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Strawberry Shortcake Cheesecake: A Showstopper Dessert

Close-up of a layered slice of strawberry shortcake cheesecake with whipped cream and crumble topping.
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Combine the creamy texture of cheesecake with the fresh flavors of strawberry shortcake. This recipe features a buttery crust, a rich filling, fresh strawberries, and a crunchy shortcake topping for a memorable dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers for a shortcake crunch)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 cup fresh strawberries, sliced and macerated (tossed with 2 tablespoons sugar)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup shortcake crumble topping (or crushed cookies mixed with 1 tablespoon melted butter)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, and flour until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Pour the filling over the cooled crust.
  5. Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking. Remove from the oven and cool completely on a wire rack.
  7. Once cool, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
  8. Prepare the topping: Drain any excess liquid from the macerated strawberries. Whip the heavy cream with the powdered sugar until stiff peaks form.
  9. To assemble, spread the drained macerated strawberries evenly over the chilled cheesecake. Top with the homemade whipped cream. Sprinkle the shortcake crumble topping over the whipped cream layer just before serving.

Notes

  • For a no-bake version, skip the oven steps and chill the filling for 6 hours before topping.
  • If you want a stronger shortcake flavor in the crust, substitute 1/2 cup of the graham crackers with crushed shortbread cookies.
  • Macerating the strawberries draws out their juices, intensifying their flavor for the filling layer.

Nutrition

Find it online: https://tastethisplate.com/strawberry-shortcake-cheesecake-recipe/