This is as sinful and indulgent as you think. Highly reminiscent of Good Humor’s classic treat. My first attempt was “liked” by Good Humor on Twitter (yes, that is a humble brag). This is my second attempt. I tinkered with my notes and I am quite pleased with how this turned out.
JUST LOOK AT HER!
This recipe is not for the faint of heart. You need to allocate at least two days for this project. You can make the crumble way ahead of time and stick it in the freezer. You can also make the puree ahead of time. You need to make your cheesecake the day/night before you assemble and decorate.
If I haven’t scared you off yet check out the ingredients and steps after the jump!
1 pack of Golden Oreos
1 pack of strawberry gelatin
1 pack of vanilla pudding
Half stick of softened butter
(Gloves, if you’re weird like me.)
2-8oz cream cheese, room temp
1 C sugar
3 tbsp sour cream, room temp
½ tbsp. vanilla extract
½ tbsp. corn starch
1/8 tsp salt
2 ½ C flour
1 ½ C sugar
2 ½ tsp baking powder
½ tsp salt
1/2 c milk
1/2 c butter, room temperature
4 egg whites
1 tsp vanilla extract
¾ C strawberry puree, reduced*
Optional: 1 tsp strawberry gelatin for a slightly pinker cake
2 sticks softened butter
1 tsp vanilla extract
Roughly 5 cups of powdered sugar
As a rule, a pint of fresh strawberries generally yields roughly 1 ¼ cup of pureed strawberry
I used just over a half a pint of strawberries.
- Puree strawberries
- Bring to boil, reduce to simmer.
- Stirring occasionally, allow the puree to reduce (it will thicken and sometimes the color will darken)
- Allow the puree to cool completely
- This can be refrigerated in an air tight container until you’re ready to use it.
- In a food processor, pulse the cookies until they resemble sand
- Using your hand, “squish” the softened butter throughout the cookies, it will now be more like wet sand.
- Separate the crumbs into two bowls
- Sprinkle in strawberry gelatin ½ tbsp at a time until you get your desired color
- Add 1 tbsp of vanilla pudding to the other batch
- Combine the two batches
- This can be stored in a ziplock bag in the freezer
- Preheat oven to 325 degrees
- In the bowl of your mixer, whip the softened cream cheese.
- Add the sour cream
- Add the sugar and vanilla
- Add the corn starch
- Add the eggs one at a time
- Scrape down the sides, mix until combined
- You don’t want to see any large flecks of cream cheese, small specks are okay.
- Cut a circle large enough to fit into the bottom of a 9” cake pan
- Spray with cooking spray, place parchment
- Pour cheesecake mixture into the pan, gently tap the pan on your counter to release any bubbles
- Bake for roughly an hour
- The cheesecake will be slightly jiggly in the center, a tad firmer towards the edges
- This cheesecake is a filling so some browning and cracks are fine. No one is going to see this. This is basically sacrilegious for traditional cheesecake, I know, but trust me.
- Allow the cheesecake to cool
- Cover with plastic wrap and allow cheesecake to set in the fridge for at least 4 hours, or overnight preferably
- In the bowl of your mixer, combine the flour, sugar, baking powder, salt and gelatin using the paddle attachment
- Add the softened butter
- Add the vanilla
- Add the milk
- Add the egg whites, beat to combine.
- Scrape down edges
- Add cooled strawberry puree
- Repeat above parchment*
- Divide the batter in two 9” cake pans
- Bake at 350 until the cake passes the toothpick test, about 20 minutes
- Cool in the pan then remove and cool on rack
- In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
- Add vanilla
- On low speed, slowly and carefully add the powdered sugar about a cup at a time
- Slowly increase the speed and whip until well incorporated
- Repeat steps 3 and 4 until all of your sugar is used
Leftover buttercream can be stored in the freezer in a ziplock bag.
- Lay down some parchment paper
- Place on layer of cake, place cheesecake and top with second layer of cake
- If you need to, trim the cake to make it a uniform size
- Using a spatula, create a crumb coat on your cake
- This does not have to be pretty, it will not be seen
- Sprinkle your crumble on top of the cake
- Carefully apply the crumble to the side of the cake
Store cake in an airtight container in the fridge! Enjoy!!
© 2017 by Alexa Mason. All Rights Reserved