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Photo: Victor Protasio
Active Time:25 minsChill Time:8 hrsTotal Time:9 hrs 10 minsServings:14Jump to Nutrition Facts
Active Time:25 minsChill Time:8 hrsTotal Time:9 hrs 10 minsServings:14
Active Time:25 mins
Active Time:
25 mins
Chill Time:8 hrs
Chill Time:
8 hrs
Total Time:9 hrs 10 mins
Total Time:
9 hrs 10 mins
Servings:14
Servings:
14
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsShortcake Crust1cupall-purpose flour3tablespoonsgranulated sugar1 ¾teaspoonsbaking powder¼teaspoonsalt1(8 ounce) containerreduced-fat sour cream¼cupunsalted butter, meltedNo-Bake Filling½cupwhipping cream, chilled3(8 ounce) packagesreduced-fat cream cheese, at room temperature½cupgranulated sugar¼teaspoonsalt2teaspoonsvanilla extract1teaspoonlemon juice1cupsliced fresh strawberries, plus whole strawberries for garnishTopping⅓cupwhipping cream, chilled1 ½teaspoonsgranulated sugar
Cook Mode(Keep screen awake)
Ingredients
Shortcake Crust
1cupall-purpose flour
3tablespoonsgranulated sugar
1 ¾teaspoonsbaking powder
¼teaspoonsalt
1(8 ounce) containerreduced-fat sour cream
¼cupunsalted butter, melted
No-Bake Filling
½cupwhipping cream, chilled
3(8 ounce) packagesreduced-fat cream cheese, at room temperature
½cupgranulated sugar
2teaspoonsvanilla extract
1teaspoonlemon juice
1cupsliced fresh strawberries, plus whole strawberries for garnish
Topping
⅓cupwhipping cream, chilled
1 ½teaspoonsgranulated sugar
DirectionsTo prepare shortcake crust: Preheat oven to 425°F. Lightly coat a 9-inch springform pan with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder and salt together in a medium bowl. Add sour cream and butter; stir with a fork until a shaggy dough forms.Spoon the dough into the prepared springform pan; using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.Meanwhile, prepare the filling: Whisk 1/2 cup whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes. Set aside. Beat cream cheese, 1/2 cup sugar and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with a spatula to combine.Line the sides of the springform pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut-side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan; spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1-inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries as desired.To make aheadPrepare cake through Step 4 and refrigerate for up to 1 day.Equipment9-inch springform pan; parchment paperOriginally appeared: EatingWell.com, April 2021
Directions
To prepare shortcake crust: Preheat oven to 425°F. Lightly coat a 9-inch springform pan with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder and salt together in a medium bowl. Add sour cream and butter; stir with a fork until a shaggy dough forms.Spoon the dough into the prepared springform pan; using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.Meanwhile, prepare the filling: Whisk 1/2 cup whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes. Set aside. Beat cream cheese, 1/2 cup sugar and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with a spatula to combine.Line the sides of the springform pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut-side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan; spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1-inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries as desired.To make aheadPrepare cake through Step 4 and refrigerate for up to 1 day.Equipment9-inch springform pan; parchment paper
To prepare shortcake crust: Preheat oven to 425°F. Lightly coat a 9-inch springform pan with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder and salt together in a medium bowl. Add sour cream and butter; stir with a fork until a shaggy dough forms.
Spoon the dough into the prepared springform pan; using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.
Meanwhile, prepare the filling: Whisk 1/2 cup whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes. Set aside. Beat cream cheese, 1/2 cup sugar and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with a spatula to combine.
Line the sides of the springform pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut-side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan; spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.
To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1-inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries as desired.
To make ahead
Prepare cake through Step 4 and refrigerate for up to 1 day.
Equipment
9-inch springform pan; parchment paper
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)287Calories18gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
