Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.25 cup vegetable oil
  • 0.5 cup strawberry puree, reduced
  • 0.75 cup whole milk
  • 2 large eggs, room temperature
  • 150g vanilla wafer cookies
  • 1 cup freeze-dried strawberries
  • 3 tbsp unsalted butter, melted
  • 1 tbsp strawberry gelatin powder
  • 8 oz cream cheese, chilled
  • 1 cup unsalted butter, slightly softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 300°F (150°C). Beat 16oz cream cheese and 2/3 cup sugar until smooth. Add sour cream, 2 eggs, and vanilla. Pour into an 8-inch springform pan wrapped in foil and bake in a water bath for 45-50 minutes until the center slightly jiggles. Chill completely.
  2. Increase oven temperature to 350°F (175°C). For the cake, cream 0.5 cup butter, vegetable oil, and 1.5 cups sugar. Add 2 eggs and strawberry puree.
  3. Whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the wet mixture. Divide between two 8-inch cake pans and bake for 25-30 minutes.
  4. Pulse 150g vanilla wafer cookies and 1 cup freeze-dried strawberries in a food processor. Mix with 3 tbsp melted butter and 1 tbsp strawberry gelatin powder to create the crunch coating.
  5. Beat 8oz cream cheese and 1 cup butter until fluffy. Gradually add powdered sugar and vanilla to create the cream cheese frosting.
  6. Place one strawberry cake layer on a stand. Top with the chilled cheesecake layer, followed by the second cake layer. Frost the entire cake with cream cheese frosting and press the strawberry crunch mixture into the sides and top.