Strawberry Shortcake Cheesecake

Introduction

Strawberry Shortcake Cheesecake combines the fruity freshness of strawberries with the creamy, rich layers of cheesecake, creating a dessert that’s as delightful to look at as it is to taste. This delicious dessert has become a popular choice for celebrations and gatherings, blending nostalgic flavors with a modern twist.

The History of Strawberry Shortcake Cheesecake

This dessert finds its roots in the classic strawberry shortcake, which dates back centuries as a popular summertime treat in Europe and America. Over time, as cheesecake became more popular, bakers started combining the two, creating the Strawberry Shortcake Cheesecake – a layered masterpiece that marries the best of both worlds.

Ingredients Breakdown

1. Crust: Graham crackers, butter, and sugar for a firm, sweet base.
2. Cheesecake Layer: Cream cheese, sugar, vanilla, eggs, and heavy cream for a smooth, creamy texture.
3. Strawberry Layer: Fresh strawberries, sugar, and cornstarch for a vibrant, flavorful topping.
4. Whipped Cream and Garnish: Heavy cream and fresh strawberries for decoration and additional texture.

Step-by-Step Recipe

1. Prepare the Crust: Combine graham cracker crumbs with melted butter and sugar, then press into a pan.
2. Make the Cheesecake Layer: Beat cream cheese, sugar, and vanilla; add eggs one at a time and mix until smooth. Pour over crust.
3. Add Strawberry Layer: Cook fresh strawberries with sugar and cornstarch until thickened, then spread over the cheesecake.
4. Bake and Cool: Bake until set, then cool thoroughly.
5. Garnish and Serve: Top with whipped cream and fresh strawberries for an irresistible finish.

Tips for the Perfect Strawberry Shortcake Cheesecake

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries.
• Chill Thoroughly: Allow the cheesecake to chill for several hours, ideally overnight, for the best texture.

Variations and Customizations

• Chocolate Twist: Add a layer of chocolate ganache for a decadent variation.
• Lemon Zest: Incorporate a touch of lemon zest in the cheesecake batter for a citrusy lift.
• Gluten-Free Option: Use gluten-free graham crackers for a gluten-free version.

Health Considerations and Nutritional Value

While Strawberry Shortcake Cheesecake is a rich dessert, it can be enjoyed in moderation. If you’re looking to reduce calories or sugar, consider using a low-fat cream cheese or a natural sugar substitute. Each slice is high in calcium and protein, but it’s also calorie-dense.

FAQ

How should I store leftovers? Store in an airtight container in the refrigerator for up to five days.

How long does it take to make? Prep time is about 30 minutes, with a bake and chill time of several hours.

Can I use frozen strawberries? Yes, but fresh strawberries are recommended for the best flavor and texture.

Strawberry Shortcake Cheesecake Recipe Guide

This Strawberry Shortcake Cheesecake blends creamy cheesecake with fresh strawberry layers on a buttery crust, perfect for a stunning, delicious dessert. Enjoy each slice with whipped cream and fresh strawberries for an extra-special treat!

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Ingredients

  

Shortcake

• 1 3/4 cups 228g all purpose flour
• 1/4 cup 52g sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 5 tbsp 70g salted butter
• 3/4 cup plus 2 tbsp 210ml heavy whipping cream

Strawberry Sauce

• 1/4 cup 52g sugar
• 3/4 tsp cornstarch
• 1 tbsp 15ml water
• 1/4 cup strawberry puree from about 10 strawberries

Cheesecake Filling

• 2 lbs strawberries
• 24 oz cream cheese room temperature
• 1/2 cup 104g sugar
• 1 cup 240ml heavy whipping cream, cold
• 1/2 cup 58g powdered sugar
• 1 tbsp vanilla extract

Whipped Cream

• 1/2 cup 120ml heavy whipping cream, cold
• 1/4 cup 29g powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

Shortcake

• Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
• Combine the flour, sugar, baking powder and baking soda in the bowl of a food processor.
• Add the butter and pulse in food processor until combined and mixture resembles coarse crumbs.
• Slowly add the heavy cream and pulse in food processor until just moistened.
• Gather the dough into a ball. Mixture will still be crumbly and loose. Gently knead dough on a non-stick surface until just smooth, about five turns.
• Press the dough into an even layer in the springform pan.
• Bake for about 20 minutes or until edges are golden.
• Remove the shortcake from the oven and remove from cake pan. Allow to cool completely on cooling rack.

Strawberry Sauce

• Combine the sugar and cornstarch in a saucepan. Stir in strawberry puree and water.
• Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• Allow to boil for 1 minute, then remove from heat. Cool completely.

Cheesecake Filling

• To prepare the springform pan for the cheesecake, wash it (from baking the shortcake), spray with non-stick spray and reassemble with the shortcake in the bottom of the pan. Line the inside edge of the pan (between the pan and the shortcake) with parchment paper to help the cheesecake not stick to the sides of the pan and to make sure that the filling doesn’t end up higher than the sides of the pan.
• Slice 6-10 strawberries that are about the same size and place them around the outer edge of the shortcake. They should be pressed against the inside of the springform pan, standing on top of the shortcake. Set prepared pan aside.
• Add the cream cheese and sugar to a large mixing bowl and beat until well combined and smooth. Set aside.
• Add the whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture in 2 parts, gently folding until well combined. Set aside.
• Spread about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer.
• Cut the green tops off of another 18-24 strawberries. Arrange the strawberries top-down on top of the thin cheesecake layer. Leave some space between each of the strawberries so that they aren’t touching and cheesecake can be added to fill in the space. The number of strawberries you use will depend on how big they are and how closely you place them.
• Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit – that’s okay.
• Refrigerate cheesecake until firm, about 4-5 hours.

Final Assembly

• Once the cheesecake is firm, remove from spring form pan and place on serving platter.
• To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
• Pipe the whipped cream around the outer top edge of the cheesecake.
• Slice the remaining strawberries and arrange on top of the cheesecake, inside the whipped cream. Top with the cooled strawberry sauce.
• Refrigerate until ready to serve. Cheesecake is best stored in an air tight container in the fridge and eaten within 3-4 days (the length that it’s good for may depend on your particular strawberries).

Notes

Makes 12-14 slices.