This recipe comes from Driscoll's (the company that sells strawberries etc) I made this for a church auction and it sold for $130 which I thought was pretty good AND the buyer said it was really worth it! This is a no bake cheesecake which makes it nice and light for summer. It is so great having the strawberries all throughout the cheesecake and that yummy shortcake bottom! Mmmm.
Seems like lots of steps but it's worth putting this yummy dessert together!
Ingredients
Cheesecake Filling and Whipped Topping:
1/2 cup granulated sugar
1 tsp vanilla extract
2 pkgs (16 oz each) Strawberries
1 1/2 cups heavy cream, divided
3/4 cup powdered sugar, divided
1 3/4 tsp vanilla extract, divided
24 oz cream cheese (3 bricks) room temperature and cut into small cubes.
Strawberry Sauce:
1 Tbsp water
1/2 pkg Strawberries, about 7-9 strawberries (I used frozen cut up strawberries for this part)
1/4 cup granulated sugar
3/4 tsp cornstarch
Shortcake
5 Tbsp unsalted butter (1/4 cup +1 Tbsp)
1 3/4 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup plus 2 tbsp heavy cream
Directions
Shortcake:
- Preheat oven to 375 degrees F. Place a circle of parchment paper into the bottom of a 9 inch springform cake pan and grease the sides.
- Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
- Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
- Slowly add heavy cream and pulse in food processor until just moistened.
- Gather dough into a ball. Mixture will still be crumbly and loose.
- Gently knead dough on a non-stick surface until just smooth, about five turns.
- Press dough into an even layer in the springform pan.
- Bake for about 20 mins or until edges are golden.
- Remove cake from oven and remove from cake pan. Allow to cool on cooling rack.
Cheesecake filling and Whipped Topping:
- Put metal bowl and whisk (or beaters) in freezer for about 15 mins to get nice and cold, then remove.
- Add 1 cup of heavy cream and whip on med high speed until cream just starts to thicken.
- Add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
- Continue whipping until soft peaks form. Set aside.
- In another bowl add cream cheese and beat until smooth, scrapping sides several times as you go.
- Add 1 tsp vanilla extract and the granulated sugar and beat again until smooth.
- Fold in whipping cream until well blended and set aside.
- Place another metal bowl with beaters in the freezer for 15 mins until cold.
- Whip remaining 1/2 cup whipping cream as done before adding 1/4 cup powdered sugar and 1/4 tsp vanilla extract. (You can do the whipping cream all at once if you really wanted to and just kinda eyeball how much cream you want in the cream cheese and how much you want to save for the topping, generally heavy cream doubles when whipped in volume - I didn't measure the topping part I just threw a bunch in a bowl and whipped it up.)
Strawberry Sauce:
- Put strawberries in a blender and blend up well to make a puree. (This is where you would add your Tbsp of water but I used frozen strawberries thawed them a little bit so there was lots of juice.)
- Add sugar and cornstarch and blend a little bit more.
- Pour into a saucepan and cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Allow to cool.
Assembly:
- Wash and dry strawberries well.
- Slice about 6 strawberries into thin slices to use around the outside edges.
- Cut the tops off of about 18 - 20 strawberries to use in the middle.
- Line the same springform pan just used for baking with parchment paper on the bottom. Also cut a strip to go around sides having the parchment sticking above the edges of the pan about an inch or two.
- Place the shortcake in the bottom of the pan. (I turned mine upside down so I had a smooth surface to work with on top)
- Line the sides of the pan with the slices strawberries, using the prettiest slices.
- Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and slices berries.
- place the whole strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
- Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries , they might poke through the top of the cheesecake a bit.
- Spread whipped cream topping on top of the cheesecake.
- Cover loosely and refrigerate until firm, about 4-5 hours.
- Once firm, remove cheesecake from springform pan and top with remaining strawberries, cut into quarters.
- Drizzle with strawberry sauce and refrigerate or serve.
YUM!
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