Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool.
For the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and beat until well combined.
- Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and flour.
- Finally, add the sour cream and mix until the batter is smooth.
- Pour the cheesecake filling over the cooled crust.
For the Strawberry Layer:
- In a saucepan, combine the sliced strawberries and granulated sugar.
- Cook over low heat, stirring occasionally until the strawberries release their juices and the mixture thickens slightly (about 5-7 minutes).
- Allow the strawberry mixture to cool.
- Once cooled, spread the strawberry mixture over the cheesecake layer.
For the Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Add the powdered sugar and vanilla extract.
- Continue whipping until stiff peaks form.
- Spread or pipe the whipped cream over the strawberry layer.
Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
Serve:
Slice and serve your delicious Strawberry Shortcake Cheesecake, and enjoy!
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