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Srawberry cheesecake Torte Recipe


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     Srawberry cheesecake Torte

Category   Desserts - Breads
Sub Category   None
Servings   16

1 pkg (16oz) pound cake mix (plus its ingredients)
1/2 cup water
1 pkg (3oz) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 pkg cream cheese softened
1/3 cup cold milk
1 container (12oz) frozen whipped topping. thawed
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 Kiwi peeled and sliced
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees. Line 13 x9 inch pan with parchment paper. Prepare cake mix according to package. Pour into pan Bake 15-18 minutes. Cool completely.
Microwave water on high until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth cutting board, remove paper. Prick cake at 1/2 inch intervals. Brush cake evenly with all but 2 tbs of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set zest aside. Juice lemon to measure 2 tbs juice. Combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture (do not mix) Sprinkle with pudding mix; mix well. (mixture will be very thick)
Place one cake layer. Fill decorator bag with filling mixture. Pipe a straight border around the edge of cake layer. Using a large scoop place 4 scoops of filling down the center; spread evenly to border. Tope with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around the edge. Spread any remaining filling down the center. Arrange kiwi on top of cake. Place strawberries and gelatin mixture in bowl and mix. (if gelatin is thick; microwave on high for 5-10 seconds)spoon Strawberries over top of cake; sprinkle with reserved lemon zest.

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