Strawberry Cheesecake Dump Cake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
225 grams cream cheese, softened
02 -
67 grams granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
→ Strawberry Filling
05 -
450 grams fresh strawberries, hulled and sliced, or equivalent weight thawed frozen strawberries
06 -
100 grams granulated sugar
07 -
1 tablespoon cornstarch
08 -
1 tablespoon lemon juice
→ Cake Layer
09 -
190 grams all-purpose flour
10 -
100 grams granulated sugar
11 -
2 teaspoons baking powder
12 -
1/4 teaspoon salt
13 -
115 grams unsalted butter, melted
14 -
240 milliliters whole milk
15 -
1 teaspoon vanilla extract
→ Topping
16 -
115 grams unsalted butter, melted
17 -
67 grams granulated sugar
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish with butter or non-stick spray.
02 -
In a medium bowl, mix cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
03 -
In a saucepan, gently combine strawberries, sugar, cornstarch, and lemon juice. Place over medium heat and cook, stirring occasionally, until thickened and jam-like, about 5–7 minutes. Allow to cool slightly.
04 -
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter, milk, and vanilla extract; mix until a smooth batter forms.
05 -
Pour the cake batter evenly into the prepared dish. Spoon the cheesecake mixture in dollops over the batter and gently swirl using a knife or spatula.
06 -
Distribute the strawberry filling evenly over the swirled batter without mixing it in.
07 -
Drizzle melted butter over the entire surface. Sprinkle granulated sugar evenly for a crisp, sweet crust.
08 -
Bake in the preheated oven for 40–45 minutes, or until the edges are golden and the center is set. Cool at least 15 minutes before serving.
# Notes:
01 -
Ensure cream cheese is at room temperature for a smooth, lump-free mixture.
02 -
For optimal results, use ripe, fresh strawberries or thoroughly drained thawed frozen strawberries.