Instructions
Step 1: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 2: In a large bowl, beat the cream cheese until smooth. Add granulated sugar, lemon juice, and vanilla extract. Mix until creamy.
Step 3: Add the eggs one at a time, mixing just until incorporated. Pour into the prepared pan and bake for 45–50 minutes, or until center is set. Let cool completely, then refrigerate for at least 4 hours.
Step 4: In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
Step 5: Stir chopped strawberries with strawberry preserves to make the fruit filling.
Step 6: To assemble, place one cake layer on a serving plate. Top with a thin layer of whipped cream, then spread half the strawberry mixture.
Step 7: Carefully place the chilled cheesecake on top. Repeat whipped cream and strawberry filling. Top with the second cake layer.
Step 8: Frost the top with whipped cream and garnish with whole strawberries. Chill for 1 hour before slicing.
Storage Information
Store this layered cheesecake cake covered in the refrigerator for up to 4 days. For best results, slice with a warm, sharp knife and wipe clean between cuts. Freezing is not recommended due to the fresh strawberry and cream topping.
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