With spring comes the arrival of all the fresh produce I adore, to celebrate I am sharing with you this delicious Strawberry Shortcake Cheesecake.
This dessert is a combination of a few of my favourite recipes as inspiration – my ever popular White Chocolate Cheesecake filling and the shortcake base from my Marshmallow Slice – I felt that for a light flavoursome dessert like this I wanted to have a softer base which the shortcake is perfect for. You can of course substitute this for the usual biscuit base I usually use.
As well as longer days and warmer weather, spring brings with it the start of lighter meals and delicious summer fruit and veg, which I love to showcase in my recipes. Seasonal baking is truly something to look forward to over these warmer months. Keep an eye out for NZ growers products as you shop knowing it is fresh, affordable and supporting our local farmers, these are listed on the labels in every store.
This recipe is incredibly simple, once you make this it will become a go to family favourite, perfect for BYO dinner parties, BBQ’s and special occasions. The base is a classic recipe for shortcake, it is infused with lemon zest to lift the flavours of the dish and perfectly complements the white chocolate and strawberries in the filling.
Using pantry staples it is easy to whip up. You will need to chill it right down once baked before adding the filling
The filling is my basic cheesecake filling, you can add any chocolate you desire to create a silky smooth cheesecake everybody loves. Best of all it is no bake, so once you add it to the base you simply chill it overnight and enjoy.
Again this uses just a few basic ingredients, thickened cream is used in place of gelatin or other fussy techniques and it comes together beautifully. In this case I have used White Chocolate and it works beautifully with the fresh strawberries.
Preparing the cheesecake does involve some patience as you will need to cook and chill the base before proceeding with the filling, but each step is very quick and simple. You will need a mixer in order to well blend the ingredients.
I prepared the strawberries by cutting off the green tops to create a flat area, washing and drying them and placing them over the chilled base. From here you smother this in the creamy cheesecake filling, then chill for at least 4 hours but preferably overnight
I have served the cheesecake in a strawberry dessert topping, this gives it a gorgeous colour and is a nice contrast to all of the flavours of the cheesecake. You can of course leave yours plain, use a chocolate or lemon topping or prepare your own berry coulis. There are lots of flavours that complement well with this cheesecake.
If you want to make my usual biscuit crumb be sure to check out this recipe for Caramilk Cheesecake
I hope to see this recipe on lots of tables this Christmas.
So now onto the recipe for Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake
Delicious Strawberry Shortcake Cheesecake, White Chocolate Cheesecake filled with whole strawberries on a lovely lemon infused base.
Ingredients
Base
- 115 grams Butter (4 oz)
- 115 grams Sugar (4 oz)
- 1 teaspoon Vanilla Essence
- 1 Egg
- 225 grams White Flour
- 1 teaspoon Baking Powder
- Zest of 1 Whole Lemon
Filling
- 500 grams Cream Cheese, room temp
- 1 teaspoon Vanilla Essence
- ½ Cup Caster Sugar
- 190 grams White Chocolate
- ½ Cup Thickened Cream *found in the supermarket, in NZ I use the Anchor Brand
- Approx 23 Strawberries, whole
Optional
- Strawberry Topping or topping of your choice
Instructions
- Base
- Preheat Oven to 180C Bake
- Prepare a round spring form tin with paper on the base and up the sides as per images above. Spraying the tin first with cooking spray helps the paper stick. Set aside
- To prepare the base, in a food mixer cream the butter, sugar and essence for 4 minutes until pale and creamy
- Add egg and mix well
- Add to this the flour, baking powder and lemon zest and gently combine until it comes together.
- Spoon into the spring form tin
- Bake for 13 minutes until light golden brown on top and pop in the fridge to chill completely.
- Filling
- Prepare the strawberries by slicing off the ends, rinsing and drying and set aside.
- Using a food mixer combine together the room temp cream cheese, vanilla and sugar until it is light and fluffy – scraping down the sides occasionally.
- You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.
- In a small bowl, break the chocolate into pieces and melt in the microwave – heating for 20-30 second bursts, stirring in between until completely melted and smooth
- Fold the thickened cream and melted chocolate gently into the cream cheese mixture using lowest mixer speed until well combined
- Place the strawberries flat side down on the chilled shortcake base evenly spacing as per image above.
- Spoon large spoonfuls of filling gently over the cheesecake then carefully using a spatula or knife to spread the cheesecake gently into the gaps and then smooth the top.
- Refrigerate until set – ideally at least 4 hours or overnight.
- Once set, remove from the fridge for 20 minutes.
- Use a slightly warm knife around the edge and gently undo the spring from tin, then carefully transfer to a serving plate and remove the base of the tin.
- Ideally allow to reach room temperature before serving.
- You can serve it as is, or add some strawberry topping or topping of your choice.
- Enjoy!
It is as easy as that! I cannot wait to see this recipe being shared with loved ones over the spring and summer as the nights get longer.
Happy Baking!
Anna
Hannah says
Can you freeze this cheesecake?
justamumnz says
Yes, although I haven’t tried as I worry any ice crystals may affect the outcome once thawed. Once you have set it in the refrigerator wrap the whole pan, can remove sides if you need to, in plastic wrap then in foil. Thaw in the refrigerator.