Welcome to the April edition of the Fantastical Food Fight. I love this event coordinated by Sarah of Fantastical Sharing of Recipes. For more information about it, click here.
The Strawberry Shortcake Line-Up
Strawberry Shortcake Cheesecake
This dessert was the end of a wonderful food day to celebrate my 18th wedding anniversary. We had already indulged in quiche, rhubarb pie, bouillabaise, and a great bottle of wine.
I created the crust with leftover biscuits from my Laminated Biscuit Strawberry Shortcake!
- 1 C crushed graham crackers
- 1 C biscuit crumbs (or just use more graham crackers)
- 3/4 C ground almonds
- 1/4 C crushed freeze-dried strawberries
- 8 T butter, melted and browned*
- 2 T organic granulated sugar
- 3 - 8 oz. packages cream cheese, room temperature
- 1 C organic granulated sugar
- 3 large eggs
- 2 C organic sour cream
- 1 T pure vanilla bean paste
- 2 C organic sour cream
- 1 t pure vanilla bean paste
- 1 T organic granulated sugar
- 2 C organic strawberries, hulled and sliced
- 2 T organic powder sugar
- 1 t freshly squeezed lemon juice
- unsweetened whipped cream
- crushed freeze-dried strawberries
*To make beurre noisette (browned butter): place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the beurre noisette into a glass container. The milk solids will continue to brown - and eventually burn - if you leave it in the pan
Position rack in center of oven and preheat to 350°F.
Beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla paste.
Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Mix the ingredients together in a bowl until well combined. Spread this evenly over the cheesecake and bake in a 350°F oven again for 6 to 8 minutes. Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely.
Place all of the ingredients in a medium mixing bowl. Toss until the sugar is completely moistened. Let stand for, at least, 20 minutes. Toss one more time before serving
Sprinkle crushed freeze-dried strawberries over the top of the cheesecake.
Place wedges on individual serving plates. Garnish with whipped cream, macerated strawberries, more whipped cream, and a final sprinkle of crushed freeze-dried strawberries. Serve immediately!