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Summer Berry Stack
Summer Berry Stack
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Prep Time:
60 minutes
Cook Time:
36 minutes
Total Time:
276 minutes
Transform cake mix into elegant berry cheesecake stacks with lemon curd and lime whip for a refreshing twist.
Ingredients:
  • 0.75 cup white sugar
  • 3 large egg yolks
  • 3 tablespoons lemon zest, divided
  • 0.66666668653488 cup fresh lemon juice
  • 3 tablespoons butter
  • 2 teaspoons all-purpose flour, or as needed
  • 3 cups graham cracker crumbs
  • 1 (18.25 ounce) package white cake mix
  • 1.25 cups water
  • 3 eggs
  • 0.33333334326744 cup vegetable oil
  • 2 tablespoons lemon juice
  • 0.5 cup sour cream
  • 1 cup blueberries
  • 0.5 cup blackberries
  • 1 cup raspberries
  • 2 (8 ounce) packages cream cheese, cut into small pieces
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 1 (8 ounce) container whipped cream topping (such as Cool Whip®)
  • 1 cup white chocolate chips
Instructions:
  • Combine 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest in a saucepan over medium heat, whisking until sugar dissolves and mixture lightens in color, around 3 minutes. Mix in 2/3 cup lemon juice and 3 tablespoons butter. Cook and stir continuously until the lemon curd thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat, cover, and allow to cool.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Give two 9x13-inch baking pans a luxurious coat of cooking spray and a delicate dusting of 1 teaspoon of flour on each.
  • In a microwave-safe bowl, melt 1 cup of butter for 2 to 3 minutes. Combine melted butter with graham cracker crumbs and 1/2 cup of sugar. Press the crust into the bottom of a prepared pan.
  • Bake until golden brown, approximately 10 minutes, and keep oven on.
  • In a bowl, combine cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice. Use an electric mixer to blend until smooth. Stir in sour cream, then gently fold in blueberries, blackberries, and raspberries. Pour half of the batter over the crust in one pan, and the remaining batter into another prepared pan.
  • Place the filled pan in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool before serving.
  • Using an electric mixer, whip cream cheese in a bowl until fluffy. Stir in condensed milk until smooth and fluffy. Mix in lime juice and zest thoroughly. Gently fold in whipped topping.
  • Dot lemon curd sporadically over the crusted cake. Spread half of the cream cheese mixture over the lemon curd. Invert the second cake onto a cake rack and delicately position it over the cheese layer. Spread the rest of the cream cheese mixture on top to create a smooth finish.
  • In a microwave-safe bowl, melt chocolate chips in 15-second intervals, stirring after each interval, for 1 to 3 minutes. Drizzle the melted chocolate on top of the cake. Cover the cake and chill until the chocolate and cheese layer sets, approximately 3 hours in the refrigerator.

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