Strawberry Shortcake Cheesecake
A decadent dessert that combines the classic flavors of strawberry shortcake with creamy cheesecake, featuring a buttery crust and a delightful strawberry topping.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs These will form a delectable, crunchy base.
- 1/4 cup unsalted butter, melted Adds richness and helps bind the crumbs together.
For the cheesecake filling
- 24 oz cream cheese, softened This creates the creamy cheesecake filling.
- 1 cup granulated sugar Balances the richness of the cheesecake.
- 1 cup sour cream Adds moisture and a slight tang.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 3 large eggs Helps set the cheesecake perfectly.
- 1/2 cup diced strawberries Tiny bits of fresh strawberries suspended throughout the cheesecake.
For the strawberry topping
- 2 cups fresh strawberries, sliced For the beautiful topping.
- 1/4 cup granulated sugar (for topping) Sweetens and enhances the flavor of the strawberries.
- 1 tablespoon cornstarch Thickens the strawberry mixture.
- 1/4 cup water Helps in forming the strawberry topping.
- Whipped cream (for decoration) Light and airy topping for a delightful finish.
- Fresh strawberries (for decoration) Additional color and flavor on top.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool.
Making the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add in the sugar, mixing until well blended.
- Incorporate the sour cream and vanilla extract, followed by the eggs, one at a time. Mix well after each addition.
- Gently fold in the diced strawberries.
Assembling and Baking
- Pour the cheesecake batter into the cooled crust and spread it evenly.
- Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the sides are lightly browned and the center is set.
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for about an hour.
Chilling and Topping
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
- In a saucepan over medium heat, combine the sliced strawberries, sugar, cornstarch, and water. Stir continuously until thickened, then remove from heat and let cool.
- Once the cheesecake is fully chilled, spread the strawberry mixture over the top. Finish with whipped cream and fresh strawberry slices.
Notes
Use room temperature cream cheese for smoother filling. Avoid overbeating the eggs to prevent cracks. You can substitute graham cracker crumbs with digestive biscuits or crushed Oreos for different flavors.