Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake is a delightful dessert that combines two beloved treats into one scrumptious creation. With its creamy cheesecake base, a buttery graham cracker crust, and fresh strawberries on top, this dessert is perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply satisfying a sweet tooth, this cheesecake will impress your friends and family!
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it brings the classic flavors of strawberry shortcake and cheesecake together in a way that feels fresh and exciting. Second, it allows you to showcase seasonal strawberries, making it a great dessert for summer gatherings. Lastly, it’s relatively easy to prepare, and the result is both beautiful and delicious!
How to Make Strawberry Shortcake Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup strawberry jam or fresh strawberries, sliced
- 1/2 cup shortcake crumble (store-bought or homemade)
Directions:
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Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes and let it cool.
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Make the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Pour this filling over the cooled crust.
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Bake the Cheesecake: Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides (this is known as the water bath method). Bake for 50-60 minutes or until the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour before chilling in the fridge for at least 4 hours (overnight is best).
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Decorate and Serve: Whip the heavy cream with powdered sugar until stiff peaks form. Spread the strawberry jam or fresh sliced strawberries on top of the cheesecake. Sprinkle the shortcake crumble over it and add a garnish of whipped cream. Pro Tip: Serve with extra strawberry topping for that extra touch of decadence!
How to Serve Strawberry Shortcake Cheesecake
Serve it chilled for the best flavor. Slice the cheesecake into wedges and plate it with extra strawberry topping on the side. It’s great for parties, picnics, or any gathering where you want to impress your guests. A dollop of whipped cream on each slice adds an additional touch of elegance!
How to Store Strawberry Shortcake Cheesecake
Store any leftovers in an airtight container in the fridge. It will keep well for about 3-4 days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap and then place in a freezer bag. They can be frozen for up to 2 months.
Tips to Make Strawberry Shortcake Cheesecake
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Keep an eye on the cheesecake while baking; avoid overcooking to prevent cracks on the surface.
- For a fruitier flavor, try mixing other berries like blueberries or raspberries with the strawberries.
Variation
You can easily customize this cheesecake! Instead of strawberry jam, use blueberry or raspberry jam. You can also add a layer of fresh fruit on the top, or even mix in some lemon zest while making the filling for a refreshing twist.
FAQs
1. Can I use a different type of crust?
Yes! You can use an Oreo crust or any other cookie crust instead of graham cracker crumbs if you prefer a different flavor.
2. Is it necessary to use a water bath?
While the water bath helps prevent cracks, you can bake without it. Just be sure to monitor the cheesecake carefully.
3. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Strawberry Shortcake Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup strawberry jam or fresh strawberries, sliced
- 1/2 cup shortcake crumble (store-bought or homemade)
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan.
- Bake for 8-10 minutes and let it cool.
Making the Cheesecake Filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully combined.
- Pour the filling over the cooled crust.
Baking
- Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides (this is known as the water bath method).
- Bake for 50-60 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour before chilling in the fridge for at least 4 hours (overnight is best).
Decorating and Serving
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the strawberry jam or fresh sliced strawberries on top of the cheesecake.
- Sprinkle the shortcake crumble over it and add a garnish of whipped cream.
- Serve with extra strawberry topping for that extra touch of decadence!
