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Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée.
INGREDIENTS
Brownie Layer:
- 1
- (18.4 oz.) box Betty Crocker™ brownie mix
- 1/4
- cup water
- 1/3
- cup oil
- 1
- egg
Strawberry Gelée:
- 1/2
- cup water
- 3
- teaspoons powdered gelatin
- 16
- oz. strawberries
- 2/3
- cup sugar
- 1-1/2 teaspoons lemon juice
Strawberry Cheesecake Mousse:
- 1
- cup white chocolate chips
- 8
- oz. cream cheese, softened
- 2
- cups frozen whipped topping, thawed
DIRECTIONS
- Brownie layer: Spray inside of an 8-inch springform pan with baking spray.
- Preheat oven to 325º F if using a non-stick pan and 350º 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.
- Remove, un-mold from pan, and cut into slices to serve.
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