The Sweet IRB Cheesecake Stacker
The Cheesecake Stacker was one of the most popular dessert cakes at Sweet IRB Bakery. The Stacker has an entire cheesecake stacked in between two layers of cake and finished with a cream cheese icing. So let’s start with one of the most requested flavors of the Stackers, Strawberry Cheesecake Cake!
Not kidding, Stackers are big cakes and a labor of baking love. I mean you are making both a cheesecake and a cake. A two for one deal!
I normally make the different layers of the stackers a couple days ahead of assembly. The key to this recipe is to make sure that the layers are very well chilled, even frozen.
The Strawberry Cheesecake Cake Stacker
I wanted to use one of the more popular flavors to introduce you to the Cheesecake Stackers. Plus, it is still Strawberry season here in Florida and the Strawberry Cheesecake Cake is just so pretty! Probably because of all the PINK!
What were some of the other popular combinations and flavors? The top selling Cheesecake Stackers included Orange (which tasted like an orange cream), Red Velvet and Key lime. Over the next few months, I’ll be sharing the recipes for several of the Stacker combinations.
My personal favorite is the Irish Cream Stacker. The cheesecake layer is an Irish cream cheesecake stacked between layers of double espresso cake with Irish cream icing. I will have this upcoming to the site soon.
The Cheesecake Layer
Let’s start with the cheesecake layer. The recipe instructions call for a 9-inch spring form pan. A little trick that I do is to put a sheet of parchment paper over the bottom and then set the ring on top and secure. Want to see a video on how to prep the spring form pan? Click here for “how to prep a spring form pan”. Once the cheesecake is baked and cooled just unlock the sides and the cheesecake layer will slide right out. To remove the parchment, just flip the layer over and peel the parchment paper off.
Chilling the cheesecake layer is very important and will let you remove and handle the middle layer with ease.
Wrap the middle layer in plastic wrap and freeze until you are ready to assemble the Cheesecake Stacker.
A couple of baking notes for the cheesecake. Use a pan of water in the oven versus a water bath. The pan filled with water is easier and less messy with the same results as a water bath. Also, bake at a low temp 280 to 300 for a nice slow bake.
The Cake Layer
For the Strawberry Cheesecake Stacker, the cake layer is a doctored cake mix recipe. If you prefer to make the cake layer completely from scratch just make sure you have a recipe that will make a nice tall 9-inch round cake layer. I use a 9 x 3-inch pan to bake the cake layer. My favorite baking pans are Magic Line by Parris .
The Cream Cheese Icing
The Strawberry Cream Cheese icing is a basic cream cheese icing with strawberries added. A strawberry buttercream would also work well on this cake. The icing needs to have good body about it and easy to spread.
Assembling the Strawberry Cheesecake Cake
You will need to torte the cake layer to get two even layers for the Strawberry Cheesecake Cake. Once you have the cake layers, the cheesecake and the icing; the assembly can begin.
The layers of the stacker are cake, cheesecake and cake with icing in between. Make sure you chill the cake before assembling and before doing the final icing.
Start at the top with a couple scoops of icing and spread evenly over the top. Then work the sides until completely covered.
Stackers have a rustic ridge finish to them. I use the tip of a spatula and turn table to get the ridges.
Let’s See What the Stacker Looks Like Inside
My favorite part is cutting that first slice of the Strawberry Cheesecake Cake Stacker! See how pretty they are inside, just look at those layers.
As I said, this recipe makes a large cake. The 9-inch version serves 10 to 12 people. I do have a 6-inch version that I will work on putting up on the site.
To freeze, you can flash freeze slices and individually wrap. Frozen slices will keep up to 6 months in the freezer.
A Special Cake: The Sweet IRB Cheesecake Stacker
Stackers are near and dear to my heart, they were both the retail and wholesale bakery customers favorite. I always loved seeing the bottom row of the cake cakes filled with Stackers.
I hope you enjoyed this recipe and can’t wait for you to try the Strawberry Cheesecake Cake Stacker
Strawberry Cheesecake StackerPrint Recipe
- ---Strawberry Swirled Cheesecake Center:
- 24 ounces of softened cream cheese
- ¾ cup of granulated sugar
- ¼ cup of corn starch
- 3 whole eggs, room temperature
- ¾ cup of heavy cream, room temperature
- Strawberry jelly, compote or fresh strawberries to add to the cheesecake
- ---Strawberry Cake:
- 1 box of Strawberry Cake Mix (I prefer Duncan Hines)
- 1 cup of plain flour (do not use self-rising for this recipe)
- 1 cup of granulated Sugar
- 1 cup of cold water
- ¼ cup of vegetable or canola oil
- 3 whole eggs, room temperature
- 1 cup of sour cream, room temperature
- ---Strawberry Stacker Icing
- 8 ounces of cream cheese, softened
- 1 stick of salted butter, softened
- ¼ cup of strawberry jelly, compote or fresh strawberries mashed
- 5 to 6 cups of sifted powdered sugar
- ---Also, needed:
- 9-inch spring form pan
- 9 x 3-inch cake pan
- Parchment Paper
- Aluminum foil
- Small cake pan to fill with water to bake cheesecake
---Strawberry Cheese Cake Layer
Fill small cake pan ½ with water and place on top rack of the oven.
Preheat oven, with pan of water, to 300 degrees.
Prepare the spring form pan by unlocking the sides and removing. Place a sheet of parchment paper on the pan (bottom) part of the spring from. Place the ring part back over the bottom and secure. Trim parchment paper on the outside. With Aluminum foil, wrap the outside of the spring from pan.
In a stand mixer with a paddle attachment, add 8 ounces of cream cheese, ¼ cup of sugar and ¼ cornstarch and beat well. Add the remaining cream cheese and sugar and mix well. The mixture should be smooth and glossy with no lumps.
Add eggs, one at a time, mixing just until the eggs are incorporated. Be very careful to not overmix as this will add air to the mixture and will cause the cheesecake to crack.
Remove the mixture from the stand mixer. With the paddle attachment, incorporate the heavy cream by hand.
Pour mixture into prepared spring form pan.
Drop strawberry jelly, compote or fresh strawberries into the cheesecake batter and swirl with a knife.
Bake at 300 degrees for 50 to 60 minutes. The cheesecake will be done when the sides are baked and the center is set.
Cool completely and then refrigerate for at least 4 hours. You will want the cheesecake very chilled before you remove it from the spring form pan. Once the cheesecake has chilled, remove the sides of the spring form and turn the cheesecake out and wrap with plastic wrap and put in the freezer until ready to assemble the stacker.
Preheat oven to 325 degrees.
Prepare a 9 x 3-inch round cake pan with pan grease or grease and flour.
In a large bowl or stand mixer with a paddle attachment, add cake mix, sugar and flour, turn on the mixture to mix the dry ingredients together.
Add water and oil and mix well.
Add eggs one at a time, mixing well in between the eggs. Make sure the eggs are incorporate well otherwise, you will have streaks of yolk in the cake.
Add sour cream and mix well.
Turn the cake mix into the 9 x 3-inch pan. If you do not have a 3-inch tall pan, you can divide the batter into 2 9-inch pans.
Bake at 325 degrees for 45 to 50 minutes. The cake will test done when the center is set.
Remove cake from the oven and let sit for 5 minutes. Turn the cake out on to plastic wrap. Wrap loosely and let cool completely. When cool, put in the refrigerator to chill for assembly.
---Strawberry Cream Cheese Icing
Combine the softened butter and cream cheese in a large bowl or stand mixer bowl. Add about 1 cup of powdered sugar and cream well.
Continue to add powdered sugar until you have reached a thick consistency. This is one of those recipes that is by look, feel and taste.
Once you have reached the thickness that you would like for the frosting, begin adding the strawberry jelly, compote or fresh strawberries.
Add the strawberry mixture slowly and take cake to not let the icing get too thin. The icing needs to be along the consistency of buttercream.
---Assemble the Strawberry Stacker
Torte the chilled cake in the middle. If you do not have a cake leveler, use a long knife to cut the layer in half.
Place one layer of the cake on the serving plate and add a layer of the strawberry icing.
Carefully place the cheesecake layer on top of the cake/icing and press slightly so that they layer will stick together.
Add a layer of strawberry icing to the top of the cheesecake.
Place the remaining layer of strawberry cake on top and press slightly.
Starting at the top of the cake, place about 3 scoops of icing and spread evenly over the top.
Work the icing from the sides of the cake until completely covered.
To get the “signature” look of the Stacker. Use a spatula and a turntable. While spinning the turntable, starting at the bottom, hold the spatula against cake and make ridges by moving the spatula up the cake.
Once the sides are complete work on the top. Start in the center with the spatula. Spin the turntable and move the spatula to make the circle ridges.
Store the Stacker in the refrigerator until serving.