Printable | Taste of Home

Strawberry Cheesecake Torte

1 package (16 ounces) angel food cake mix
1 tablespoon confectioners' sugar
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
1/4 cup seedless strawberry jam
1 package (8 ounces) reduced-fat cream cheese, cubed
1/3 cup fat-free milk
2 tablespoons lemon juice
3 cups reduced-fat whipped topping
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 cup sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 teaspoons grated lemon peel

Printed from tasteofhome.com Aug 21, 2008

-----------------------Fold------------------------

Strawberry Cheesecake Torte cont.

Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment
paper. Prepare cake mix according to package directions. Spread
batter evenly in prepared pan. Bake at 350° for 24-26 minutes or
until top is lightly browned. Sprinkle sugar over a waxed paper-lined
baking sheet. Immediately invert cake onto baking sheet. Gently peel
off parchment paper; cool completely. Dissolve gelatin in boiling
water. Stir in jam until melted. With a fork, poke cake at 1/2-in.
intervals. Brush with gelatin mixture; chill for 10 minutes. In a
bowl, beat cream cheese, milk and lemon juice until smooth. Beat in
whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in
the corner of pastry or plastic bag; insert a large star tip. Fill

Printed from tasteofhome.com Aug 21, 2008

Strawberry Cheesecake Torte

the bag with pudding mixture. Trim edges of cake. Cut widthwise
into three equal rectangles; place one on serving plate. Spread 1/2
cup reserved pudding mixture in center. Pipe pudding mixture around
top edge of cake. Repeat layer. Top with third cake layer. Pipe
pudding mixture along top edges. Fill center with fruit. Sprinkle
with lemon peel. Store in refrigerator.

Yield: 12 servings.