Description
This luscious Strawberry Shortcake Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling topped with fresh, syrupy strawberries and fluffy whipped cream. Perfect for special occasions or a decadent dessert treat, this cheesecake balances rich flavors with refreshing fruity sweetness in every bite.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (optional)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan forming an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until golden and set. Remove from the oven and allow to cool while preparing the filling.
- Make 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. Add granulated sugar and vanilla extract, mixing until well combined.
- Add Eggs: Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl as needed to ensure even blending.
- Incorporate Creams: Mix in the sour cream and heavy cream until the batter is smooth and fully combined.
- Assemble and Bake: Pour the cheesecake filling into the prepared crust. Bake at 325°F (165°C) for 55-65 minutes, until the center is set but slightly jiggles when the pan is gently shaken.
- Cool in Oven: Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove cheesecake from oven, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight for firm texture.
- Prepare Strawberry Topping: Combine sliced strawberries with sugar and optional lemon juice in a medium bowl. Let sit 15-20 minutes until juices are released and syrupy. Refrigerate until ready to use.
- Whip Cream: Beat heavy cream with electric mixer on high until soft peaks form. Add powdered sugar and vanilla extract, beat until stiff peaks form.
- Assemble Dessert: Spread the chilled strawberry topping evenly on the cheesecake. Pipe or spread whipped cream on top for a decorative finish.
- Serve: Carefully remove the cheesecake from the springform pan, transfer to a serving platter, slice, and serve with extra strawberries and whipped cream if desired.
Notes
- Make sure cream cheese is softened to room temperature for smooth filling without lumps.
- Do not overbake cheesecake; slight jiggle in center is ideal before cooling.
- Cracking can be avoided by cooling cheesecake gradually in the oven before chilling.
- For best results, refrigerate cheesecake overnight to fully set.
- Optional lemon juice enhances strawberry flavor and brightness.
- Use fresh strawberries for the best topping texture and flavor.
