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Strawberry Shortcake Cheesecake

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Ingredients

Base Cake
250 g (2 cups) All-purpose flour
230 g (1 cup) Butter It should be as warm as room temperature
4 (large) Eggs Brighter color is guaranteed if you use free-range eggs
½ tsp Kosher Salt
1 tbsp Rum Other flavors like vanilla are completely acceptable
200 g (1 cup) Sugar
Cheesecake Mass
900 g (32 oz) Cream cheese It shouldn’t be too cold when you start cooking
4 (large) Eggs
100 g (½ cup) Heavy Cream Or you may substitute the cream with 100 g of milk and 20 g of butter, as it isn’t used for whipping
½ tsp Kosher Salt
1 tbsp Rum Better spirits add more nuances to the aroma of your pastry, so explore that path too
175 g (¾ cup) Sour cream
250 g (1 ¼ cup) Sugar
Strawberry Topping
2 tbsp Cornstarch
250 g (1 ¼ cup) Strawberries
50 g (¼ cup) Sugar

Nutritional information

236 g
Serving Size

Amount Per Serving

502
Calories

Calories from Fat 177

20 g
Total Fat

Saturated Fat 11 g, Trans Fat 0 g

165 mg
Cholesterol
531 mg
Sodium
235 mg
Potassium
65 g
Total Carbohydrates

Sugars 45 g

1 g
Dietary Fiber
16 g
Protein

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Strawberry Shortcake Cheesecake

Features:
  • Events and Gatherings
Cuisine:
Looking for a great cheesecake structure? A splash of rum and flavorful berries make it splendid
  • 5 h 55 min
  • Serves 12
  • Medium

Ingredients

  • Base Cake

  • Cheesecake Mass

  • Strawberry Topping

Directions

Though cheesecakes are considered quite easy to bake, especially when you use recipes based on store-bought cookies, really delicious kinds require more efforts and enthusiasm. This strawberry shortcake cheesecake will ask for a plenty of time, but you won’t regret tasting such texture or cream cheese with lots of flavor provided by fresh organic berries.

You may actually use this cheesecake recipe for other slightly sour fruit varieties, and yet universal strawberries are always a kind of win-win strategy when you want to serve the taste preferences of various guests.

Steps

1
Done

Start with measuring all the components for your perfect strawberry cheesecake. Let your butter warm up, carefully wash eggs and strawberries. Preheat the oven for the base cake by setting it at 180℃ (350℉).

2
Done

The base cake comes first, so mix the appropriate amount of light butter and sugar in a large bowl.

3
Done

Once the beaten mass is smooth, break your eggs, do that gradually by adding only one at a time.

4
Done

Add some rum to provide your batter with rich aroma.

5
Done

Season with salt. It enhances all the tastes, that's why it's recommended to add it to many kinds of sweet pastry.

6
Done

Gradually add your flour to prevent any clumps from occurring.

7
Done

Mix the batter until it's absolutely homogeneous.

8
Done

Cover the springform pan with some butter to prevent your cake from sticking. Transfer all the batter. Bake for 50 min.

9
Done

Once the cake is baked, let it cool for 10 minutes.

10
Done

Meanwhile combine the cheesecake base starting with whisking your cream cheese, it should become uniform if you want to achieve the perfect structure later.

11
Done

Now add the sugar to your smooth cream cheese.

12
Done

Season with salt.

13
Done

Add more rum to the cheesecake base, you'll notice its tasteful traces even in the ready dessert.

14
Done

Break the eggs, whisking the mass for a minute after each of them.

15
Done

Transfer all sour cream into the mixing bowl.

16
Done

Pour heavy cream or mix of butter with milk into the cheesecake base, whisk until it's smooth.

17
Done

Cut the cake into two halves once it cools down.

18
Done

Break up one of the halves into crumbles, dry them up for ten minutes at same 180℃ (350℉).

19
Done

Line the springform with parchment and transfer all the dried cake crumbs.

20
Done

Pour the cheesecake mass and smooth the top.

21
Done

Cover the form with foil, as you'll need to pour some boiling water into the deep baking sheet. So this way you'll prevent the leakage. Transfer the springform pan with your cheesecake onto the sheet and carefully pour the water.

22
Done

Bake the cheesecake for 90 minutes. Once it starts to brown, turn off the oven and leave the cheesecake with an open door for 20 minutes before taking it out. Be attentive when transferring your cheesecake from the water to the rack and removing the foil. Place the cheesecake into the fridge for three hours, that's essential for the desired structure.

23
Done

Dice the left base cake. That will be needed for decoration.

24
Done

Make the strawberry topping when you're ready to serve the cheesecake. Cut all your strawberries into halves and set aside ½ cup. Place the rest into the saucepan.

25
Done

Cook your strawberry halves over low heat, they should get bubbly before moving to the next step.

26
Done

Stir cornstarch and sugar into your bubbling berries. Work fast to prevent clumping.

27
Done

Keep cooking for five minutes.

28
Done

Let the strawberry topping sauce slightly cool before pushing it through a fine strainer.

29
Done

Combine the left raw strawberries with some sauce, this way they will remain glossy.

30
Done

Decorate the cake with the topping, strawberry halves and coat the edges with previously cut cake.

31
Done

Serve with some black coffee to add more contrast to this dessert. By the way, you can still store the leftovers in the fridge up to four days, but it's doubtful that anything will be left afterwards.

Iv Olendr

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