Gluten-Free Strawberry Shortcake Cheesecake
- Desserts
Cuisine And Stories
- 0
- 4 minutes read
This gluten-free strawberry shortcake cheesecake is the mashup you never knew you needed! Rich and silky vanilla cheesecake is stuffed with a lush layer of homemade strawberry syrup and pound cake, then it’s topped with a sky-high pile of freshly whipped cream and sugared strawberries before serving. It’s the perfectly decadent strawberry season dessert to enjoy this summer! You can find more of Violet’s recipes
Ingredients
for 8 slices
Strawberry Filling
- 1 ½ cups roughly chopped fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Macerated Strawberry Topping
- 2 cups sliced fresh strawberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
Graham Cracker Crust
- 18 sheets gluten-free graham crackers
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
Cheesecake
- 32 oz cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- 4 large eggs, room temperature
- ¾ cup heavy cream, room temperature
- ¼ cup sour cream, room temperature
- 1 ½ cups cubed gluten-free pound cake (½-inch pieces)
Whipped Cream
- 2 cups cold heavy cream
- 1 tablespoon vanilla extract
- ¼ cup powdered sugar
