Layered Cake with Sweet Sponge Biscuits and Strawberries

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Layered Cake with Sweet Sponge Biscuits and Strawberries
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1 ½ cups crushed Graham crackers
½ cup unsalted butter (melted)
¼ cup sugar
4 cups cream cheese (room temperature)
1 ½ cups sugar
0.333 cup all-purpose flour
5 large eggs
2 cups Sour cream
¼ cup milk
1 Tbsp vanilla extract
2 cups fresh Strawberries (washed and sliced)
3 Tbsps fresh mint
24 Ladyfinger (cookies)
How healthy are the main ingredients?
cream cheeseSour creamStrawberrysugarsugarmint

Kitchen utensils

1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner

Preparation steps

Preheat oven to 375 F. Wrap outside of 10" springform pan with heavy duty aluminum foil. Combine crust ingredients in food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto bottom of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer pan to cooling rack and maintain oven temperature.
In a large bowl beat cream cheese and sugar with electric mixer until well blended. Beat in flour. Add eggs, one at a time, beating each until well combined. Beat in sour cream, milk and vanilla. Pour filling over crust.
Place springform pan into a large roasting pan. Add hot water to roasting pan until at 1" up sides of cake pan. Bake cheesecake until just set in center and top is slightly puffed, about 1 hour. Turn off oven, keep door closed and let cheesecake stand in oven for 1 hour. Remove cake from roasting pan. Refrigerate until cold, at least 6 hours. Remove cake from springform pan. Cover, and refrigerate overnight. Top with fresh strawberries and mint leaves. Line entire perimeter with Lady Finger cookies, pushing into cake slightly to hold upright.