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Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

6 Hr(s)
20 Min(s) Prep
5 Hr(s) 40 Min(s) Cook
Have your shortcake and eat your cheesecake, too! This strawberry-topped dessert has layers of both.
What You Need
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16 servings
Original recipe yields 16 servings
1 round prepared sponge cake (6 oz.), 12 inch
2 Tbsp. strawberry jam, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. vanilla
2 egg s
1-1/2 cups thawed COOL WHIP Whipped Topping
1-1/2 cups fresh strawberries, sliced
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 150mg
7%
Total Carbohydrates 16g
6%
Dietary Fibers 0g
Sugars 14g
28%
Protein 3g
6%
Vitamin A
6%
Vitamin C
15%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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