Here’s a rich, decadent recipe for Strawberry Shortcake Cheesecake—a perfect blend of creamy cheesecake, buttery shortcake, and sweet strawberries:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or shortcake cookies, crushed)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 2–3 tbsp granulated sugar
- Optional: whipped cream for serving
Instructions
- Preheat oven: 325°F (160°C).
- Prepare crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then let cool slightly.
- Make cheesecake:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla and sour cream until fully combined.
- Pour over the cooled crust.
- Bake cheesecake: 45–50 minutes, until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool 1 hour to prevent cracking.
- Refrigerate at least 4 hours or overnight.
- Prepare strawberries:
- Toss sliced strawberries with sugar and let sit 10–15 minutes to release juices.
- Assemble & serve:
- Spoon strawberries over chilled cheesecake.
- Add whipped cream if desired.
Tip: For extra “shortcake” flavor, you can crumble a few additional shortcake cookies or graham crackers on top before serving.
If you want, I can also give a no-bake version that’s creamy, quick, and perfect for summer—no oven required.
Do you want me to do that?
