– **Title**: Strawberry Shortcake Cheesecake
– **Ingredients**:
– **For the crust**:
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup sugar
– **For the cheesecake filling**:
– 24 oz cream cheese, softened
– 3/4 cup sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1/2 cup sour cream
– 1/2 cup heavy cream
– **For the strawberry topping**:
– 2 cups fresh strawberries, sliced
– 1/4 cup sugar
– 1 tbsp lemon juice
– **For the whipped cream**:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– **Instructions**:
1. **Prepare the crust**: Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Allow to cool.
2. **Make the cheesecake filling**: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just combined. Then add the sour cream and heavy cream, mixing until smooth.
3. **Bake the cheesecake**: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for about 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack open the oven door, letting the cheesecake cool slowly for about 1 hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.
4. **Prepare the strawberry topping**: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries. Let sit for about 30 minutes to allow the juices to release.
5. **Make the whipped cream**: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. **Assemble the cheesecake**: Once the cheesecake has chilled, remove it from the springform pan. Spread the whipped cream on top of the cheesecake and arrange the marinated strawberries over the top.
7. **Serve**: Slice the cheesecake and enjoy! Store any leftovers in the refrigerator.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. Also, consider almond flour for a slightly nutty flavor.
Fresh Strawberries: Using pureed fresh strawberries gives the cake great flavor. If you don’t have fresh ones, frozen strawberries work well; just make sure to drain excess moisture after thawing.
Cream Cheese: The key to a rich cheesecake layer. If you want a lighter option, consider Neufchâtel cheese. It has less fat but works similarly in recipes.
Sour Cream: This adds creaminess to the cheesecake. Greek yogurt can be a great substitute; it’s thicker and adds a nice tang.
Heavy Whipping Cream: To make the whipped cream topping. For a lighter version, you can use a mixture of heavy cream and milk, but it may not be as stable.
How Do You Achieve the Perfect Cheesecake Texture?
Getting the right texture for your cheesecake can be a bit tricky. The goal is creamy yet firm. Here are some tips:
- Make sure your cream cheese is softened. Cold cream cheese will create lumps. Leave it out for at least 30 minutes before mixing.
- Beat the mixture on low speed to avoid incorporating too much air, which can cause cracking.
- When baking, keep the oven door closed to avoid sudden temperature changes, which can also cause cracks.
- Letting the cheesecake cool in the oven for an hour helps prevent sudden temperature shifts too.
How to Make Strawberry Shortcake Cheesecake
Ingredients You’ll Need:
For the Strawberry Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pureed strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Fresh strawberries, sliced
- Crushed graham crackers (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation, plus around 1 hour for baking the cake and cheesecake, and at least 4 hours of chilling time for the cheesecake. It’s best to plan for a full day to allow your cheesecake to set overnight for optimal flavor and texture!
Step-by-Step Instructions:
1. Prepare the Strawberry Cake:
First, preheat your oven to 350°F (175°C). Then, grease and flour three 8-inch round cake pans. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Next, add eggs one at a time, making sure to mix well after each addition. Stir in the vanilla and almond extracts if you’re using them.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the pureed strawberries. Be sure to start and end with the flour mixture. Mix just until everything is combined. Finally, divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Let the cakes cool completely.
2. Prepare the Cheesecake Layer:
Now, reduce the oven temperature to 325°F (160°C) and line a 9-inch springform pan with parchment paper. In a separate bowl, beat the softened cream cheese with granulated sugar until it’s smooth and creamy. Add the vanilla extract and mix well. Then, add eggs one by one, mixing well after each addition. Stir in the sour cream until everything is blended together.
Pour the cheesecake batter into the prepared springform pan and bake for 40-50 minutes. The center should be set, but it’s okay if it’s slightly jiggly. After baking, turn off the oven and leave the cheesecake inside for 1 hour. Remove it and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
3. Assemble the Cake:
Once the cakes and cheesecake are completely cool, carefully remove them from their pans. Start by placing one layer of strawberry cake on a serving plate, then spread a layer of cheesecake on top. Place another strawberry cake layer on top of the cheesecake. Repeat this process, ending with the final layer of strawberry cake on top.
4. Prepare Whipped Cream Topping:
In a mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This creates a fluffy whipped cream topping perfect for your cake. Gently spread the whipped cream over the top and the sides of the assembled cake.
5. Garnish and Serve:
Finally, decorate the cake with fresh strawberry slices on top and, if desired, sprinkle some crushed graham crackers for an added crunch. Slice and serve your delicious Strawberry Shortcake Cheesecake chilled or at room temperature. Enjoy every bite!
Can I Substitute Fresh Strawberries for Frozen Strawberries?
Absolutely! If you’re using fresh strawberries, just make sure to puree them in the same quantity. If the fresh strawberries are a little less sweet, you might want to add a teaspoon of sugar to balance the flavor.
How Can I Make This Recipe Gluten-Free?
To make this Strawberry Shortcake Cheesecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that all other ingredients, especially the baking powder, are gluten-free as well.
Can I Prepare the Cheesecake Layer the Night Before?
Yes, that’s a great idea! You can make the cheesecake layer the night before and refrigerate it overnight. Just make sure to wrap it well to prevent any odors from the fridge getting into the cheesecake.
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can slice the cake and freeze individual pieces. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw in the fridge or at room temperature.
