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Strawberry Shortcake Cheesecake Recipe

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★★★★★

4.9 from 103 reviews

Indulge in this luscious Strawberry Shortcake Cheesecake, combining a buttery shortcake crumb crust with a creamy, smooth cheesecake filling topped with a homemade strawberry compote and fluffy whipped cream. Perfect for any occasion, this dessert promises a delightful balance of sweetness, tanginess, and texture.

Ingredients

Scale

Crust

  • 2 cups shortcake cookie crumbs
  • 1/3 cup granulated sugar (use less if less sweet desired)
  • 1/2 cup unsalted butter (melted)

Cheesecake Filling

  • 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)
  • 1 cup granulated sugar (divided: 1/3 cup for crust, 1 cup for filling, and 1/4 cup for topping)

Strawberry Topping

  • 2 cups strawberries (sliced)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (can substitute with arrowroot)

Whipped Cream

  • 1 cup heavy cream (cold)
  • 2 tablespoons powdered sugar (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly to prevent the cheesecake from sticking.
  2. Make the Crust: In a bowl, mix 2 cups of shortcake cookie crumbs, 1/3 cup granulated sugar, and 1/2 cup melted unsalted butter until combined. Press this mixture firmly and evenly into the bottom of the springform pan to form a solid crust.
  3. Prepare Cheesecake Filling: In a large bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until the mixture is smooth and creamy. Add 3 eggs one at a time, mixing well after each addition. Stir in 1 cup sour cream and 2 teaspoons of vanilla extract until just combined.
  4. Assemble and Bake: Pour the cheesecake mixture over the prepared crust, spreading it evenly. Bake for 50-60 minutes until the edges are set and the center jiggles slightly when gently shaken.
  5. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks.
  6. Make Strawberry Topping: While the cheesecake cools, combine 2 cups sliced strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally until the mixture thickens and becomes syrupy. Remove from heat and cool.
  7. Whip Cream: In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
  8. Assemble Cheesecake: Once the cheesecake is fully cooled, spread the whipped cream evenly over the top. Spoon the strawberry compote over the whipped cream layer.
  9. Chill: Refrigerate the cheesecake for at least 4 hours, but preferably overnight, to allow flavors to meld and the texture to set properly before serving.

Notes

  • Using room temperature eggs ensures a smoother batter and prevents curdling.
  • For a tangier touch, substitute sour cream with Greek yogurt in the filling.
  • Ensure the heavy cream is well chilled before whipping to achieve stiff peaks.
  • Gradual cooling in the oven minimizes the risk of cracks forming on the cheesecake surface.
  • Use pure vanilla extract for the best flavor impact.
  • If arrowroot is used instead of cornstarch, the thickening potency is similar; ensure to mix it well before adding to the fruit mixture.

Keywords: Strawberry Shortcake Cheesecake, strawberry cheesecake, easy cheesecake recipe, dessert recipe, homemade cheesecake, strawberry dessert

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