Ingredients

2 cups shortcake cookie crumbs

1/3 cup granulated sugar (use less if less sweet desired)

1/2 cup unsalted butter (melted)

16 ounces cream cheese (softened)

3 eggs (room temperature)

1 cup sour cream (can substitute with Greek yogurt)

2 teaspoons vanilla extract (pure is best)

2 cups strawberries (sliced)

1/4 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch (can substitute with arrowroot)

1 cup heavy cream (cold)

2 tablespoons powdered sugar (optional)

Instructions

Step 1: Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan thoroughly.

Step 2: In a bowl, mix the shortcake cookie crumbs, 1/3 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.

Step 3: Beat the softened cream cheese and 1 cup granulated sugar in a large bowl until smooth and creamy.

Step 4: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Step 5: Stir in the sour cream and vanilla extract until fully blended, then pour the cheesecake mixture over the crust, spreading evenly.

Step 6: Bake for 50-60 minutes until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.

Step 7: While the cheesecake cools, prepare the strawberry topping by combining sliced strawberries, 1/4 cup sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened, about 5-7 minutes, then set aside to cool.

Step 8: Whip the cold heavy cream and powdered sugar until stiff peaks form.

Step 9: Spread the whipped cream over the cooled cheesecake, then spoon the strawberry compote on top.

Step 10: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight before serving to allow flavors to meld.

Tips & Variations

Substitute sour cream with Greek yogurt for a tangier flavor and added protein.

Use arrowroot instead of cornstarch for a gluten-free thickener in the strawberry topping.

For extra crunch, sprinkle chopped toasted almonds over the whipped cream before adding strawberries.

Make sure cream cheese and eggs are at room temperature for a smoother cheesecake texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, avoid freezing, but if needed, freeze uncovered for an hour to set the topping, then wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator before serving. Enjoy leftovers chilled or at room temperature.

FAQs

Can I use fresh or frozen strawberries for the topping?

Fresh strawberries are best for a vibrant flavor and texture, but frozen strawberries can be used if thawed and drained well before cooking. The cooking process will soften them either way.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, bake the cheesecake gently at a low temperature and allow it to cool slowly in the oven with the door slightly open. Also, avoid overmixing the batter to reduce excess air incorporation.