Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée.
Ingredients
Brownie Layer:
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Ingredients
Brownie Layer:
- 1 (18.4 oz.) box Betty Crocker™ brownie mix
- 1/4 cup water
- 1/3 cup oil
- 1 egg
- 1/2 cup water
- 3 teaspoons powdered gelatin
- 16 oz. strawberries
- 2/3 cup sugar
- 1-1/2 teaspoons lemon juice
- 1 cup white chocolate chips
- 8 oz. cream cheese, softened
- 2 cups frozen whipped topping, thawed
- Brownie layer: Spray inside of an 8-inch springform pan with baking spray. Preheat oven to 325° F if using a non-stick pan and 350° F if using a metal pan.
- Mix together the brownie mix, with 1/4 cup water, oil, and egg. Pour into an even layer in the springform pan. Bake for 31-36 minutes, or as package directs. Remove from oven and allow to cool completely.
- Strawberry Gelée: Pour 1/2 cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
- Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.
- Remove from heat and purée strawberries using an immersion blender (or pour into a blender and purée.)
- Press strawberry puree through a fine mesh sieve into a large bowl, if you'd like to remove the seeds. Stir in gelatin and lemon juice.
- Strawberry Cheesecake Mousse: Pour white chocolate chips and 2/3 cup strawberry puree into a saucepan and heat over low until melted.
- Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping.
- Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth out the top surface. Freeze for 30 minutes while the strawberry gelée cools
- Remove from freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.
