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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake
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Strawberry Shortcake Cheesecake is a delightful fusion dessert blending the creamy richness of classic cheesecake with the fresh, fruity sweetness of strawberry shortcake. Perfect for summer gatherings or special occasions, this cheesecake features a buttery graham cracker crust, a smooth cream cheese filling with a hint of lemon, and a vibrant strawberry topping that brings a refreshing burst of flavor and a beautiful presentation.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Topping

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • Optional: vanilla shortcake biscuits, chopped

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand. Press evenly into the bottom of a springform pan to form the crust. Bake for 8-10 minutes to set and enhance flavor, then remove and let cool.
  2. Mix the Cream Cheese Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1 cup sugar, eggs, sour cream, vanilla extract, lemon juice, and lemon zest. Mix gently just until combined, avoiding overmixing to keep the texture light and prevent cracking.
  3. Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the pan in a water bath to ensure even baking and prevent cracks. Bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool and Chill: Remove the cheesecake from the oven and allow it to cool on a wire rack to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to let it firm up and develop flavors.
  5. Add the Strawberry Shortcake Topping: In a bowl, toss sliced fresh strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Let them macerate for 10-15 minutes until juicy. Spread the strawberries evenly over the chilled cheesecake. For an authentic shortcake feel, optionally layer pieces of chopped vanilla shortcake biscuits with the strawberries on top.

Notes

  • Use room temperature cream cheese and eggs for smooth blending without lumps.
  • Mix filling ingredients just until combined to avoid cracks in cheesecake.
  • Bake cheesecake in a water bath to maintain moisture and prevent cracking.
  • Chill the cheesecake thoroughly before adding strawberries to ensure proper setting.
  • Choose fresh, ripe strawberries for best flavor and appearance.
  • For gluten-free option, substitute graham crackers with gluten-free cookies in the crust.
  • Vegan versions can be made using dairy-free cream cheese and egg substitutes.

Nutrition

Keywords: Strawberry Shortcake Cheesecake, Cheesecake, Strawberry Dessert, Summer Dessert, Gluten-Free Cheesecake, Fruit Topped Cheesecake

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