Comida Kraft
Recipe Box

Strawberry Shortcake Cheesecake

4.5
(8) 7 Reviews
Prep Time
20
min.
Total Time
6
hr.
Servings

16 servings

Have your shortcake and eat your cheesecake, too! This strawberry-topped dessert has layers of both.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
  • Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.

Food Facts

Sponge cakes are often labelled as "shortcakes" or "sponge flan cakes." During the summer months, these cakes can typically be found displayed with the fresh strawberries in the produce section of the supermarket.

Substitute

Substitute 6 (1/2-inch-thick) pound cake slices for the trimmed sponge cake round. Arrange in single layer on bottom of springform pan, trimming slices as necessary to completely cover bottom of pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 70mg
Sodium 150mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 14g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dork61 |

    This was so good. I made my own whipped topping with heavy cream and put a little more jam than what the recipe called for

  • shanarieva |

    I like the idea but I had to tweak it. What I did was: Made a thin white cake. Then I cut out circles to fit in my mini muffin pan. I used different jams too I did strawberry, raspberry, blueberry, and peach. (brush with whichever jam then top with matching fruit.) They turned out really well. Plus they were cute little minis.

  • itsjessicarose |

    The only reason I gave this four stars is because I changed it quite a bit due so the fact that the only sponge cake I could find were the little one serving ones, so I thought, strawberries... chocolate... how about a brownie crust? And it worked like a charm. Was actually really good. :D

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