Strawberry Shortcake Cheesecake
A dreamy fusion of two classic desserts, this Strawberry Shortcake Cheesecake combines a buttery shortbread crust, creamy cheesecake filling, and a fresh strawberry topping. Perfect for summer gatherings or any occasion that calls for a showstopping treat, this dessert is as beautiful as it is delicious.
Ingredients
For the Shortbread Crust:
2 cups (200g) shortbread cookie crumbs (or graham cracker crumbs)
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120g) sour cream
For the Strawberry Topping:
2 cups (300g) fresh strawberries, hulled and sliced
¼ cup (50g) granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tbsp water
For Garnish (optional):
Whipped cream
Fresh strawberries
Mint leaves
Instructions
- Make the Shortbread Crust:
Mix crumbs and butter: Combine cookie crumbs and melted butter until evenly moistened.
Press into pan: Firmly press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Prepare the Cheesecake Filling:
Preheat oven: 325°F (160°C).
Beat cream cheese: In a large bowl, beat softened cream cheese until smooth.
Add sugar and eggs: Gradually add sugar, then beat in eggs one at a time. Mix in vanilla and sour cream.
Pour into crust: Spread the filling evenly over the chilled crust.
- Bake the Cheesecake:
Bake: Place the springform pan on a baking sheet (to catch any drips) and bake for 50–60 minutes, until the edges are set but the center is slightly jiggly.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool completely at room temperature.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Make the Strawberry Topping:
Cook strawberries: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices (about 5 minutes).
Thicken the sauce: Stir in the cornstarch mixture and cook for another 2–3 minutes, until the sauce thickens. Remove from heat and let it cool completely.
- Assemble and Serve:
Add topping: Spread the cooled strawberry topping evenly over the chilled cheesecake.
Garnish: Decorate with fresh strawberries, whipped cream, or mint leaves if desired.
Slice and enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve!
Tips for Success
Use room-temperature ingredients for a smoother filling.
Chill the cheesecake thoroughly before adding the topping.
Store leftovers covered in the fridge for up to 5 days.
Let slices sit at room temperature for 10 minutes before serving for optimal creaminess.
