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Ultimate Strawberry Shortcake Cheesecake: A Showstopper Hybrid

Close-up of a delicious slice of strawberry shortcake cheesecake showing layers of crust, filling, cream, and strawberry topping.
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This recipe combines the creamy texture of classic cheesecake with the fresh, buttery flavors of strawberry shortcake, resulting in a stunning dessert perfect for any gathering.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 cup sour cream
  • 1 pound fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/2 cup shortcake crumble topping (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup sugar and lemon juice. Set aside to macerate while you make the cheesecake filling.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and 1 teaspoon vanilla extract until combined. Mix in the flour.
  5. Add the eggs one at a time, beating just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  6. Pour half of the cheesecake batter over the cooled crust. Spoon half of the macerated strawberries over the batter. Pour the remaining batter over the strawberries. Top with the remaining strawberries.
  7. Bake the cheesecake in a water bath for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and cool completely on a wire rack. Then, chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the topping: Beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  11. Before serving, carefully remove the cheesecake from the springform pan. Spread the whipped cream over the top. Sprinkle the shortcake crumble topping evenly over the whipped cream layer.
  12. Slice and serve this showstopper strawberry dessert.

Notes

  • For a richer shortcake flavor in the crust, substitute vanilla wafer crumbs for half of the graham cracker crumbs.
  • If you want a layered look, reserve half the strawberries and whipped cream to layer between the cheesecake and the topping after chilling.
  • To make a quick shortcake crumble, pulse vanilla wafers or shortbread cookies in a food processor until coarse crumbs form.

Nutrition

Find it online: https://kingscook.com/strawberry-shortcake-cheesecake-recipe/