Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almost No Bake Strawberry Shortcake Cheesecake with Basil Sugar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 60

Ingredients

Scale

For the shortcake base

  • 1 cup (130g) all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1/4 cup (50g) butter
  • 3 tbsp. sugar
  • 1/2 cup (100g) heavy cream

For the filling

  • 14 oz. (400g) cream cheese, room temperature
  • 1/3 cup (70g) sugar
  • 1 tsp. vanilla extract
  • 1 cup (200g) heavy cream
  • 1/3 cup (40g) confectioner’s sugar
  • 14–21 oz. (400-600g) fresh strawberries (also for decoration)

For the decoration

  • fresh strawberries
  • 3–5 basil leaves
  • 1–2 tbsp. sugar

Instructions

  1. Preheat the oven to 375˚F (190°C). Prepare a 7 inch (18cm) springform tin with baking parchment. Set aside.
  2. In a small bowl mix flour with baking powder, baking soda and salt. Set aside. In a large bowl mix butter with sugar until just combined. Add the flour mixture and mix until it starts coming together – it will be still crumbly. Add the heavy cream slowly and mix with a spatula until all is just combined. Transfer to the springform tin and form an even layer – works best with the back side of war warm spoon. Bake for 18-20 minutes until the edges start to get a colden color. Let cool down completely on a cooling rack.
  3. In a large bowl mix cream cheese with sugar and vanilla extract until well combined. Set aside. In a second bowl mix the heavy cream on high speed until soft peaks form. Add the confectioner’s sugar gradually and continue beating on high speed until stiff peaks form. Add to the bowl with the cream cheese and gently fold in. Set aside.
  4. Line the sides of the springform tin with parchment paper, so you can easily remove the cake when it’s done. Wash the strawberries (they shouldn’t be too large) and remove all green parts. Try to find 6-7 stawberries that look nice and have the same size. Cut them in half lengthwise and line the sides of the tin with the halves – the cut side should face to the outside. Add a small amount of the filling on top of the base and spread evenly. Place strawberries all over the base – the tip of the strawberries should be on top. Fill the remaining filling into the tin so all strawberries are covered. Cover loosely and refrigerate until firm – about 4-5 hours or overnight.
  5. Decorate the cake with some strawberries. Crush the basil leaves with half of the sugar in a mortar until you get a nice green sugar mix. Add the remaining sugar and mix. Sprinkle over the cake and serve.

Notes

  • Enjoy cooling!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/almost-no-bake-strawberry-shortcake-cheesecake-with-basil-sugar/