Eatingwells Strawberry Shortcake Cheesecake Recipes
EATINGWELL'S STRAWBERRY SHORTCAKE CHEESECAKE
Make and share this EatingWell's Strawberry Shortcake Cheesecake recipe from Food.com.
Provided by AmyZoe
Categories Cheesecake
Time 25m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Prepare shortcake crust: Preheat oven to 425. Lightly coat a 9 inch springform pan with cooking spray (I use my butter wrappers). Whisk flour, sugar, baking powder, and salt together in a medium bowl. Add sour cream and butter and stir with a fork until a shaggy dough forms.
- Spoon the dough into the prepared springform. Using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.
- Meanwhile prepare the filling: Whisk whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes and set aside. Beat cream cheese, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with spatula to combine.
- Line the sides of the parchment pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan. Spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.
- To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1 inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries if desired.
Nutrition Facts : Calories 275.2, Fat 18, SaturatedFat 11, Cholesterol 60.7, Sodium 369.8, Carbohydrate 23.2, Fiber 0.5, Sugar 13.8, Protein 5.6
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
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