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strawberry shortcake cheesecake

Strawberry Shortcake Cheesecake

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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!