Make Filling: Add the cream cheese and sugar to a large mixing bowl and beat until well combined and smooth.They should be pressed against the inside of the springform pan, standing on top of the shortcake. Add Strawberries to Sides: Slice 6-10 strawberries that are about the same size and place them around the outer edge of the shortcake.Line the inside edge of the pan (between the pan and the shortcake) with parchment paper to help the cheesecake not stick to the sides of the pan and to make sure that the filling doesn’t end up higher than the sides of the pan. Prep Pan: To prepare the springform pan for the cheesecake, wash it (from baking the shortcake), spray with non-stick spray and reassemble with the shortcake in the bottom of the pan.The combination of flavors and textures is spot on! While the shortcake cools, we’re going to shift our focus to the creamy cheesecake layer and the light whipped topping. Let Cool: Let the sauce cool completely.Remove From Heat: Allow the sauce to boil for 1 minute, then remove it from the heat.Cook: Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.Combine Sugar, Cornstarch & Puree: Combine the sugar and cornstarch in a saucepan.This sauce is delicious and you could even double it, if you want extra sauce for drizzling and serving. Let Cool: Remove the cake from the oven and carefully take it out of the cake pan.Bake: Press the dough into an even layer in the springform pan. Bake it for about 20 minutes, or until the edges are golden.The mixture will still be crumbly and loose. Gently knead the dough on a non-stick surface until just smooth, about five turns. Knead Dough: Gather the dough into a ball.Add Heavy Cream: Slowly add heavy cream and pulse in the food processor until just moistened.The mixture should resemble coarse crumbs.
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