This fabulous dessert combines two summertime favourite desserts - strawberry shortcake and creamy cheesecake.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (169 g) round prepared shortcake (12 inch)
2 Tbsp. Kraft Pure Strawberry Jam, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 Tbsp. vanilla
1-1/2 cups thawed Cool Whip Whipped Topping
1-1/2 cups fresh strawberries, sliced
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How do I make it ?
Heat oven to 350°F.
Remove rim from 9-inch springform pan; set aside. Place bottom of pan on shortcake; use as pattern to trim shortcake 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 well 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 centre 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.
Kraft Kitchen Tips!
How to Use Cake Trimmings
Cut up cake trimmings; store in airtight container at room temperature. Serve topped with additional sliced strawberries and thawed Cool Whip for a quick dessert or snack.
Savour a serving of this crowd-pleasing dessert on special occasions.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 8 g
Cholesterol 60 mg
Sodium 260 mg
Total carbohydrate 17 g
Dietary fibre 1 g
Sugars 12 g
Protein 4 g
16 servings, 1 piece (69 g) each
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.