Introduction
Indulge in the ultimate dessert fusion with this Strawberry Shortcake Cheesecake. Combining the best of both worlds, this delightful treat features layers of creamy cheesecake and moist strawberry shortcake. Perfect for spring celebrations or any time you crave a sweet escape.
Detailed Ingredients with measures
Graham cracker crumbs: 150g
Unsalted butter, melted: 85g
Cream cheese, softened: 680g
Granulated sugar: 200g
Vanilla extract: 10ml
Eggs: 3 large
Sour cream: 240ml
All-purpose flour: 200g
Baking powder: 10g
Salt: 2g
Milk: 120ml
Fresh strawberries, sliced: 300g
Whipped cream, for topping: 300ml
Prep Time
Prep Time: 30 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 5 hours (including refrigerating time)
Yield: 12 servings
Directions
1. Preheat oven to 175°C. Prepare a 9-inch springform pan by greasing it lightly.
2. Combine the graham cracker crumbs and melted butter in a medium bowl, then press the mixture into the bottom of the springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and beat in the eggs one at a time.
4. Stir in the sour cream, mixing until well combined. Pour half of the cream cheese mixture over the prepared crust and spread evenly.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add milk to create a smooth batter.
6. Fold in half of the sliced strawberries into the cheesecake layer, then pour the cupcake batter over the cheesecake mixture.
7. Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. When ready to serve, remove from the pan and top with the remaining strawberries and whipped cream.
Hashtags
#StrawberryShortcakeCheesecake #DessertLovers #CheesecakeRecipe #StrawberryDesserts #SpringBaking #SweetTreats #CakeFusion #HomemadeDesserts #BakingDelights #DessertInspiration
Detailed Directions and Instructions
1. Preheat and Prepare
Preheat your oven to 175°C. Lightly grease a 9-inch springform pan to ensure your cheesecake releases easily after baking.
2. Make the Crust
In a medium bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create a solid crust base.
3. Combine Cheese Mixture
In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until the mixture is smooth and creamy. Add vanilla extract for a sweet aromatic touch, and mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Add Sour Cream
Stir in the sour cream until well combined, adding a rich and tangy flavor.
5. Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add milk to this mixture, stirring until a smooth batter forms.
6. Mix Strawberries
Fold half of the sliced fresh strawberries into the cream cheese layer, allowing their natural sweetness to infuse the cheesecake. Then, pour this strawberry-infused cheesecake mixture over the prepared crust and spread it evenly.
7. Add Batter
Carefully pour the prepared batter over the cheesecake layer, creating beautiful layers of flavor and texture.
8. Bake
Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cheesecake is set.
9. Cool and Chill
Once baked, allow the cheesecake to cool at room temperature for at least 1 hour. After it has cooled, cover it and refrigerate for at least 4 hours, or overnight for best results.
10. Serve
When ready to enjoy, carefully remove the cheesecake from the springform pan. Garnish with the remaining sliced strawberries and a generous dollop of whipped cream on top for a perfect finishing touch.
Notes
Ingredient Freshness
For the best flavor, use fresh strawberries and make sure your cream cheese is well-softened to avoid lumps.
Refrigerating Time
This cheesecake benefits from extended chilling time; for best flavor and texture, refrigerate overnight.
Serving Suggestions
Pair with a light fruit salad or serve alongside coffee or tea for a delightful treat.
Custom Toppings
Feel free to experiment with other toppings, such as chocolate shavings or a drizzle of caramel sauce for a twist!
Cook techniques
Preparing the Crust
Start by mixing graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of the springform pan to ensure a solid base for the cheesecake.
Mixing the Cream Cheese Filling
Beat the softened cream cheese and sugar together until you achieve a smooth and creamy texture. This is crucial for a silky cheesecake.
Incorporating Ingredients
Add eggs one at a time, mixing thoroughly after each addition. This helps to maintain the creaminess and prevents overmixing.
Creating the Batter
For the cake batter, whisk together the dry ingredients (flour, baking powder, and salt) before slowly adding milk to create a smooth consistency.
Layering
When layering, pour half of the cream cheese mixture over the crust, then fold in sliced strawberries before adding the cake batter on top to create a harmonious blend of flavors.
Baking
Bake the cheesecake until the top is golden and a toothpick comes out clean; this indicates it’s set properly.
Cooling and Refrigeration
Allow the cheesecake to cool completely at room temperature before chilling in the fridge. This step is essential for setting the cheesecake texture.
Serving
Once chilled, carefully remove from the springform pan and top with fresh strawberries and whipped cream for the final presentation.
FAQ
Can I use low-fat cream cheese?
Yes, you may use low-fat cream cheese, but the texture and richness may differ slightly.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 2 months; however, topping with whipped cream and strawberries is best done right before serving.
What can I substitute for graham cracker crumbs?
You can substitute graham cracker crumbs with digestive biscuits or even crushed Oreos for a different flavor.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, but if you only have frozen strawberries, make sure to thaw and drain excess water before using.
Conclusion
Savor the delightful combination of flavors in this Strawberry Shortcake Cheesecake, where the smooth, creamy cheesecake meets the light, fluffy strawberry shortcake. This dessert is not only a feast for the taste buds but also a visual treat, perfect for any gathering. With its refreshing taste and beautiful presentation, it’s an ideal choice for spring celebrations or simply when you want to indulge in a sweet experience.
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Peach Melba Cheesecake
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Nutty Caramel Cheesecake
Mix crushed nuts and a swirl of caramel sauce into your cheesecake for a crunchy and sweet variation.
Vanilla Bean Cheesecake
Let the rich, aromatic flavor of vanilla beans shine through in a creamy cheesecake that pairs well with any topping.
Banana Cream Cheesecake
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Strawberry Shortcake Cheesecake
Ingredients
Method
- Preheat oven to 175°C. Prepare a 9-inch springform pan by greasing it lightly.
- Combine the graham cracker crumbs and melted butter in a medium bowl, then press the mixture into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and beat in the eggs one at a time.
- Stir in the sour cream, mixing until well combined. Pour half of the cream cheese mixture over the prepared crust and spread evenly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add milk to create a smooth batter.
- Fold in half of the sliced strawberries into the cheesecake layer, then pour the batter over the cheesecake mixture.
- Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- When ready to serve, remove from the pan and top with the remaining strawberries and whipped cream.
