Do you remember Shoney’s restaurant chain? We do it too – and if they are still in your area, lucky! Our chief editor is affected by having enjoyed many slices of their signature cake when he was a child. This recipe reports those family flavors to him but has made it even better. The blind oven cream cream remains robust and its slight flavor is a great contrast with the sweet incegrant filling.
Cheese cake strawberry cream
Create a 1 cake (9 inches)
- Flour for all uses, to dust sprinkle
- Creamy cheese cake dough (follows the recipe)
- 5 cups (720 grams) fresh strawberries on hull in the quarter, uniform
- ¾ cup (150 grams) granulated sugar
- 1 table spoon (15 grams) fresh lemon juice
- ½ teaspoon (1.5 grams) Kosher salt
- 4½ spoons (36 grams) corn starch
- 2 ounce (57 grams) cheese cream, softened
- ¼ cup (30 grams) Sugar of the pastry chefs
- 1 cup (240 grams) Cold heavy whipped cream
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Preheat the oven to 200 ° C (400 ° F).
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On a slightly floured surface, roll the cheese cream cake in a thumb circle (about 13 -inch wide). Transfer to a 9 -inch ceramic cake plate, pressing on the bottom and upwards of the sides of the plate. Cut the excess dough into ½ inch beyond the edge of the plate. Fold the edges of the dough below and crimp as desired. Using a fork, lower dock of the dough. Freeze until it is stopped, at least 15 minutes.
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Crust prepared at the top with a piece of parchment paper. Add cake weights.
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Cook until the edges are set and slightly golden, about 15 minutes. Remove the parchment and weights carefully and cook until the crust is dry and slightly golden, from 7 to 10 minutes more. Let me cool completely.
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In an average saucepan, they bring 4 cups (576 grams) strawberries, granulated sugar, lemon juice and salt over high heat. Cook, mix and crush the fruits with a spoon, until the berries soften and release most of their liquids, from 3 to 5 minutes.
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Transfer carefully cup (60 grams) liquid from the pan to a small bowl; Add the corn starch and beat until smooth. Add the corn starch mixture to the strawberry mixture; Cook, stirring constantly, until the mixture is thick and translucent, from 2 to3 minutes. Mix the remaining strawberries of 1 cup (144 grams) until they are well combined. Pour the mixture into the cooled prepared crust. Refrigerate until the filling is cold and completely set, at least 2 hours or until night.
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In the bowl of a support mixer equipped with a whip attack, beat the cheese cream and the sugar of the pastry chefs at low speed until smooth and combined. With the low speed mixer, slowly add the cold cream. Completely scrape the bottom and sides of the bowl. Gradually increase the speed of the medium-high mixer and beat until the average peaks are formed, from 2 to 3 minutes. Distribute on the cake. Refrigerate in an airtight container for a maximum of 3 days.
Creamy cheese cake dough
Create 1 (9 inches) crust
- 1½ cups (188 grams) Flour for all uses
- 1 table spoon (12 grams) granulated sugar
- ½ teaspoon (1.5 grams) Kosher salt
- ¼ cup (57 grams) non -salted cold butter, cube
- 2 ounce (57 grams) cheese cream, cube
- ¼ cup (60 grams) Ice water
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In the work bowl of a food processor, button flour, sugar and salt until combined. Add cold butter and cheese cream; Pulse until the mixture is crumbly. Add ¼ cup (60 grams) icy water, 1 tablespoon (15 grams) at a time, cleaning until the dough meets.
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Come out and shape in a disc. Strictly wrap in a plastic casing and keep in the refrigerator for at least 2 hours or up to 3 days. (Alternatively, freeze for a maximum of 2 months. Let the dough defrost during the night in the refrigerator before using.)
