Description
Strawberry Shortcake Cheesecake combines two classic desserts—strawberry shortcake and cheesecake—into one irresistible treat. Featuring layers of creamy cheesecake, fresh strawberries, and a buttery shortcake crumble, this dessert is as stunning as it is delicious. Perfect for special occasions or a summer indulgence, this cheesecake is sure to impress with its vibrant flavors and striking presentation. If you’re a fan of strawberries, cheesecake, or both, this dessert is a must-try!
Ingredients
Scale
Crust:
- 2 cups crushed graham crackers (or vanilla wafers)
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Strawberry Layer:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
Shortcake Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Topping (Optional):
- Whipped cream
- Fresh strawberries
Ingredient Highlights
- Fresh Strawberries: Fresh strawberries provide a natural, juicy flavor that’s essential for this dessert. They’re used both in the filling and as a garnish.
- Graham Cracker Crust: A classic crust base that adds a buttery, slightly crunchy texture to balance the creamy cheesecake.
- Shortcake Crumble: The crumble is made with crushed freeze-dried strawberries, which give it a concentrated strawberry flavor and beautiful pink color.
- Cream Cheese and Sour Cream: These create a rich, smooth cheesecake filling with just the right amount of tang.
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared pan to form an even layer.
- Bake the Crust: Bake the crust for 8-10 minutes, then set aside to cool while preparing the filling.
Make the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition.
- Incorporate the Vanilla, Sour Cream, and Heavy Cream: Mix in the vanilla extract, sour cream, and heavy cream until fully combined and smooth. Be careful not to overmix.
Assemble and Bake:
- Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake: Place the springform pan in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Layer:
- Cook the Strawberries: In a small saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and becomes glossy, about 5-7 minutes. Allow to cool completely.
Make the Shortcake Crumble:
- Combine Ingredients: In a bowl, mix the flour, crushed freeze-dried strawberries, sugar, and melted butter until the mixture resembles coarse crumbs.
- Bake the Crumble: Spread the crumble on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden. Let it cool completely.
Assemble the Cheesecake:
- Add the Strawberry Layer: Spread the cooled strawberry mixture evenly over the top of the chilled cheesecake.
- Top with Crumble: Sprinkle the shortcake crumble generously over the strawberry layer.
- Decorate (Optional): Add dollops of whipped cream and fresh strawberries for an elegant finish.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 24g
- Carbohydrates: 30g
- Protein: 6g