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Strawberry Cheesecake Shortcake Recipe

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4.8 from 52 reviews

A luscious Strawberry Shortcake Cheesecake featuring a buttery graham cracker crust, creamy vanilla-infused cheesecake filling studded with fresh strawberries, topped with light whipped cream and extra strawberries for an irresistible dessert.

Ingredients

Crust

  • 1 ½ cups (about 150 g) graham cracker crumbs
  • ½ cup (about 100 g) unsalted butter, melted

Filling

  • 16 oz (about 450 g) cream cheese, softened
  • ¾ cup (about 150 g) granulated sugar
  • 1 tsp (about 5 ml) vanilla extract
  • 3 large eggs
  • 2 cups (about 480 ml) fresh strawberries, sliced

Topping

  • 1 cup (about 240 ml) heavy cream
  • 2 tbsp (about 30 g) powdered sugar
  • Additional sliced strawberries for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Combine the graham cracker crumbs and melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for about 10 minutes until it is golden and fragrant. Remove and allow it to cool completely while preparing the filling.
  4. Make Filling: Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, continuing to mix until the mixture is light and fluffy.
  5. Add Flavor and Eggs: Mix in the vanilla extract, then add the eggs one at a time, fully blending after each addition to ensure a smooth batter.
  6. Fold in Strawberries: Gently fold the sliced fresh strawberries into the cream cheese mixture, being careful not to break them up too much.
  7. Assemble Cheesecake: Pour the filling evenly over the cooled crust in the springform pan, smoothing the top with a spatula.
  8. Bake Cheesecake: Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. This ensures a creamy texture once cooled.
  9. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually inside for about an hour to prevent cracks.
  10. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
  11. Prepare Whipped Topping: Whip the heavy cream with powdered sugar until soft peaks form, creating a light and sweet topping.
  12. Serve: Spread or pipe the whipped cream topping over each cheesecake slice. Garnish with additional sliced strawberries, then release the sides of the springform pan and slice the dessert for serving.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Be gentle when folding strawberries into the batter to avoid color bleeding.
  • Cooling the cheesecake gradually helps prevent cracking on the surface.
  • Chilling overnight improves texture and flavor development.
  • Use a springform pan for easy removal of the cheesecake.

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