Are you ready to embark on a culinary adventure that tantalizes your taste buds and leaves you craving more? Then get ready to bake the most delightful Strawberry Shortcake Cheesecake Cake! This recipe masterfully blends the comforting goodness of a classic shortcake with the creamy richness of cheesecake, all topped with the sweet, juicy perfection of fresh strawberries. It's the ultimate dessert for any occasion, guaranteed to impress your friends and family. This recipe is perfect for those looking for easy recipes, healthy meals (relatively!), or simply quick dinner ideas to end the day with a bang.
Ingredients:
For the Shortcake Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup milk
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
Instructions:
Making the Shortcake Crust:
- Preheat your oven to 375°F (190°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the milk, mixing until just combined. Don't overmix!
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown.
- Let the crust cool completely before proceeding.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the heavy cream.
- Pour the cheesecake filling over the cooled shortcake crust.
Assembling and Baking:
- Bake the cheesecake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the center is just set. The edges will be firm, but the center might still have a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to prevent cracking.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Making the Strawberry Topping:
- In a medium bowl, gently toss the sliced strawberries with the sugar and lemon juice. Let them sit for at least 30 minutes to allow the juices to release.
Final Touches:
- Once the cheesecake is chilled, carefully remove the sides of the springform pan.
- Top the cheesecake with the macerated strawberries.
- Serve and enjoy your homemade delicious Strawberry Shortcake Cheesecake Cake! It’s the perfect end to any meal, a lovely treat for a special occasion, and a fantastic example of homemade cooking at its best.
Tips and Variations:
- For a richer crust, use brown sugar instead of granulated sugar.
- Add a teaspoon of almond extract to the cheesecake filling for an extra layer of flavor.
- Use different berries like raspberries or blueberries for the topping.
- Garnish with whipped cream and fresh mint leaves for an elegant touch.
- This recipe can easily be doubled for a larger cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: Approximately 30-35g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 6-8g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used. This information is provided as a guideline and should not be considered medical advice.
This Strawberry Shortcake Cheesecake Cake recipe is a delightful blend of textures and flavors, offering a truly unique and unforgettable dessert experience. It's a fantastic addition to your repertoire of best recipes, proving that even seemingly complex dishes can be surprisingly easy to create with a little guidance. Enjoy!