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

502

Calories

20 g

Total Fat

165 mg

Cholesterol

531 mg

Sodium

235 mg

Potassium

65 g

Total Carbohydrates

1 g

Dietary Fiber

16 g

Protein

Strawberry Shortcake Cheesecake

Name: Strawberry Shortcake Cheesecake
Prep time: 3 h 20 min
Cook time: 2 h 35 min
Total time: 5 h 55 min
Yield: 12 Servings
Ingredients: All-purpose flour: 250 g (2 cups); Butter: 230 g (1 cup); Eggs: 4 (large); Kosher Salt: ½ tsp; Rum: 1 tbsp; Sugar: 200 g (1 cup); Cream cheese: 900 g (32 oz); Eggs: 4 (large); Heavy Cream: 100 g (½ cup); Kosher Salt: ½ tsp; Rum: 1 tbsp; Sour cream: 175 g (¾ cup); Sugar: 250 g (1 ¼ cup); Cornstarch: 2 tbsp; Strawberries: 250 g (1 ¼ cup); Sugar: 50 g (¼ cup)

Features:

Cuisine:

American

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
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

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.