Strawberry Short-Cheesecake

  • Screen_Shot_2014-08-13_at_5.01_.38_PM_1.png

Strawberry Short-Cheesecake


1 cup cake flour

¼ tsp salt

½ cup sugar

12 pcs egg whites

¾ cup powdered sugar

2 tbsp lemon juice/vinegar

2 cups light cream cheese, softened

1/3 cup sugar

1 cup chopped fresh strawberries or ¾ cup canned strawberry pie filling

1 tbsp gelatin, dissolved in ¼ cup hot water

few drops pink food color (optional)

1 cup whipping cream, chilled

¼ cup sugar


  1. Preheat oven to 350o F.
  2. Line the side of a 9″ spring form pan with GLAD Cook ‘n’ Bake approximately 3 inches higher than the pan.
  3. Sift together flour, salt and sugar 3 times and set aside.
  4. Fold in dry ingredients in thirds until lump free.
  5. Pour into prepared pan and smoothen top.
  6. Bake for 45 minutes or until toothpick comes out clean when inserted in the middle. Let cool. Slice cake horizontally in the middle.
  7. To make the cheesecake, beat cream cheese and sugar until smooth. Blend in strawberries, gelatin and food color. Mix well and set aside.
  8. Beat cream and sugar until double in volume. Fold in cheese mixture.
  9. Line the side of the same spring form pan with GLAD Cook ‘n’ Bake. Place half of cake inside the pan and pour half of the cheesecake mixture.
  10. Top with the other cake slice and pour remaining cheesecake mixture over and smoothen top of the cake. Chill until set.