EatingWell’s Strawberry Shortcake Cheesecake

READY IN: 25mins


  • Shortcake Crust
  • 1cupall-purpose flour
  • 3tablespoonsgranulated sugar
  • 1 34 teaspoonsbaking powder
  • 14 teaspoonsalt
  • 8ouncesreduced-fat sour cream (I used full fat)
  • 14 cupunsalted butter, melted
  • No-Bake Filling
  • 12 cupwhipping cream, chilled
  • 24ouncesreduced-fat cream cheese, at room temperature(I used full fat cream cheese)
  • 12 cupgranulated sugar
  • 14 teaspoonsalt
  • 2teaspoonsvanilla extract
  • 1teaspoonlemon juice
  • 1cup sliced fresh strawberries, plus whole strawberries for garnish
  • Topping
  • 13 cupwhipping cream, chilled
  • 1 12 teaspoonsgranulated sugar

    Serving Size: 1 (114) g

    Servings Per Recipe:14

    Calories: 275.2

    Calories from Fat 162 g 59 %

    Total Fat 18 g 27 %

    Saturated Fat 11 g 54 %

    Cholesterol 60.7 mg 20 %

    Sodium 369.8 mg 15 %

    Total Carbohydrate23.2 g 7 %

    Dietary Fiber 0.5 g 1 %

    Sugars 13.8 g 55 %

    Protein 5.6 g 11 %


  • 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.
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