Strawberry Shortcake Cheesecake
A deliciously unique dessert blending creamy cheesecake with the delightful flavors of strawberry shortcake, perfect for any occasion.
Ingredients
For the Strawberries
- 1 pound strawberries, sliced
- 1/4 cup sugar to sweeten the strawberries
For the Cheesecake Filling
- 8 oz cream cheese, softened should be at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped until soft peaks form
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
Instructions
Preparation
- In a mixing bowl, combine the sliced strawberries with sugar. Let this sit for about 15 minutes to draw out the natural juices.
- In another bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until it forms soft peaks, then gently fold the whipped cream into the cream cheese mixture.
Assembly
- Pour half of the cheesecake filling over the graham cracker crust and smooth it out with a spatula.
- Spoon half of the prepared strawberries (and their juices) on top, followed by the remaining cheesecake filling and the rest of the strawberries.
Chilling
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
Serving
- Once set, carefully remove the cheesecake from the springform pan, slice into wedges, and serve chilled.
Notes
For best results, use room temperature ingredients and avoid overmixing whipped cream. You can experiment with flavors by adding lemon juice or zest.