Strawberry Shortcake Cheesecake
A delightful fusion of creamy cheesecake and fresh strawberry shortcake flavors, perfect for special occasions or as a treat.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs A sweet, crunchy base that provides texture.
- 1/4 cup unsalted butter, melted Enhances the crust’s richness and helps bind the crumbs.
For the cheesecake filling
- 24 oz cream cheese, softened The star ingredient that adds creaminess.
- 1 cup granulated sugar Sweetens the cheesecake to perfection.
- 1 cup sour cream Adds a tangy flavor and creamy texture.
- 1 teaspoon vanilla extract Infuses a warm, sweet scent into the cheesecake.
- 3 large eggs Provides structure and a smooth consistency to the cheesecake.
- 1/2 cup diced strawberries Offers bursts of fruity flavor throughout the cheesecake.
For the strawberry topping
- 2 cups fresh strawberries, sliced For a beautiful topping that showcases freshness.
- 1/4 cup granulated sugar Helps sweeten the strawberry topping.
- 1 tablespoon cornstarch Thickens the strawberry topping.
- 1/4 cup water Combines with the cornstarch for the topping.
For serving
- to taste whipped cream For a light, fluffy finish.
- to taste fresh strawberries For garnish and added flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking.
- For the crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of your prepared pan, ensuring it’s evenly distributed. Bake for 10 minutes, then let it cool completely.
Making the cheesecake
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue mixing until well combined.
- Fold in the sour cream and vanilla extract. Add the eggs, one at a time, mixing well after each addition. Finally, gently fold in the diced strawberries for bursts of flavor.
- Pour the cheesecake batter into the cooled crust, spreading it evenly with a spatula.
Baking and chilling
- Bake for 60-70 minutes, or until the center is set, and the edges appear lightly browned. Turn off the oven, leaving the cheesecake inside with the door slightly ajar for 1 hour to help it cool slowly.
- Move the cheesecake to the fridge and allow it to chill for at least 4 hours, or ideally overnight, before carefully removing it from the pan.
Preparing the strawberry topping
- In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, constantly stirring until the mixture thickens. Allow this to cool before spreading it over the chilled cheesecake.
Serving
- Before serving, decorate the cheesecake with a fluffy layer of whipped cream and arrange fresh strawberries around or on top of the cheesecake.
Notes
Ensure room temperature ingredients for a smooth batter. Use a water bath method for creaminess and to prevent cracks. Consider adding different fruit toppings or flavors for variations.