Description
This Strawberry Shortcake Cheesecake combines the creamy richness of classic cheesecake with the delightful texture of shortcake dough and fresh strawberry topping. Baked to perfection with a buttery graham cracker crust, it is a stunning dessert ideal for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 large eggs
Shortcake Dough
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Strawberry Topping
- 3 cups sliced fresh strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons water
Garnish (optional)
- Whipped cream
- Fresh mint leaves
- Extra sliced strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the cheesecake.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until evenly combined.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake Crust: Bake the crust for 8-10 minutes until lightly golden brown. Remove from the oven and allow it to cool completely.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, beating until fully incorporated and the mixture is light and fluffy.
- Add Flavorings: Stir in the sour cream, vanilla extract, and almond extract (if using), mixing until just combined.
- Add Eggs: Add the eggs one at a time, beating gently after each addition to avoid overmixing and retain a smooth texture.
- Prepare Shortcake Dough Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.
- Cut in Butter: Using a pastry blender or fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Mix Cream Mixture: In a separate small bowl, combine the heavy cream and vanilla extract.
- Combine Dough: Pour the cream mixture into the flour mixture and stir until just combined. The dough should be slightly shaggy; avoid overmixing to keep it tender.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly to cover the crust.
- Add Shortcake Dough: Drop spoonfuls of the shortcake dough evenly over the cheesecake filling for a layered effect.
- Bake Cheesecake: Bake in the preheated oven for 55-70 minutes, until the edges are set but the center has a slight jiggle when moved gently.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and avoid cracking.
- Cool Completely: Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
- Prepare Strawberry Topping: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture simmers.
- Thicken Topping: In a small bowl, whisk together cornstarch and water until smooth. Pour this slurry into the strawberry mixture and stir constantly until thickened.
- Cool Topping: Remove the saucepan from heat and let the strawberry topping cool completely before using.
- Unmold Cheesecake: Once fully chilled, remove the cheesecake from the springform pan carefully.
- Add Topping and Garnish: Spoon the cooled strawberry topping over the cheesecake evenly. Garnish with whipped cream, fresh mint leaves, and additional sliced strawberries if desired.
- Serve: Slice the strawberry shortcake cheesecake and serve chilled for a delicious dessert.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Ensure eggs are at room temperature before adding to prevent curdling.
- Do not overmix the batter to avoid a dense cheesecake.
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- The strawberry topping can be made a day ahead and stored in the refrigerator.
- If you don’t have almond extract, it can be omitted without affecting the flavor too much.
