1/4 teaspoon salt
13 -
2 teaspoons baking powder
14 -
100 grams granulated sugar
15 -
190 grams all-purpose flour
→ Topping
16 -
67 grams granulated sugar
17 -
115 grams unsalted butter, melted
# Instructions:
01 -
Pop it in the hot oven for about 40–45 minutes until the top looks crisp and the middle’s not wobbly. Let it chill out for at least 15 minutes before you slice it.
02 -
Pour the melted butter all over the whole thing. Sprinkle the sugar on top. You want a sweet crunchy lid.
03 -
Spoon the strawberry stuff gently all over. Don’t stir it in; just leave it on top.
04 -
Spread the cake batter in your greased dish. Plop the cheesecake mix in little blobs and swirl it around with a knife or spatula. Don’t overdo it.
05 -
In a big bowl, toss in flour, sugar, salt, and baking powder. Add in the milk, melted butter, and vanilla. Mix till it’s all smoothed out and batter-y.
06 -
Toss strawberries, sugar, lemon juice, and cornstarch in a saucepan. Warm it up on medium and stir it here and there till it thickens up and looks a bit jammy. Give it a minute or two to cool.
07 -
Mix cream cheese, vanilla, sugar, and egg in a bowl till it’s creamy and not chunky. Set it to the side.
08 -
Heat your oven up to 175°C first. Grease up a 23x33 cm pan with some butter or spray so nothing sticks.
# Notes:
01 -
Cream cheese mixes way easier if it’s not cold from the fridge.
02 -
Go with strawberries that are bright and ripe, or really well-drained ones if they were frozen.