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STRAWBERRY SHORTCAKE CHEESECAKE

STRAWBERRY SHORTCAKE CHEESECAKE

This STRAWBERRY SHORTCAKE CHEESECAKE is one of the best cheesecakes you’ll ever eat, and it’s really a gorgeous dessert as well.   It makes a stunning presentation when served, or on a dessert table.  Whether you’re serving this after a wonderful dinner, or at brunch, it’s sure to be a hit.  Make sure you save this one because it’s really easy to make and it’s no-bake!

HERE’S WHAT YOU NEED:

FOR THE CRUST:
2 cups of graham cracker crumbs

1/2 stick of butter – melted

2 Tablespoons of sugar

FOR THE CHEESECAKE:

2 – 16 ounce containers of Fresh Strawberries

4 – 8 ounce packages of cream cheese – softened

1 Tablespoon of Vanilla

1 teaspoon of lemon juice

1 – 3 ounce package of cheesecake flavor Jello instant pudding
1 cup of heavy cream

1 cup of powdered sugar

1 container of strawberry frosting
FOR THE TOPPING:

12 Golden Oreo cookies

1 – 3 ounce package of strawberry jello

4 or 5 large drops of Neon pink gel food coloring


COOKS TOOLS NEEDED: 
Stand mixer

Piping bag

Piping tip
Spring-form panparchment paper


HERE’S WHAT YOU DO:
Place the graham cracker crumbs in a bowl, and add the sugar, and mix.  Melt the butter in the microwave, and pour into the graham cracker crumbs, and stir until well blended.  Place parchment paper in the bottom of a 9 inch Spring-form pan, and place the graham cracker crumbs on the parchment paper and press firmly into the pan.  Place the pan in the freezer.  Wash and dry the strawberries, and cut about 10 – 12 of them in half.  Place the cut berries (stems removed) along the outside of the Spring-form pan, all the way around the edge. With the inside of the berries against the outside of the pan, and place the pan back in the freezer.  (see photo)    In the mixing bowl of a stand mixer, place the softened cream cheese and mix until smooth.  Scrape down the sides of the bowl, and add the vanilla and lemon juice, and mix until smooth.  In a separate bowl, place the Jello instant pudding, and the 1 cup of heavy cream, and mix until the pudding is smooth and creamy, thick, and no longer grainy.  Add the pudding to the mixing bowl, and mix until the mixture is smooth.  Add the powdered sugar, and blend until the cheesecake is smooth and creamy.  Divide the cheesecake in half,  leaving part in the mixing bowl, and the other half in another bowl.  Place the mixing bowl in the refrigerator.  In the other bowl, add 1 teaspoon of Strawberry extract to the cheesecake, and stir. Add about 1/2 a teaspoon of Neon Pink food coloring gel to the cheesecake, and stir well to make the pink layer. If the pink color is not bright enough, add a little more food coloring gel.  Remove the pan from the freezer, and make sure the strawberries are secured around the edge.  Pour the pink layer of cheesecake into the pan, and place the pan back in the freezer.  Allow the cheesecake to set up in the freezer for about 45 minutes, and then pour the white layer of cheesecake on top of the pink layer, and place back in the freezer.   In a blender, or food processor, place the golden Oreo cookies, the strawberry jello, and the pink food coloring, and pulse for a few seconds, until the Oreo’s are course crumbs, and blended with the jello and food coloring.  Set aside.  When time to serve the cheesecake, place the strawberry frosting in a piping bag, and pipe large dollops of frosting all around the edge.  Place the Oreo crumb mixture in the center of the frosting dollops, and place whole strawberries about every 2nd dollop of frosting.  Cut in 2 inch pieces, serve, and Enjoy!
Makes 12 – 14  two inch servings.

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