Strawberry Shortcake Cheesecake
A delightful fusion of creamy cheesecake, crunchy shortbread, and fresh strawberries, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups crushed shortbread cookies Provides a buttery crunch.
- 0.25 cups melted butter Binds the cookie crumbs together.
For the cheesecake filling
- 16 oz cream cheese, softened Main ingredient for creaminess.
- 0.5 cups sugar Balances the tanginess.
- 1 tsp vanilla extract Enhances the flavor.
- 2 large eggs Adds structure.
- 1 cup sour cream Adds tangy flavor.
- 0.25 cups heavy cream Contributes velvety texture.
For the strawberry topping
- 1.5 cups fresh strawberries, sliced Adds freshness.
- 2 tbsp sugar Enhances strawberry flavor.
- 1 tsp lemon juice Balances sweetness.
Instructions
Make the Crust
- Mix crushed shortbread cookies with melted butter in a bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Chill the crust in the refrigerator for about 30 minutes.
Prepare the Filling
- Beat softened cream cheese in a large mixing bowl until smooth.
- Gradually add sugar and vanilla, mixing until well combined.
- Add eggs one by one, ensuring each is incorporated before adding the next.
- Stir in sour cream and heavy cream until smooth.
Bake Cheesecake
- Pour the filling over the chilled crust and smooth the surface.
- Bake in a preheated oven at 325°F (160°C) for about 50-55 minutes.
- Turn off the oven and crack the door slightly to cool for about an hour.
- Transfer to the fridge to chill for at least 4 hours or overnight.
Prepare Topping
- Mix sliced strawberries with sugar and lemon juice in a medium bowl.
- Let the mixture sit for about 30 minutes.
Top Cheesecake
- Spoon the strawberry topping over the chilled cheesecake before serving.
Notes
Let ingredients come to room temperature for the best results. Store leftovers in an airtight container for up to 5 days.