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Delicious strawberry shortcake cheesecake topped with fresh strawberries
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Strawberry Shortcake Cheesecake

A delightful fusion of creamy cheesecake, fresh strawberries, and buttery shortcake, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, cheesecake, Dessert Recipe, Fresh Strawberries, Strawberry Shortcake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Flaky and crunchy, providing the perfect base.
  • 1/4 cup unsalted butter, melted Adds richness and binds the crust together.

For the cheesecake filling

  • 24 oz cream cheese, softened The creamy core that makes your cheesecake dreamy.
  • 1 cup granulated sugar Balances the tartness and sweetens the batter perfectly.
  • 1 cup sour cream Contributes to its luscious texture and tangy flavor.
  • 1 teaspoon vanilla extract Enhances the dessert with a warm, comforting note.
  • 3 large eggs Brings richness and helps set the cheesecake.
  • 1/2 cup diced strawberries Bursts of juicy flavor throughout the cheesecake.

For the strawberry topping

  • 2 cups fresh strawberries, sliced For a beautiful, fresh topping.
  • 1/4 cup granulated sugar Further sweetness for the strawberry topping.
  • 1 tablespoon cornstarch Thickens the strawberry sauce.
  • 1/4 cup water Helps dissolve and cook the strawberries into a sweet topping.

For decoration

  • Whipped cream whipped cream for decoration Delicate and airy, perfect atop the cheesecake.
  • Fresh strawberries fresh strawberries for decoration Enhances the visual appeal and flavor just before serving.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a bowl, combine graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let the crust cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Stir in granulated sugar until fully incorporated. Add sour cream and vanilla extract, blending smoothly. Add eggs one at a time, beating well after each. Gently fold in the diced strawberries.
  • Pour the batter into the cooled crust, spreading it out evenly with a spatula.

Baking

  • Place the pan in the oven and bake for about 60-70 minutes until the center is set and the edges appear lightly browned.
  • Turn off the oven and leave the cheesecake inside for an hour with the door slightly ajar to cool gradually.

Cooling

  • Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Topping

  • In a saucepan, combine sliced strawberries, granulated sugar, cornstarch, and water. Cook over medium heat while stirring until thickened. Allow to cool completely before spreading over the chilled cheesecake.

Serving

  • Decorate the cheesecake with a dollop of whipped cream and additional fresh strawberries before serving.

Notes

Make sure your cream cheese is at room temperature to prevent lumps. Consider adding a splash more vanilla extract or a hint of lemon juice for added flavor. For healthier variations, substitute half of the cream cheese with Greek yogurt.