Strawberry Shortcake Cheesecake

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This cake is one I have been brainstorming about for months. If you loved my Pineapple Upside Down Cheesecake than you MUST try this one!!! We are talking fresh whipped cream, loads of strawberries, a delicious strawberry cake and a to-die-for cheesecake with scrumptious, crispy crust. This cheesecake does not disappoint. Make this for your next brunch, barbecue, family dinner or just because it is worth every single calorie!

You’ll Need:

Cheesecake Moat

9 inch cake pan

Piping bag

Strawberry Shortcake Cheesecake

Ingredients

Strawberry Cake

6 Tablespoons butter, at room temperature
1 cup sugar
2 eggs, at room temperature
¼ c. plus 2 Tablespoons sour cream, at room temperature
½ teaspoon pure vanilla extract
1 cup all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon kosher salt
½ teaspoon baking soda
5 large strawberries, diced

Cheesecake Crust:

1 1 /2 c. graham cracker crumbs
1 T sugar
6 T melted butter

Cheesecake:

Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
1⅔ cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
¾ cup heavy whipping cream

Cream

2 cups heavy cream
⅔ powdered sugar
Lots of berries (some sliced thin and some halved)

Instructions

Strawberry Cake

Preheat oven 350.
Grease and line 9 inch pan with parchment and grease parchment.
Beat butter and sugar until fluffy.
Add 1 egg at a time until blended.
Add sour cream and vanilla.
Add dry ingredients just until combined.
Fold in berries.
Pour into pan and bake approx 20 -25 minutes.
Let cool.

Crust:

Combine all ingredients and press into a 9 inch springform pan.
Bake at 350 for 8 minutes. Let cool. Chill cake for easy assembly.

Cheesecake:

In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light and creamy.
Don't overmix!
Gently pour the batter over the crust.
Use a cheesecake moat OR Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours.
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours.
Chill until cold.

Cream

Beat cream and powdered sugar to stiff peaks.

Assembly

Once cheesecake is chilled, spread top with some cream and lay on sliced berries. Arrange some so they hang off the cake a bit for a visual!
Slide the strawberry cake carefully on top.
Use a pastry bag to pipe on whipped cream rosettes and decorate with berries!
Chill again before cutting for easier slicing!