Strawberry Shortcake Cheesecake
A delightful fusion of cheesecake and strawberry shortcake, featuring a creamy filling atop a buttery shortbread crust, finished with a vibrant strawberry topping.
Ingredients
Crust
- 1.5 cups crushed shortbread cookies
- 0.25 cups melted butter
Cheesecake Filling
- 16 oz softened cream cheese
- 0.5 cups sugar for sweetness
- 1 tsp vanilla extract
- 2 pieces eggs added one at a time
- 1 cups sour cream
- 0.25 cups heavy cream
Strawberry Topping
- 1.5 cups fresh strawberries, sliced for topping
- 2 tbsp sugar to draw out juices
- 1 tsp lemon juice
Instructions
Preparation of Crust
- Mix the crushed shortbread cookies and melted butter in a bowl until fully combined.
- Press the mixture firmly into the bottom of a springform pan to create a solid crust.
- Chill the crust in the refrigerator for about 30 minutes to help it set.
Cheesecake Filling
- In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually fold in the sour cream and heavy cream until the mixture is creamy and well-combined.
Bake
- Pour the cheesecake filling over the chilled crust in the springform pan.
- Preheat your oven to 325°F (160°C) and bake for 50-55 minutes.
- Once baked, allow it to cool at room temperature before refrigerating for at least 4 hours to set fully.
Strawberry Topping
- Combine the sliced strawberries with sugar and lemon juice in a bowl.
- Let the mixture sit for about 30 minutes to draw out the juices and create a syrupy glaze.
Serving
- Just before serving, top the cheesecake with the strawberry mixture.
Notes
Let the cream cheese sit out for 30 minutes before mixing for a richer flavor. Use fresh strawberries for the best flavor. Chilling time is crucial for the creamy texture, and consider using a water bath for even cooking.