Strawberry Shortcake Cheesecake
Prep Time:
2 hours plus chilling time
Cook Time:
20 minutes
Serves:
8-12
Ingredients
- 1 3/4 Cups all-purpose flour
- 1/4 Cup granulated sugar
- 1 1/2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/8 Tsp. salt
- 5 Tablespoons unsalted butter, cold and cut into cubes
- 3/4 Cup plus 2 tablespoons heavy cream
- 3 Packages (8 ounces each) cream cheese at room temperature
- 1/2 Cup granulated sugar
- 1 1/2 Teaspoons vanilla extract, divided
- 1 Cup heavy cream
- 1/2 Cup powdered sugar
- 1 Cup heavy cream
- 1 Package (16 ounces) Driscoll’s Strawberries, divided
- 3/4 Cup granulated sugar
- DELETE Cup
- 2 Tablespoons cornstarch
- 1 Package (16 ounces) Driscoll's Strawberries, divided
- 1/2 Cup water
- 1/2 Cup heavy cream
- 1/4 Cup powdered sugar
- 1/4 Tsp. vanilla extract
- 1/2 Cup heavy cream
Directions
- REMOVE STEMS from 7-9 strawberries.MASH strawberries in a small bowl to make about ¾ cups of strawberry puree.
- Carefully place
- Cut about 12-
- In spoo
- O
- PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with paddle attachment.
- BEAT until smooth and SCRAPE DOWN beater and sides of bowl as needed.
- ADD 1/2 cup granulated sugar and ADD 1 teaspoon vanilla extract.
- BEAT until ingredients are incorporated.
- SET ASIDE cream cheese mixture.
- POUR 1 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
- BEAT until cream becomes bubbly and somewhat thickened.
- ADD 1/2 cup powdered sugar and ADD remaining 1/2 teaspoon vanilla extract.
- BEAT until soft peaks form.
- FOLD whipped cream into cream cheese mixture. Do not over mix.
- SET ASIDE cheesecake filling.
- CUT a piece parchment about 5 inches by 13 inches.
- LINE inside of springform pan with parchment piece to FORM a collar and CLOSE springform pan around cooled shortcake.
- REMOVE stems from 6 large strawberries and SLICE vertically into 1/4-inch slices.
- PRESS prettiest slices side-to-side against inside of parchment collar.
- SPREAD about 1 cup cheesecake filling over shortcake and around sliced berries and FILL IN any gaps.
- CORE remaining strawberries and thinly SLICE and ARRANGE on top of cake.
- SPREAD remaining cheesecake filling evenly over top of cake.
- COVER loosely and CHILL until firm, 4–5 hours or overnight.
- PREHEAT oven to 375°F.
- SPRAY with cooking spray the inside of a 9-inch or 10-inch springform pan.
- CUT a circle of parchment paper and FIT it into bottom of pan.
- SPRAY parchment circle with cooking spray.
- PLACE 1 ¾ cups all-purpose flour into the bowl of a food processor.
- ADD 1/4 cup granulated sugar.
- ADD 1 ½ teaspoons baking powder.
- ADD 1/2 teaspoon baking soda.
- ADD 1/8 teaspoon salt.
- PULSE to combine.
- ADD 5 tablespoons cubed cold unsalted butter.
- PULSE until mixture resembles coarse crumbs.
- PULSE and slowly ADD 3/4 cup plus 2 tablespoons heavy cream.
- PULSE just until dough is moistened and still crumbly and loose. Do not over mix.
- TURN OUT dough onto a lightly floured surface.
- GATHER dough into a ball and KNEED gently about 5 turns or until smooth.
- PRESS dough evenly into bottom of prepared pan.
- BAKE 18 – 20 minutes or until edges are golden brown.
- OPEN springform pan and do not remove shortcake from pan and ALLOW shortcake to cool completely.
- PLACE 3/4 cup granulated sugar into a small saucepan.
- ADD 2 tablespoons cornstarch.
- WHISK thoroughly to combine.
- SET ASIDE sugar mixture.
- CORE 7 –9 strawberries and TRANSFER to a blender or food processor.
- ADD 1/2 cup water.
- PUREE mixture and POUR into saucepan.
- COOK over medium heat, stirring constantly, until mixture begins to boil and continue COOKING for an additional minute while STIRRING.
- SET ASIDE strawberry sauce to COOL completely.
- POUR 1/2 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
- BEAT until cream becomes bubbly and somewhat thickened.
- ADD 1/4 cup powdered sugar and ADD 1/4 teaspoon vanilla extract.
- BEAT until stiff peaks form.
- SPREAD whipped cream evenly over top of cheesecake.
- OPEN springform pan and PEEL AWAY parchment collar.
- CUT and QUARTER remaining strawberries and ARRANGE on top of cake.
- CUT cake into slices and DRIZZLE strawberry sauce over slices.
- REFRIGERATE any remaining cake until needed.
