Just a few basic ingredients are required to make this delicious Strawberry Shortcake Cheesecake! It's best served straight from the refrigerator, and it's the ideal summertime treat. It can be made ahead of time and stored in the refrigerator until ready to eat.
Yield: 10 SERVINGS
Prep time: 30 MIN
Cool time: 1 HR
Total time: 1 HRS 30 MIN
FOR THE CRUST:
1 ½ cups flour
2 whole eggs
¼ cup milk
2 teaspoon vanilla extract
FOR THE CHEESECAKE FILLING:
¾ cup cream cheese
⅔ cup powdered sugar
2 ¾ cups whipping cream
1 teaspoon vanilla extract
Fresh strawberries, cut in half
TO MAKE THE CRUST:
Preheat the oven to 375°F (190°C). Prepare a 9-inch round baking pan with the parchment paper at the bottom of the baking pan. Set aside.
In a large mixing bowl, add flour, eggs, milk and vanilla extract, mix until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan while making the cream cheese filling.
TO MAKE THE CREAM CHEESE FILLING:
Into a large mixing bowl, add cream cheese, powdered sugar, beat using a hand mixer at medium speed until light and fluffy. Add the whipping cream and vanilla, continue to beat until the mixture is light and smooth.
To assemble the cake, put the cake collar to the side of the cake pan, line the strawberries halves around the edge. Spread around ½ cup of cheesecake filling over the shortcake in a thin layer, filling in any holes around the shortcake and sliced berries.
Arrange the strawberries on top of the cheesecake, thick side down. Allow some space for each strawberry so that they don't strike, and then add cheesecake filling to fill in the gaps.
Refrigerate for at least 1 hour before serving, add fresh strawberries on top to serve. The cake can be stored in the refrigerator for up to 4 days.