Indulge in the perfect fusion of two beloved desserts with this incredible Strawberry Shortcake Cheesecake. This recipe offers a delightful way to enjoy the classic combination of sweet strawberries, fluffy shortcake, and creamy cheesecake, making it an ideal treat for any occasion.
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Key Ingredients for Strawberry Shortcake Cheesecake
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, at room temperature
- ¼ cup all-purpose flour
For the Strawberry Topping:
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar (adjust to your sweetness preference)
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch (optional, for a thicker sauce)
- 2 tablespoons water (if using cornstarch)
For the Whipped Cream (Optional Garnish):
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Shortcake Crumble (Optional Topping):
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 4 tablespoons cold unsalted butter, cut into small pieces
How to Make Strawberry Shortcake Cheesecake
This Strawberry Shortcake Cheesecake is surprisingly simple to prepare, delivering an incredibly rich and satisfying dessert. The creamy cheesecake filling, nestled on a buttery graham cracker crust and crowned with a vibrant strawberry topping, is a true showstopper. Expect to spend about 30 minutes preparing the components, with a bake time of approximately 60-70 minutes, followed by chilling time.
Step-by-Step Instructions
Prepare the Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
- Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or measuring cup to create an even layer.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the 1 cup granulated sugar and continue beating until well combined and no lumps remain.
- Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix, as this can lead to cracks.
- Stir in the vanilla extract and sour cream until just combined.
- Add the ¼ cup all-purpose flour and mix on low speed until just incorporated. Scrape down the sides and bottom of the bowl as needed.
- Pour the cheesecake batter over the cooled graham cracker crust.
- To prevent cracking, prepare a water bath for your cheesecake. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil (multiple layers are recommended). Place the foil-wrapped pan into a larger baking pan (like a roasting pan). Carefully pour hot water into the larger pan, ensuring it comes about halfway up the sides of the springform pan.
- Carefully transfer the water bath with the cheesecake to the preheated oven.
- Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling also helps prevent cracks.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
Prepare the Strawberry Topping:
- In a medium bowl, combine the sliced strawberries and ½ cup granulated sugar. Gently stir to coat the strawberries. Let them sit for at least 30 minutes to macerate and release their juices.
- If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth.
- Drain off any excess juice from the strawberries into a small saucepan. Add the lemon juice.
- If using the cornstarch slurry, add it to the saucepan with the strawberry juice. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens into a sauce. Cook for about 1 minute.
- Remove from heat and let the sauce cool completely.
- Gently fold the cooled sauce back into the macerated strawberries.
Prepare the Whipped Cream (Optional):
- In a chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Prepare the Shortcake Crumble (Optional):
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let cool.
Assemble and Serve:
- Once the cheesecake is fully chilled and set, carefully release the sides of the springform pan.
- Spoon the strawberry topping generously over the cheesecake.
- Garnish with dollops of whipped cream and a sprinkle of shortcake crumble, if desired.
- Slice and serve immediately.
Why You’ll Love This Strawberry Shortcake Cheesecake
This Strawberry Shortcake Cheesecake is a dessert lover’s dream, combining the decadent creaminess of cheesecake with the bright, fruity essence of classic strawberry shortcake. The luscious strawberry topping, bursting with fresh berry flavor, truly elevates this dessert, making it a standout compared to your average cheesecake. Plus, making this impressive treat at home is surprisingly budget-friendly, allowing you to create a gourmet experience without the restaurant price tag.
Forget spending a fortune on store-bought desserts; this homemade Strawberry Shortcake Cheesecake offers incredible value with its rich, homemade taste and satisfying quality. The vibrant mix of sweet strawberries, tangy lemon, and the smooth, velvety cheesecake is an unforgettable flavor combination. You’ll be hooked from the very first bite! So, gather your ingredients and get ready to impress yourself and your loved ones by making this delightful dessert today!
Storing and Reheating Tips
Properly storing your Strawberry Shortcake Cheesecake is key to enjoying its deliciousness for days to come.
Refrigeration:
- Once baked and cooled, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate for up to 4-5 days.
- If you have already added the strawberry topping, it’s best to store the topping separately in an airtight container in the refrigerator and add it just before serving to prevent the cheesecake base from becoming soggy.
Freezing:
- For longer storage, cheesecake freezes beautifully.
- Ensure the cheesecake is completely cooled and well-chilled before freezing.
- Wrap the entire cheesecake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe airtight container.
- Unfrosted cheesecake freezes best. If you want to freeze with topping, freeze the cheesecake plain, then add thawed topping after reheating.
- Frozen cheesecake can be stored for up to 2-3 months.
- To Thaw: Transfer the frozen cheesecake from the freezer to the refrigerator and let it thaw overnight. For individual slices, thaw them at room temperature for 1-2 hours or in the refrigerator until softened.
Reheating:
- Cheesecake is best served chilled, so reheating is generally not recommended unless you are liquefying a sauce component. If your strawberry topping has thickened too much, you can gently warm a portion of it on the stovetop over low heat until it reaches your desired consistency.
Final Thoughts
This Strawberry Shortcake Cheesecake is a truly divine dessert that perfectly captures the essence of two beloved classics. We encourage you to try this recipe at home; the joy of creating and sharing such a delicious treat is incredibly rewarding.
Strawberry Shortcake Cheesecake
Indulge in the perfect fusion of two beloved desserts with this incredible Strawberry Shortcake Cheesecake. This recipe offers a delightful way to enjoy the classic combination of sweet strawberries, fluffy shortcake, and creamy cheesecake, making it an ideal treat for any occasion.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar
- Pour in the melted butter and stir until the crumbs are evenly moistened.6 tablespoons unsalted butter
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or measuring cup to create an even layer.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.3 (8-ounce) packages cream cheese
- Gradually add the 1 cup granulated sugar and continue beating until well combined and no lumps remain.1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix, as this can lead to cracks.3 large eggs
- Stir in the vanilla extract and sour cream until just combined.1 teaspoon vanilla extract, ½ cup sour cream
- Add the ¼ cup all-purpose flour and mix on low speed until just incorporated. Scrape down the sides and bottom of the bowl as needed.¼ cup all-purpose flour
- Pour the cheesecake batter over the cooled graham cracker crust.
- To prevent cracking, prepare a water bath for your cheesecake. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil (multiple layers are recommended). Place the foil-wrapped pan into a larger baking pan (like a roasting pan). Carefully pour hot water into the larger pan, ensuring it comes about halfway up the sides of the springform pan.
- Carefully transfer the water bath with the cheesecake to the preheated oven.
- Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling also helps prevent cracks.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- In a medium bowl, combine the sliced strawberries and ½ cup granulated sugar. Gently stir to coat the strawberries. Let them sit for at least 30 minutes to macerate and release their juices.2 pounds fresh strawberries, ½ cup granulated sugar
- If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth.1 teaspoon cornstarch, 2 tablespoons water
- Drain off any excess juice from the strawberries into a small saucepan. Add the lemon juice.1 tablespoon fresh lemon juice
- If using the cornstarch slurry, add it to the saucepan with the strawberry juice. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens into a sauce. Cook for about 1 minute.
- Remove from heat and let the sauce cool completely.
- Gently fold the cooled sauce back into the macerated strawberries.
- In a chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.1 cup heavy whipping cream
- Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.2 tablespoons powdered sugar, ½ teaspoon vanilla extract
- In a bowl, whisk together flour, sugar, baking powder, and salt.½ cup all-purpose flour, ¼ cup granulated sugar, ¼ teaspoon baking powder, Pinch salt
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.4 tablespoons cold unsalted butter
- Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let cool.
- Once the cheesecake is fully chilled and set, carefully release the sides of the springform pan.
- Spoon the strawberry topping generously over the cheesecake.
- Garnish with dollops of whipped cream and a sprinkle of shortcake crumble, if desired.
- Slice and serve immediately.
Notes
Properly storing your Strawberry Shortcake Cheesecake is key to enjoying its deliciousness for days to come. Refrigerate for up to 4-5 days. For longer storage, freeze for up to 2-3 months.