Strawberry Shortcake Cheesecake Recipe

Strawberry-Shortcake-Cheesecake-2015
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What can be better than either cheesecake or strawberry shortcake? Merging the two! This strawberry shortcake cheesecake is the perfect combination of two classic desserts. Use the freshest, sweetest strawberries you can find and this dessert will be a hit!

Strawberry Shortcake Cheesecake

Recipe adapted from Driscolls.com.

Ingredients

For the shortbread:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoons corn starch
5 tablespoons butter, softened to room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
¾ cup plus 2 tablespoons heavy cream

For the filling:

2 pounds cream cheese, softened to room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream

For the topping:

1 cup heavy cream
½ cup powdered sugar
½ teaspoon vanilla extract

Garnish:

2 pints fresh strawberries, sliced

Instructions

For the shortbread:

Preheat the oven to 375 Degrees Fahrenheit. Grease a 9 inch springform cake pan with room temperature butter. Trace bottom of pan onto a piece of parchment paper and cut using a pair of scissors. Place in center of pan on top of the butter.

In a medium mixing bowl, add the flour, baking powder, baking soda, and cornstarch. Stir gently using a wire whisk. Set aside.

In a large mixing bowl, cream together butter, sugar, and vanilla extract with a mixer that has been set on medium. Transfer to a food processor, add the dry ingredients, and pulse until mixture resembles coarse breadcrumbs. Slowly add the dry ingredients and pulse until the dough is slightly moistened.

Knead the dough on a lightly floured surface for about thirty seconds. At this point, the shortbread will still crumble slightly. Form into a ball and gently press into the bottom of the springform pan. Make sure it’s even! Bake in the preheated oven for about twenty minutes. You’ll know it’s finished when the edges are golden brown. Place the pan directly on a cooling rack and let it cool completely before adding the filling.

For the topping:

Freeze metal mixing bowl for fifteen minutes. Add cream and beat on medium speed for a few minutes until it begins to thicken. Add powdered sugar and vanilla extract and beat on medium speed until soft peaks form. This should take around 5 minutes. Be careful not to over beat, as this can cause the liquid and fat in the cream to separate. Cover the bowl with plastic wrap and store in the refrigerator until needed.

For the filling:

Preheat oven to 325 Degrees Fahrenheit. Beat cream cheese in a large mixing bowl using a mixer set on medium speed until smooth. Add sugar and cream on low speed until mixture is well combined. Add the vanilla extract and beat for a few seconds until incorporated. Add eggs one at a time and beat on low speed until smooth. Add sour cream and heavy cream and beat until the mixture is smooth.

Pour into the springform pan with the cooled shortbread. Fill a 9 x 13 pan with water about two inches deep and place the springform pan in the center. Bake in the center of the oven until it sets. This should take around an hour, but it could take up to an hour and a half total. You’ll know the cheesecake is done when all but the center is fully cooked.

Let cool on a cooling rack for about thirty minutes. Transfer to the refrigerator and chill for at least four hours before assembling the dessert.

To assemble:

Gently remove the cheesecake from the pan and transfer to a serving dish. You may need to loosen the sides with a knife. Top with sliced strawberries and whipped topping. Cover and refrigerate the cheesecake until you’re ready to serve it.
 

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