Creamy, smooth cheesecake with a buttery graham crust and a fresh, fruity topping.
This Strawberry Shortcake Cheesecake Slice combines the creamy richness of classic cheesecake with the fresh, fruity charm of strawberry shortcake. It's a perfect dessert for when you want something indulgent and refreshing.
Why you'll want it now, The fresh strawberries and whipped cream make every bite refreshing and indulgent.
Why this recipe works
The combination of creamy vanilla cheesecake and the fresh, juicy strawberries creates a delightful contrast in flavors and textures. The graham crust adds a buttery base, while the shortbread crumbs on top provide a nostalgic nod to classic strawberry shortcake.
Equipment
9-inch (23 cm) springform pan
mixing bowls
electric mixer
parchment paper
cooling rack
How to make it
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and blend well.
Add eggs one at a time, mixing on low speed just until blended. Stir in vanilla extract and sour cream.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Remove from the oven and cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Top the chilled cheesecake with whipped cream, sliced strawberries, strawberry sauce, and crushed shortbread cookies just before serving.
Enjoy every bite of this creamy, fruity, and indulgent cheesecake that captures the essence of strawberry shortcake.
How you'll know it's ready
The cheesecake is ready when the edges are set and the center still has a slight jiggle.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, lower the temperature by 25°F and start checking a few minutes early.
Frosting, filling & glaze notes
The whipped cream should hold stiff peaks and be thick enough to form a tall swirl on top of the cheesecake.
Troubleshooting
If the cheesecake cracks, ensure it cools slowly in the oven with the door ajar.
If the crust is too crumbly, ensure the butter is fully melted and mixed evenly with the crumbs.
If the whipped cream is too soft, continue whipping until stiff peaks form.
If strawberries are too watery, pat them dry before topping.
Storage
Store leftovers in the refrigerator for up to 3 days, covered.
Make ahead
The cheesecake can be made up to 2 days in advance and topped just before serving.
Variations
Use blueberries or raspberries instead of strawberries for a different berry twist.
Add a layer of lemon curd between the cheesecake and the topping for a citrusy note.
Make a chocolate version by adding 1/4 cup of cocoa powder to the cheesecake filling.
Frequently asked questions
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before using.
How do I prevent cheesecake from cracking?
Ensure all ingredients are at room temperature and avoid overmixing the batter.
Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
What if I don't have a springform pan?
You can use a regular 9-inch cake pan, but line it with parchment paper and leave extra overhang for easy removal.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
