Gluten-Free Strawberry Shortcake Cheesecake
- Desserts
Cuisine And Stories
- 0
- 4 minutes read
Preparation
- Make the strawberry filling: Place the strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries release their liquid, about 10 minutes, gently mashing them a bit as you go. Continue cooking until the liquid thickens and the strawberries are syrupy, about 10 minutes. Remove from heat, and allow to cool completely, about 30 minutes. Cover and store in the refrigerator until ready to use.
- Make the macerated strawberry topping: In a medium-sized bowl, toss together the strawberries, sugar, and lemon juice. Cover the bowl tightly, and place in the refrigerator to macerate for at least 1 hour or up to 24 hours. Cover and store in the refrigerator until ready to use.
- Make the graham cracker crust: Preheat the oven to 350°F (180°C). Line the bottom of a deep 9-inch springform pan with parchment paper. Place the graham crackers in a food processor, and process until finely crushed, about 1 minute. Transfer to a bowl, and stir in the butter, brown sugar, and salt. The mixture should hold together and resemble wet sand. Press evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes. Let cool at room temperature for 20 minutes before filling.
- Make the cheesecake: Reduce the oven to 315°F. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand blender). Beat on medium speed until smooth and creamy, 5–7 minutes, gradually adding the sugar, cornstarch, and salt. Continue beating for 5 minutes. Beat in the vanilla paste on low speed until fully combined and smooth, 2–3 minutes. Beat in the eggs one at a time on medium speed, mixing well between each addition. Beat in the heavy cream and sour cream on medium speed until the mixture is silky and smooth, about 5 minutes.
- Pour half of the cheesecake batter into the cooled graham cracker crust. Add the cubed pound cake in a single even layer, followed by the strawberry filling.
- Top with the remaining cheesecake batter, and smooth the top with a spatula. Gently tap the pan on a flat surface to remove any air pockets.
- Transfer to the preheated oven. Place a small baking dish filled with boiling water on the oven rack beneath the cheesecake. Bake for about 1½ hours, until browned around the edges and only slightly jiggly in the center.
- Prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, and let it cool completely, 30 minutes to 1 hour.
- Tightly wrap the cheesecake in plastic wrap, and place in the fridge until set, at least 6 hours or up to 4 days.
- Make the whipped cream: Using an electric mixer or by hand with a whisk, beat the heavy cream, powdered sugar, and vanilla into slightly stiff peaks, about 5 minutes with an electric mixer or 10–15 minutes by hand.
- Serve the cheesecake topped with the whipped cream and the macerated strawberries.
- Enjoy!
