Description: A delightful fusion of classic strawberry shortcake and creamy cheesecake, this dessert is a showstopper. Featuring layers of vanilla cookie crumb, moist strawberry cake, rich cheesecake, and a luscious cream cheese frosting, it’s a guaranteed crowd-pleaser. Fresh strawberries adorn the top, making it as beautiful as it is delicious.
Ingredients:
šFOR THE COOKIE CRUMB LAYER
- 36 vanilla sandwich cookies, coarsely crushed
- 3 ounce box strawberry gelatin mix
- 4 tablespoons unsalted butter, melted
- 5 to 6 drops red food color gel
šFOR THE STRAWBERRY CAKE LAYERS
- 16.5 ounce box Strawberry Supreme cake mix
- 3 large eggs, room temperature
- Ā½ cup unsalted butter, melted (1 stick)
- 1 cup whole milk
- 3 ounce box strawberry gelatin mix
šFOR THE CHEESECAKE LAYER
- Ā¾ cup granulated sugar
- Ā¼ cup cornstarch
- 16 ounce package cream cheese, softened
- Ā¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
šFOR THE FROSTING
- 8 ounces cream cheese, softened
- Ā½ cup heavy cream
- Ā½ cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Preparation:
Step 1: Preheat and Prep: Preheat your oven to 350Ā°F (175Ā°C). Grease and flour a 9-inch springform pan. This will ensure the cheesecake releases cleanly after baking. Prepare the cookie crumb layer first.
Step 2: Cookie Crumb Base: In a medium bowl, combine the coarsely crushed vanilla sandwich cookies, strawberry gelatin mix, melted butter, and red food color gel. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. This layer provides a delicious textural contrast to the creamy cheesecake.
Step 3: Strawberry Cake Layers: In a large mixing bowl, combine the Strawberry Supreme cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Beat with an electric mixer until well combined and smooth. Divide the batter in half.
Step 4: Baking the Cake Layers: Pour one half of the strawberry cake batter over the cookie crumb crust. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake layer cool in the pan for 10 minutes before carefully removing it and placing it on a wire rack to cool completely. Repeat with the second half of the batter. These cake layers will add a burst of strawberry flavor and a tender texture to the cheesecake.
Step 5: Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Incorporating the sugar gradually prevents lumps and ensures a silky texture.
Step 6: Adding Cornstarch, Cream, and Vanilla: Add the cornstarch and beat until combined. The cornstarch helps stabilize the cheesecake and prevents cracking during baking. Add the heavy cream and vanilla extract; mix until smooth.
Step 7: Eggs – The Key to Creaminess: Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air, leading to a cracked cheesecake.
Step 8: Assembling the Cheesecake: Place one of the cooled strawberry cake layers back into the springform pan (on top of the cookie crumb base if you baked the first cake layer directly in the springform pan). Pour half of the cheesecake batter over the cake layer. Gently place the second cooled strawberry cake layer on top of the cheesecake batter. Pour the remaining cheesecake batter over the second cake layer.
Step 9: Baking the Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center is just slightly wobbly. A water bath can help prevent cracking, but isn’t strictly necessary. If using a water bath, wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
Step 10: Cooling the Cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process prevents the cheesecake from cracking due to sudden temperature changes.
Step 11: Chilling the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cheesecake to set completely and develop its full flavor.
Step 12: Making the Frosting: In a large mixing bowl, beat the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.
Step 13: Frosting and Decorating: Once the cheesecake is completely chilled, remove it from the springform pan. Frost the top of the cheesecake with the cream cheese frosting. Decorate with fresh strawberries.
Why You Will Love This Recipe
This Strawberry Shortcake Cheesecake is a symphony of flavors and textures that will tantalize your taste buds. The buttery cookie crumb base provides a delightful crunch, while the moist strawberry cake layers add a burst of fruity sweetness. The creamy cheesecake filling is rich and decadent, perfectly complemented by the tangy cream cheese frosting. Fresh strawberries not only add a touch of elegance but also enhance the overall strawberry flavor profile. This recipe is perfect for special occasions, holidays, or any time you want to impress your guests with a stunning and delicious dessert. The combination of familiar flavors in a unique presentation makes it a guaranteed winner. Plus, the vibrant colors make it visually appealing, adding to the overall sensory experience.
Cooking Rating:
- Difficulty: Intermediate
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Cooling Time: 1 hour + 4 hours chilling
- Total Time: Approximately 6 hours (including chilling)
Serving Suggestions:
- Serve chilled, straight from the refrigerator.
- Garnish with extra fresh strawberries.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with strawberry sauce or a balsamic glaze for added flavor.
- Serve with a glass of sparkling wine or a cup of coffee.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing.
- Don’t overmix the cheesecake batter to avoid cracks.
- Use a water bath for an extra creamy and crack-free cheesecake (optional).
- Chill the cheesecake thoroughly before frosting for best results.
- Use high-quality ingredients for the best flavor.
- For a more intense strawberry flavor, use strawberry extract in the cheesecake batter.
- If you don’t have a springform pan, you can bake the cheesecake in a regular cake pan lined with parchment paper, but it will be more difficult to remove.
- Store leftover cheesecake in the refrigerator for up to 3 days.
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: 8-10 grams per serving
- Sodium: 250-350 mg per serving
Conclusion:
The Strawberry Shortcake Cheesecake is a truly special dessert that combines the best of both worlds. It’s a celebration of flavors and textures, from the crunchy cookie crumb base to the moist strawberry cake layers and the creamy cheesecake filling. This recipe is perfect for any occasion where you want to impress your guests with a show-stopping dessert. While it may require a bit of time and effort, the results are well worth it. Prepare to receive rave reviews when you serve this delectable creation! The beauty of this recipe is its adaptability; feel free to experiment with different fruit toppings or variations in the frosting to create your own signature version. Enjoy!
Questions and Answers:
- Can I use frozen strawberries instead of fresh strawberries? While fresh strawberries are preferred for their flavor and appearance, you can use frozen strawberries in a pinch. Make sure to thaw them completely and drain any excess liquid before using them to prevent the frosting from becoming too watery.
- Can I make this cheesecake ahead of time? Yes, this cheesecake is a great make-ahead dessert! You can bake the cheesecake up to 2 days in advance and store it in the refrigerator. Frost it just before serving to prevent the frosting from drying out.
- What can I do to prevent my cheesecake from cracking? Cracking can be minimized by avoiding overmixing the batter, baking the cheesecake in a water bath, and allowing it to cool slowly in the oven with the door ajar. These techniques help to ensure even baking and prevent sudden temperature changes that can cause cracking.
- Can I use a different type of cake mix? Yes, you can experiment with different cake mixes. Vanilla or white cake mix would work well, but you might want to add some strawberry extract or fresh strawberries to the batter to maintain the strawberry flavor.
- Is it necessary to use strawberry gelatin in the cake and cookie crumb layers? The strawberry gelatin adds a significant boost of strawberry flavor and enhances the color of the cake and crumb layers. However, if you prefer not to use gelatin, you can omit it and add a bit of strawberry extract for flavor and red food coloring for color. Keep in mind that the texture and flavor may be slightly different.
