Strawberry shortcake cheesecake

Strawberry shortcake cheesecake

Ingredients 

• 1 large container of sour cream
• 1 pack of strawberries
• 4 packs cream cheese
• 1 stick butter
• 4 slices pound cake
• 4 tablespoons lemon juice
• 3 large eggs
• Ground ginger
• Zest of a lemon
• Salt
• 2 1/2 cups sugar (total)
• 2 tablespoons vanilla

Method 

glaze:

In a small saucepan chop up 98% of your strawberries. Leaving about 3-4 berries. Add 1/2 cup of sugar, 1/2 cup of water and Pinch of salt.  

Let it get to a boil and reduce heat. You want it to reduce down to half or more Keep checking it and every time you see it reducing lower the heat until you get a syrup Take off the heat and put into a container. I left my syrup with chunks but if you want it smooth you can use a mixer or blender. Once cooled refrigerator it. It will firm up until your ready to use and you can microwave it to pour on top of your cake.

filling:

In large bowl add sugar, cream cheese, sour cream, eggs, vanilla, lemon juice and zest and cream together.

My trick to get extra height is to beat on high with your mixer. It will be thick which you want. Once creamed together place in the fridge until ready to assemble.

crust and filling:

Grind cookies into crumbs and add a stick of butter melted to form crust. I use a measuring cup to press down the crumbs to be even in a 9 inch cheesecake pan. I wanted just a bottom crust but if you want a crust to go up the side be prepared to use a lot more cookies and butter. I didn’t place it in the oven but in the fridge until it was time to bake the cheesecake. Chop the remaining berries and cube your pound cake. Put the cake pieces in the freezer. This will help keep the cake from sinking and soft as it cooks.

assembling:

This is where you add half of the filling into the crust. In the remaining half of batter add your berries and cake pieces along with ginger and fold into the batter so you won’t break up the cake pieces and put that batter back in the fridge.

baking:

Bake the cake for 20 minutes at 350 f° in a larger pan to hold water in as you bake the cheesecake. After the 20 minutes has passed fold in the remaining batter. Don’t worry if it seems as the second layer sinks it’s going to be fine. You baked the bottom to hold the layer. Add more water to your pan that’s holding your cheesecake and let it cook for an additional 45 minutes.

Now when the 45 minutes is up cut the oven off and leave it in the oven for about 30 minutes. 

The set the cake in your fridge for overnight to finish setting up.

completion:

 When your ready to finish your cheesecake microwave your glaze till you get it to a spreadable form ( 2 sets of 30 sec) And spread over the cheesecake and then take out of the mold.

If you want to garnish it more try whip cream and extra berries.