Description
A delightful twist on the classic dessert, combining ripe strawberries, rich cream cheese, and a delectable shortcake base.
Ingredients
- 1 cup butter
- 1 ⅓ cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups cake flour
- 2 ½ tsp baking powder
- ⅔ cup whole milk
- 3 (8-ounce) packages of cream cheese (total: 3 cups)
- 1 cup sugar
- 3 eggs
- 3 tsp vanilla extract
- ¾ cup whipping cream (35% cream, un-whipped)
- 2 tsp unflavored gelatin powder mixed into ¼ cup cold water
- 5 cups sliced strawberries (divided)
- ¾ cup sugar, adjust for sweetness
- ¼ cup water
- 2 tbsp cornstarch, dissolved in ¼ cup water
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake: Grease and flour a 9-inch springform pan. Line the bottom with parchment paper. Preheat your oven to 325°F.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift together the cake flour and baking powder. Gradually fold the dry ingredients into the creamed mixture alternating with milk, starting and ending with the dry mix.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Cheesecake: Cream the softened cream cheese with sugar for 2-3 minutes. Add eggs one at a time, mixing well. Blend in vanilla and whipping cream until smooth.
- Pour the cheesecake mixture onto the cooled cake base in the springform pan. Bake at 300°F for 60-70 minutes, ensuring the surface loses its shine but is still slightly wobbly in the center.
- Allow it to cool in the pan completely at room temperature, then refrigerate for several hours or overnight.
- Prepare the Strawberry Topping: In a saucepan, combine 2 ½ cups sliced strawberries, sugar, and water. Simmer for a few minutes. Add the dissolved cornstarch and stir until thickened. Mix in gelatin, then allow to cool. Fold in the remaining fresh strawberries.
- Assemble: Once the cheesecake is chilled, whip the cream with icing sugar and vanilla until firm peaks form. Spread the whipped cream on top of the cheesecake. Spoon the strawberry mixture in the center.
- Chill for a couple more hours, then serve, garnished with fresh strawberries!
Notes
Cover tightly and refrigerate to keep fresh. Lasts up to a week. Can be frozen; thaw in the fridge overnight before serving.
- Prep Time: 45 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American