Gluten-Free Strawberry Shortcake Cheesecake

Por Tasty · 180 min

Ingredientes

Modo de preparo

1. 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.
2. 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.
3. 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.
4. Heat the oven to 350°F (180°C). Line the base of a deep 9-inch springform pan with parchment.
5. 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.
6. Bake the crust for 10 minutes, then cool at room temperature for 20 minutes.
7. 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.
8. 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.
9. Pour half the batter into the cooled crust. Spread the pound cake cubes in an even layer, then spoon over the cooled strawberry filling.
10. Top with the rest of the batter, smooth the surface, and tap the pan on the counter to release air pockets.
11. 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.
12. 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.
13. Wrap tightly and refrigerate until set, at least 6 hours or up to 4 days.
14. 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.
15. Top the cheesecake with the whipped cream and macerated strawberries.

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