Strawberry Shortcake Cheesecake
A delightful dessert combining creamy cheesecake and fresh strawberries, perfect for any occasion.
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!
Notes
Store any leftovers in an airtight container in the fridge for about 3-4 days. Wrap individual slices tightly in plastic wrap to freeze for up to 2 months.