STRAWBERRY SHORTCAKE CHEESECAKE

 

Ingredients

Ingredient Checklist

• Cooking spray
• 2 (5.3-oz.) pkg. shortbread cookies (such as Walker's), finely crushed (about 2 1/4 cups)
• 5 tablespoons (2 1/2 oz.) salted butter, melted
• 4 (8-oz.) pkg. cream cheese, at room temperature
• 1 1/2 cups granulated sugar, divided
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon plus 1 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons), divided
• 4 large eggs, at room temperature
• 2 cups sliced fresh strawberries (from 1 qt. strawberries)
• 3/4 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 (7-oz.) pkg. ladyfingers, cut in half crosswise

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Stir together crushed cookies and melted butter in a medium bowl until crumbs are moistened. Transfer to prepared pan, pressing crumbs in a flat layer on bottom of pan. Bake in preheated oven until set and light golden, about 10 minutes. Let cool on a wire rack 30 minutes (do not turn oven off).

• Step 2

  Beat cream cheese and 1 1/4 cups of the granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until just smooth, about 1 minute. Scrape down sides of bowl using a rubber spatula. Add sour cream, vanilla, and 1 tablespoon of the lemon zest, beating until just combined, about 1 minute. Add eggs 1 at a time, beating on low speed until combined, about 30 seconds. Do not overbeat.

• Step 3

  Pour filling over cooled crust; gently jiggle pan to level. Place cheesecake in a slow cooker liner; place cheesecake in liner in a roasting pan large enough to fit springform pan with at least 2 inches around all sides. Place roasting pan in oven; carefully pour enough boiling water into roasting pan around cheesecake to fill halfway up sides of springform pan (be careful to not let any water get into slow cooker liner).

• Step 4

  Bake at 350°F until cheesecake has a slight jiggle in center, about 1 hour, 10 minutes. Turn oven off. Prop oven door ajar about 1 inch. Let cheesecake stand until room temperature, about 1 hour. Remove cheesecake from oven; remove springform pan from liner. Transfer cheesecake in springform pan to refrigerator; let stand until chilled, at least 4 hours or up to 24 hours.

• Step 5

  Toss together strawberries, lemon juice, and remaining 1/4 cup granulated sugar and 1 teaspoon lemon zest in a bowl; let stand 10 minutes.

• Step 6

  Meanwhile, beat whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes.

• Step 7

  Run a thin knife along sides of cheesecake in springform pan; remove springform pan, and transfer cheesecake to a plate. Spread a thin layer (about 1 cup) of whipped cream along sides of cheesecake. Arrange ladyfingers vertically around cheesecake sides, gently pushing into whipped cream to adhere. Spoon remaining whipped cream on top of cheesecake. Top with strawberry mixture. Slice and serve.