Strawberry Shortcake Cheesecake
A delightful fusion of strawberry shortcake and cheesecake that is perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups of graham cracker crumbs
- 0.5 cups ½ cup of unsalted butter, melted Must be melted
- 2 tablespoons 2 tablespoons of granulated sugar
For the Cheesecake Filling
- 24 ounces 24 ounces cream cheese, softened Must be softened for easy mixing
- 0.75 cups ¾ cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Bring to room temperature
- 1 cup 1 cup sour cream
For the Strawberry Topping
- 2 cups 2 cups fresh strawberries, hulled and sliced
- 0.25 cups ¼ cup granulated sugar
- 1 tablespoon 1 tablespoon lemon juice
For Whipped Cream
- 1 cup 1 cup heavy whipping cream
- 2 tablespoons 2 tablespoons powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust for about 10 minutes until lightly golden. Remove from the oven and allow it to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and ¾ cup of sugar until smooth and creamy.
- Mix in the vanilla extract.
- Add the eggs, one at a time, mixing on low speed until just combined. Do not overmix.
- Gently fold in the sour cream until fully incorporated.
Combine and Bake
- Pour the cheesecake filling over the cooled graham cracker crust.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
Prepare the Strawberry Topping
- In a bowl, combine the sliced strawberries, sugar, and lemon juice. Let them macerate for about 30 minutes to create a syrup.
Whip the Cream
- In a separate bowl, beat the heavy whipping cream until it starts to thicken.
- Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Assemble the Cheesecake
- Once the cheesecake has cooled completely, carefully remove it from the springform pan.
- Spread a layer of whipped cream on top of the cheesecake.
- Layer the macerated strawberries over the whipped cream.
Notes
Use room temperature ingredients for best results. Bake in a water bath for a creamier texture. Avoid overmixing to prevent cracks. Cool gradually to prevent cracking.