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.
