Gluten-Free Strawberry Shortcake Cheesecake 🍰

Name: Gluten-Free Strawberry Shortcake Cheesecake 🍰
Total time: 180 min
Ingredients: 3 ½ cups Strawberry, roughly chopped, sliced; 6 tbsp + 1 ¼ cups + ¼ cups Sugar; 3 tbsp Lemon; 18 Graham cracker; 4 tbsp Butter, melted; 2 tbsp Brown sugar; 1 tsp Salt; 32 oz Cream cheese, softened; 1 tbsp Cornstarch; 2 tbsp Vanilla, paste; 4 Egg; 2 ¾ cups Heavy cream; ¼ cups Sour cream; 1 ½ cups Cubed gluten-free pound cake

By Tasty · 180 min

Ingredients

Strawberry · roughly chopped, sliced3 ½ cups
Sugar6 tbsp + 1 ¼ cups + ¼ cups
Lemon3 tbsp
Graham cracker18
Butter · melted4 tbsp
Brown sugar2 tbsp
Salt1 tsp
Cream cheese · softened32 oz
Cornstarch1 tbsp
Vanilla · paste2 tbsp
Egg4
Heavy cream2 ¾ cups
Sour cream¼ cups
Cubed gluten-free pound cake1 ½ cups

Instructions

Simmer the 1 ½ cups chopped strawberries with 3 tablespoons sugar and 1 tablespoon lemon juice over medium heat for about 10 minutes, mashing gently, until they release their liquid.
Keep cooking until the liquid thickens and the strawberries are syrupy, about 10 more minutes. Take off the heat and cool completely, about 30 minutes, then refrigerate covered.
Toss the 2 cups sliced strawberries with 3 tablespoons sugar and 2 tablespoons lemon juice, cover, and refrigerate for at least 1 hour or up to 24 hours.
Heat the oven to 350°F (180°C). Line the base of a deep 9-inch springform pan with parchment.
Blitz the graham crackers in a food processor until finely crushed, about 1 minute. Stir in the melted butter, brown sugar and salt until it resembles wet sand, then press into the base and up the sides of the pan.
Bake the crust for 10 minutes, then cool at room temperature for 20 minutes.
Lower the oven to 315°F. Beat the softened cream cheese on medium speed until smooth, 5–7 minutes, gradually adding the sugar, cornstarch and salt. Beat 5 more minutes, then beat in the vanilla paste on low for 2–3 minutes until smooth.
Beat in the eggs one at a time on medium speed, mixing well after each. Then beat in the heavy cream and sour cream on medium speed for about 5 minutes until silky.
Pour half the batter into the cooled crust. Spread the pound cake cubes in an even layer, then spoon over the cooled strawberry filling.
Top with the rest of the batter, smooth the surface, and tap the pan on the counter to release air pockets.
Set a small dish of boiling water on the rack below. Bake the cheesecake for about 1½ hours, until browned at the edges and only slightly wobbly in the centre.
Leave the oven door slightly open and let the cheesecake cool inside for 1 hour. Then cool fully on the counter for 30 minutes to 1 hour.
Wrap tightly and refrigerate until set, at least 6 hours or up to 4 days.
Whip the cold heavy cream, powdered sugar and vanilla to slightly stiff peaks: about 5 minutes with a mixer or 10–15 minutes by hand.
Top the cheesecake with the whipped cream and macerated strawberries.

Summarized from Tasty's video. Watch it for the details.

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Egg Lemon Cream Brown sugar Heavy cream Cream cheese Sour cream Strawberry

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