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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

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  • Author: Lina
  • Total Time: 4 hours 15 minutes (including chilling)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with substitutions)

Description

Discover the perfect balance of creamy richness and fresh fruity sweetness with this easy Strawberry Shortcake Cheesecake recipe. Combining a smooth, tangy cheesecake filling with juicy strawberries and a buttery shortcake crust, this dessert is ideal for any occasion — from casual weeknights to elegant celebrations. Simple to prepare and visually stunning, it offers a nostalgic twist on two classic favorites in one luscious treat.

Ingredients

Scale

Cheesecake Base

  • 2 cups shortcake or biscuit crumbs (or gluten-free biscuits/almond flour for gluten-free option)
  • 1/2 cup melted butter

Cheesecake Filling

  • 24 oz (3 packages) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract

Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Crust: Crush the shortcake or biscuit crumbs and combine with melted butter until the mixture is evenly moistened. Press firmly into the base of a springform pan to form a sturdy crust.
  2. Make the Cheesecake Filling: Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined to form the cheesecake batter.
  3. Prepare the Strawberry Topping: Slice the fresh strawberries and toss them with sugar and lemon juice. Set aside to macerate and develop sweetness.
  4. Assemble and Bake: Pour half of the cheesecake batter over the crust. Evenly drizzle half of the macerated strawberries on top. Repeat with remaining batter and strawberries. Bake in a preheated oven at 325°F (163°C) until the edges are set but the center slightly jiggles, approximately 50-60 minutes.
  5. Chill and Serve: Allow the cheesecake to cool to room temperature. Refrigerate for at least 4 hours or overnight to let flavors meld and texture set. Slice and enjoy.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter without lumps.
  • Mix just until combined to avoid incorporating excess air which may cause cracks.
  • Bake the cheesecake in a water bath by wrapping the springform pan and placing it in a pan filled with hot water to prevent cracking and ensure even baking.
  • Fresh strawberries are recommended for best flavor and appearance.
  • Chill the cheesecake overnight for optimal texture and flavor development.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of recipe)
  • Calories: 380 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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