Strawberry Pie Filling: Then, inspired from this recipe, I tried combining canned strawberry pie filling with the cheesecake batter. It was seemingly perfect where there were no lumps of fruit. The bites you would take with the actual strawberries, would have a squishy texture again. But it was creamy where the cake was flavored with only the sauce. So, I made it again with canned pie filling. This time, taking out every bit of real fruit and flavored it with only that gel-like high fructose strawberry sauce. I don't know what went wrong because it was squishy again.
Finally, I considered Junior's Cheesecake recipe because it's dry. And I'm having problems with a watery cheesecake. So I tried it - from my Junior's Cheesecake cookbook using the Strawberry Shortcake Cheesecake recipe below, without making the spongecake crust. Like I said, it came out the best but I still don't like that pastey texture. Maybe too much cornstarch? Try flour instead?
I could always settle for strawberry swirled cheesecake. That comes out just fine. But I was looking forward to that fresh strawberry wonderfulness baked all through out.
Junior’s Strawberry Shortcake Cheesecake
For the cheesecake layer:
10 oz (1 cup) frozen whole strawberries, thawed and drained well
1/3 cup plus 1 tsp cornstarch
3 (8 oz) packages of cream cheese at room temperature
1 1/3 cups sugar
1 tbsp pure vanilla extract
2 extra large eggs
2/3 cup heavy or whipping cream
3 to 4 drops red food coloring (optional)
For the sponge cake (2 layers):
10 oz (1 cup) frozen whole strawberries, thawed and drained well
1/3 cup plus 1 tsp cornstarch
3 (8 oz) packages of cream cheese at room temperature
1 1/3 cups sugar
1 tbsp pure vanilla extract
2 extra large eggs
2/3 cup heavy or whipping cream
3 to 4 drops red food coloring (optional)
For the sponge cake (2 layers):
2/3 cup sifted cake flour
1 ½ tsp baking powder
½ tsp salt
5 extra large eggs, separated and at room temperature
2/3 cup sugar
1 ½ tsp pure vanilla extract
¼ tsp pure lemon extract
¼ cup (1/2 stick) unsalted butter, melted
½ tsp cream of tartar
To assemble and frost:
2 quarts fresh strawberries
1 tbsp unflavored granulated gelatin
3 tbsp cold water
1 quart heavy or whipping cream
1/3 cup sugar
1 tbsp pure vanilla extract
1 ½ tsp baking powder
½ tsp salt
5 extra large eggs, separated and at room temperature
2/3 cup sugar
1 ½ tsp pure vanilla extract
¼ tsp pure lemon extract
¼ cup (1/2 stick) unsalted butter, melted
½ tsp cream of tartar
To assemble and frost:
2 quarts fresh strawberries
1 tbsp unflavored granulated gelatin
3 tbsp cold water
1 quart heavy or whipping cream
1/3 cup sugar
1 tbsp pure vanilla extract
Makes one 9-inch three layer cake, about 5 inches high
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan and two 9 inch round layer cake pans. Wrap the outside of the springform (but not the cake pans) with aluminum foil, covering the bottom and extending all the way up the sides. Very important: line the bottom of all three pans with parchment or waxed paper (do not let the paper come up the sides).
2. Pulse the thawed strawberries in your food processor until smooth (you need ¾ cup of puree). Stir in the 1 tsp of cornstarch and set aside. It will thicken slightly as it stands.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Beat in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it’s completely blended. Be careful not to overmix! Fold in the strawberry puree, plus the food coloring, if you wish (use just enough to tint the batter light pink).
4. Gently spoon the batter into the springform, then place it in a large shallow pan containing hot water that comes 1 inch up the sides of the springform. Bake the cake until the edges are light golden brown and the top is set, about 1 ¼ hours. Remove the cake from the water bath, transfer the tin to a wire rack, and let cool in the pan for 2 hours, then cover with plastic wrap and refrigerate until completely cold, about 4 hours. Then freeze overnight until ready to assemble the cake.
5. While the cheesecake is cooling, make the sponge cake layers. Check that the oven is preheated to 350 degrees and that the water bath has been removed. In a small bowl, sift the flour, baking powder, and salt together. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. While the mixer is still running, slowly add 1/3 cup of the sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks are visible. Blend in the melted butter.
6. Put the egg whites and cream of tartar in a clean medium size bowl and, using clean, dry beaters, beat the mixer on high until frothy. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form. (the whites will stand up and look glossy, not dry). Fold about 1/3 of the whites into the batter, then add the remaining whites. Don’t worry if you still see a few white specks-they’ll disappear during baking. Divide the batter evenly between the two layer cake pans and bake until golden (not wet or sticky) and the center springs back when lightly pressed, about 12 minutes. Let the cakes cool in the pan on a wire rack for 15 minutes, then turn them out onto the rack and gently peel off the paper liners. Let cool completely, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
7. on the day you plan to assemble the cake, hull 1 quart of the strawberries, then cut them into ½ inch pieces (you need 2 cups). Reserve the remaining berries for decorating the cake.
8. Make the frosting. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted. In a medium size bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don’t overmix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream for at least 30 minutes (preferably no longer than 1 hour) in two bowls: 2 cups in a small bowl for piping decorations on the top of the cake and the remainder in a second larger bowl for frosting the cake. Meanwhile, remove the frozen strawberry cheesecake from the freezer and let stand at room temperature for 10 minutes.
9. Place one layer of the sponge cake, top side down, on a cake plate. Spread evenly with a thin layer of whipped cream frosting from the large bowl and half of the strawberry pieces. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Peel away the paper liner and place top side down on top of the frosted bottom layer. Press the cheesecake down gently, just enough so the two layers stick together but not enough for the filling to come out the sides. Top the cheesecake layer with some more whipped cream from the large bowl, and sprinkle evenly with the remaining strawberry pieces. Top with the second cake layer of sponge cake, top side up. Frost the top and sides of the cake with the rest of the whipped cream in the large bowl.
10. To decorate, hull the remaining quart of berries and halve them, from top to tip. Place a ring of berries around the bottom edge of the cake, tip ends up. Using 5 or 6 berry halves, make a star in the center of the cake, pointing the tips of the berries away from the center. Fit a pastry bag with a medium closed star tip or medium open star tip and fill the cream from the small bowl. Pipe shells or rosettes around the top edge of the cake and make a large rosette on top of the strawberry pieces.
11. Refrigerate the cake until serving time (it takes at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp straight edge knife, not a serrated one. Cover and leftover cake and refrigerate. Do not freeze this cake.
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan and two 9 inch round layer cake pans. Wrap the outside of the springform (but not the cake pans) with aluminum foil, covering the bottom and extending all the way up the sides. Very important: line the bottom of all three pans with parchment or waxed paper (do not let the paper come up the sides).
2. Pulse the thawed strawberries in your food processor until smooth (you need ¾ cup of puree). Stir in the 1 tsp of cornstarch and set aside. It will thicken slightly as it stands.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Beat in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it’s completely blended. Be careful not to overmix! Fold in the strawberry puree, plus the food coloring, if you wish (use just enough to tint the batter light pink).
4. Gently spoon the batter into the springform, then place it in a large shallow pan containing hot water that comes 1 inch up the sides of the springform. Bake the cake until the edges are light golden brown and the top is set, about 1 ¼ hours. Remove the cake from the water bath, transfer the tin to a wire rack, and let cool in the pan for 2 hours, then cover with plastic wrap and refrigerate until completely cold, about 4 hours. Then freeze overnight until ready to assemble the cake.
5. While the cheesecake is cooling, make the sponge cake layers. Check that the oven is preheated to 350 degrees and that the water bath has been removed. In a small bowl, sift the flour, baking powder, and salt together. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. While the mixer is still running, slowly add 1/3 cup of the sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks are visible. Blend in the melted butter.
6. Put the egg whites and cream of tartar in a clean medium size bowl and, using clean, dry beaters, beat the mixer on high until frothy. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form. (the whites will stand up and look glossy, not dry). Fold about 1/3 of the whites into the batter, then add the remaining whites. Don’t worry if you still see a few white specks-they’ll disappear during baking. Divide the batter evenly between the two layer cake pans and bake until golden (not wet or sticky) and the center springs back when lightly pressed, about 12 minutes. Let the cakes cool in the pan on a wire rack for 15 minutes, then turn them out onto the rack and gently peel off the paper liners. Let cool completely, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
7. on the day you plan to assemble the cake, hull 1 quart of the strawberries, then cut them into ½ inch pieces (you need 2 cups). Reserve the remaining berries for decorating the cake.
8. Make the frosting. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted. In a medium size bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don’t overmix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream for at least 30 minutes (preferably no longer than 1 hour) in two bowls: 2 cups in a small bowl for piping decorations on the top of the cake and the remainder in a second larger bowl for frosting the cake. Meanwhile, remove the frozen strawberry cheesecake from the freezer and let stand at room temperature for 10 minutes.
9. Place one layer of the sponge cake, top side down, on a cake plate. Spread evenly with a thin layer of whipped cream frosting from the large bowl and half of the strawberry pieces. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Peel away the paper liner and place top side down on top of the frosted bottom layer. Press the cheesecake down gently, just enough so the two layers stick together but not enough for the filling to come out the sides. Top the cheesecake layer with some more whipped cream from the large bowl, and sprinkle evenly with the remaining strawberry pieces. Top with the second cake layer of sponge cake, top side up. Frost the top and sides of the cake with the rest of the whipped cream in the large bowl.
10. To decorate, hull the remaining quart of berries and halve them, from top to tip. Place a ring of berries around the bottom edge of the cake, tip ends up. Using 5 or 6 berry halves, make a star in the center of the cake, pointing the tips of the berries away from the center. Fit a pastry bag with a medium closed star tip or medium open star tip and fill the cream from the small bowl. Pipe shells or rosettes around the top edge of the cake and make a large rosette on top of the strawberry pieces.
11. Refrigerate the cake until serving time (it takes at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp straight edge knife, not a serrated one. Cover and leftover cake and refrigerate. Do not freeze this cake.
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