Strawberry Shortcake Cheesecake Recipe

This Strawberry Shortcake Cheesecake is a show-stopping dessert that combines the best of two classics: creamy cheesecake and light, fruity strawberry shortcake. With a buttery biscuit crust, rich cream cheese filling, and a vibrant strawberry topping, it’s a decadent yet refreshing treat perfect for any celebration.

Serves: 10-12

Prep Time: 30 minutes

Cook Time: 50-60 minutes (plus chilling time)

Ingredients:

For the Crust:

• 1 1/2 cups crushed shortbread cookies (or graham crackers)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter , melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese , softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Strawberry Topping:

• 2 cups fresh strawberries , hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (165°C) . Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

1. In a medium mixing bowl, combine the crushed shortbread cookies, sugar, and melted butter.
2. Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
3. Bake the crust for 8-10 minutes , then remove from the oven and let it cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Stir in the sour cream and heavy cream until the mixture is smooth and silky.
5. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 4: Bake the Cheesecake

1. Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 50-60 minutes , or until the edges are set but the center is still slightly jiggly.
2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
3. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.

Step 5: Make the Strawberry Topping

1. In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to thicken (about 5-7 minutes).
2. If you prefer a thicker topping, stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened.
3. Let the strawberry topping cool completely before using.

Step 6: Assemble and Serve

1. Once the cheesecake is fully chilled, spread the cooled strawberry topping evenly over the top.
2. Slice the cheesecake with a sharp knife dipped in hot water for clean cuts.
3. Garnish with additional fresh strawberries or whipped cream if desired.

Tips for Success:

• Use fresh strawberries: Fresh berries provide the best flavor and texture for the topping.
• Prevent cracks: Avoid overmixing the batter, and ensure the cheesecake cools gradually to minimize cracking.
• Make it ahead: The cheesecake can be made up to 2 days in advance. Add the strawberry topping just before serving.
• Freeze option: Freeze the baked and cooled cheesecake (without the topping) for up to 3 months . Thaw in the refrigerator before adding the topping.

Nutritional Information (per slice, serves 12):

• Calories: ~450
• Protein: ~7g
• Carbohydrates: ~45g
• Fat: ~28g

Enjoy this Strawberry Shortcake Cheesecake as a stunning and indulgent dessert that brings together the creamy richness of cheesecake and the bright, fruity flavors of strawberry shortcake. It’s perfect for birthdays, holidays, or anytime you want to impress your guests!