Triple Berry Cheesecake Poke Cake
Ingredients
- cooking spray
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 large eggs
- ¼ cup vegetable oil
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces fresh strawberries, hulled and chopped
- 8 ounces fresh blackberries
- 6 ounces fresh raspberries
- ⅓ cup white sugar
- ⅓ cup water
- 2 tablespoons fresh lemon juice
- 1 (14 ounce) can sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup fresh lemon juice
- ¼ teaspoon sea salt
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray; line with parchment paper.
- Combine cake mix, 1 cup water, eggs, and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into the prepared dish.
- Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool at room temperature for 10 minutes. Keep oven on.
- Line a baking sheet with parchment paper.
- Combine graham cracker crumbs and melted butter in a bowl; spread evenly onto the prepared baking sheet.
- Bake until slightly golden, about 10 minutes. Cool to room temperature; store crumbs in an airtight container.
- Meanwhile, combine strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, until fruit is very soft, 7 to 8 minutes. Mash berries together with a fork; cool for 5 minutes.
- Poke 30 holes (5 rows of 6 holes each) into cake using the handle of a wooden spoon. Drizzle 1/3 cup sweetened condensed milk over entire cake; pour berry mixture over cake, spreading using a spatula, ensuring mixture goes into holes. Cover cake; refrigerate at least 1 hour.
- Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment; whisk on high speed until very smooth, at least 3 minutes. Add remaining sweetened condensed milk, 1/4 cup lemon juice, and salt; whisk for 1 minute. Spread cream cheese mixture over cooled cake. Cover cake; chill 3 hours to overnight.
- Cut cake into 12 large pieces; top with graham cracker crumbs.
Source
Original recipe: View Original