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Remove the jam fillings from the Dewberry Cookies then place the Dewberry strawberry jams in one bowl and the blueberry jams in another bowl.
Melt Dewberry jams with about 1/4 cup of hot water each. Microwave for another 5 minutes until syrupy. Set aside.
Crush the 18 pieces of cookies into a fine crumb. Combine with the melted butter and cream until well incorporated and has achieved a wet sand consistency.
Line an 8-inch cake pan with parchment paper. Place the crushed cookies at the bottom. Embed the remaining 12 pieces of cookies onto the crust.
Whisk together cream cheese and powdered sugar in a bowl until creamy. Divide into two bowls. Set aside.
Place gelatin in a bowl and mix with 3 tablespoons of hot water until dissolved. Set aside to bloom.
Divide all-purpose cream into two bowls. Add strawberry jam and melted Dewberry strawberry jam in one half, and blueberry jam and melted Dewberry blueberry jam in the other half. Whisk the cream until soft peaks.
Whisk in half of the bloomed gelatin in the strawberry cream, and the other half of bloomed gelatin in the blueberry cream.
Fold in the halved cream cheese mixture to the strawberry cream, and the other cream cheese mixture to the blueberry cream, folding until fully combined.
Combine water, sugar, and blueberry jam in a pot over medium heat. Let it simmer. Add the gelatin while whisking and cook until reduced into a thin syrup.
On the cake pan with the crust, line the side with set aside 12 pieces of Dewberry Cookies with jams, alternating Strawberry Cookies with Blueberry Cookies and placing a slice of strawberry in between each.
Pour the strawberry cheesecake mixture onto the cake pan and spread evenly. Place 12 pieces of Dewberry Cookies without the jams onto the mixture. Chill until set.
Pour half of the blueberry cheesecake mixture onto the chilled cake pan. Spread evenly. Place 12 pieces of Dewberry Cookies onto the mixture then cover with the rest of the blueberry cheesecake mix. Chill until set.
Top the cake with 8 rosettes of whipped cream. Place sliced strawberries below the whipped cream rosettes and top each strawberry with a blueberry. Chill overnight.
Drizzle with Blueberry Glaze before serving.
Ingredients
Directions
Remove the jam fillings from the Dewberry Cookies then place the Dewberry strawberry jams in one bowl and the blueberry jams in another bowl.
Melt Dewberry jams with about 1/4 cup of hot water each. Microwave for another 5 minutes until syrupy. Set aside.
Crush the 18 pieces of cookies into a fine crumb. Combine with the melted butter and cream until well incorporated and has achieved a wet sand consistency.
Line an 8-inch cake pan with parchment paper. Place the crushed cookies at the bottom. Embed the remaining 12 pieces of cookies onto the crust.
Whisk together cream cheese and powdered sugar in a bowl until creamy. Divide into two bowls. Set aside.
Place gelatin in a bowl and mix with 3 tablespoons of hot water until dissolved. Set aside to bloom.
Divide all-purpose cream into two bowls. Add strawberry jam and melted Dewberry strawberry jam in one half, and blueberry jam and melted Dewberry blueberry jam in the other half. Whisk the cream until soft peaks.
Whisk in half of the bloomed gelatin in the strawberry cream, and the other half of bloomed gelatin in the blueberry cream.
Fold in the halved cream cheese mixture to the strawberry cream, and the other cream cheese mixture to the blueberry cream, folding until fully combined.
Combine water, sugar, and blueberry jam in a pot over medium heat. Let it simmer. Add the gelatin while whisking and cook until reduced into a thin syrup.
On the cake pan with the crust, line the side with set aside 12 pieces of Dewberry Cookies with jams, alternating Strawberry Cookies with Blueberry Cookies and placing a slice of strawberry in between each.
Pour the strawberry cheesecake mixture onto the cake pan and spread evenly. Place 12 pieces of Dewberry Cookies without the jams onto the mixture. Chill until set.
Pour half of the blueberry cheesecake mixture onto the chilled cake pan. Spread evenly. Place 12 pieces of Dewberry Cookies onto the mixture then cover with the rest of the blueberry cheesecake mix. Chill until set.
Top the cake with 8 rosettes of whipped cream. Place sliced strawberries below the whipped cream rosettes and top each strawberry with a blueberry. Chill overnight.
Drizzle with Blueberry Glaze before serving.
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