Time needed: <\/span>6 hours and 30 minutes<\/p>Creamy, dreamy, and bursting with juicy strawberry flavor in every bite, this gives you everything you love about strawberry shortcake in the perfect cheesecake form.<\/p>
Pregame<\/strong> Preheat the oven to 325 degrees. Spray a 9″ spring form pan with nonstick baking spray and set aside. <\/p> <\/li>
In Crust We Trust<\/strong> Add the vanilla wafers to a blender and pulse until they’re a fine sandy crumb. Transfer them to a bowl and mix the with the melted butter and sugar. Press the mixture into the prepared springform pan. Place in the refrigerator to chill and proceed with the filling. <\/p> <\/li>
Strawberry Filling<\/strong> Add the eggs and sugar to a bowl and mix on high for three minutes. It should be light and airy. Add the strawberry flavor, vanilla, and cream cheese and mix for another three minutes on high. Add the remaining ingredients and mix for three more minutes. It will be incredibly creamy.<\/p> <\/li>
Bake<\/strong> Pour the mixture into the prepared crust. Sprinkle the crushed vanilla wafers and freeze dried strawberries over the top. Place the cheesecake on the middle rack in the center of the oven. Allow it to bake for 45-60 minutes. If you notice the vanilla wafers getting too brown lightly cover it with foil.<\/p> <\/li>
Cool Down<\/strong> Allow the cheesecake to come to room temperature for an hour and then let it refrigerate for at least four hours before sering. <\/p> <\/li><\/ol><\/div>\n\n\n\n
Variations<\/h2>\n\n\n\n This recipe was made with both Gluten Free and Dairy Free ingredients. However, you can make the same recipe with all dairy ingredients, and also use regular Nila wafers for the crust. The measurements will be the same.<\/p>\n\n\n\n
How to Tell If Cheesecake Is Done<\/h2>\n\n\n\n Oven temperatures greatly vary. While you shouldn’t open your oven door during that first 45 minutes of baking, you may need to bake your cheesecake for a little additional time. To make sure that your cheesecake is done, give it the jiggle test. Wearing oven mitts, gentle move it back and forth. If the cheesecake only slightly jiggles, it is done. It will continue to set up as it cools.<\/p>\n\n\n\n
You can also give it the touch test. Gently touch the top center of the cheesecake. If it’s firm but still with some give, it is done. Keep in mind that cheesecakes made with sour cream will be slightly more jiggly than all cream cheese based cheesecakes.<\/p>\n\n\n\n
Last, you can always use an instant read thermometer to test the temperature. If the internal temperature of the cheesecake is 150 degrees, it is done. Make sure that you only test the center and don’t touch the bottom of the pan and the crust.<\/p>\n\n\n\n
Top Tip for Easy Strawberry Shortcake Cheesecake<\/h2>\n\n\n\n <\/figure>\n\n\n\nCheesecake is all about that creamy and dreamy texture. To help the filling come together and be completely lump free, make sure that all of your ingredients are at room temperature. It even helps to have the eggs at room temperature. This will ensure that they don’t cause the cream cheese to seize up.<\/p>\n\n\n
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