Description
This Strawberry Shortcake Cheesecake is a delightful fusion of classic strawberry shortcake flavors and creamy cheesecake richness. Featuring a buttery graham cracker crust, a smooth and luscious cream cheese filling, a fresh strawberry topping, and fluffy whipped cream, this dessert is perfect for celebrations or any special occasion. With balanced sweetness and vibrant fruitiness, it’s sure to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (optional)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed and crumbs are evenly coated.
- Form the Crust: Press this crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 8-10 minutes until golden and set, then remove and allow it to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add 1 cup sugar and 1 teaspoon vanilla extract, beating until incorporated.
- Add Eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed for even mixing.
- Incorporate Creams: Mix in the sour cream and 1/4 cup heavy cream until the batter is smooth and combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake at 325°F (165°C) for 55-65 minutes until the center is mostly set but gently jiggles when the pan is shaken.
- Cool Gradually: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to minimize cracking. Then remove and cool completely on a wire rack.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to firm up fully.
- Prepare Strawberry Topping: Combine sliced strawberries with 1/4 cup sugar and optional lemon juice in a bowl. Let sit for 15-20 minutes to release juices and become syrupy. Refrigerate if desired until serving.
- Make Whipped Cream: In a chilled bowl, beat 1 cup heavy cream on high speed until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form.
- Assemble the Cake: Spread the strawberry topping evenly over the chilled cheesecake. Pipe or spread the whipped cream over the strawberries for a beautiful finish.
- Serve: Remove the sides of the springform pan carefully and transfer the cheesecake to a serving platter. Slice and serve with extra strawberries and whipped cream if desired.
Notes
- To prevent cracks in the cheesecake, gradual cooling in the oven is key after baking.
- Use room temperature cream cheese for smoother batter and better texture.
- Make sure eggs are fresh and added one at a time to avoid overmixing and incorporating excess air.
- Chilling the cheesecake overnight enhances flavor and makes slicing easier.
- For an extra touch, garnish with fresh mint leaves or a dusting of powdered sugar before serving.
