Description
Indulgent strawberry shortcake cheesecake blends creamy cheesecake layers with sweet, crumbly shortcake and fresh strawberries. Rich flavors and textures dance together, inviting you to savor each delightful bite of this classic dessert.
Ingredients
Scale
Strawberry Base and Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 tablespoons water
Crust:
- 2 cups vanilla wafer cookies or graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Craft a sturdy foundation by combining crushed vanilla wafer cookies with melted butter and sugar, ensuring a uniform mixture.
- Transfer the crumb mixture into a greased 9-inch springform pan, pressing firmly and evenly across the bottom to create a compact base.
- Bake the crust at 325F for 10 minutes, allowing it to develop a golden, crisp texture, then set aside to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, gently mixing after each addition to maintain a smooth batter.
- Enhance the mixture with vanilla extract, sour cream, and heavy cream, stirring until thoroughly integrated.
- Gently fold strawberry puree into the cheesecake batter, creating a marbled, pink-tinged filling.
- Carefully pour the filling over the cooled crust, using a spatula to create an even, level surface.
- Situate the cheesecake in a water bath and bake at 325F for 50-60 minutes, watching for a slightly trembling center indicating perfect doneness.
- Switch off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal setting.
- Prepare the shortcake crumble by combining crushed vanilla wafers and freeze-dried strawberries.
- Bind the crumble ingredients with melted butter, creating a textured, crumbly topping.
- Once fully chilled, generously spread whipped cream across the cheesecake’s surface.
- Sprinkle the prepared shortcake crumble over the cream layer for added crunch and flavor.
- Garnish with fresh strawberry slices, creating an elegant and appetizing presentation.
Notes
- Prevent cracks by using a water bath and avoiding overmixing the cheesecake batter, which can incorporate too much air and cause splitting during baking.
- Swap vanilla wafers with gluten-free graham crackers for a celiac-friendly version, ensuring everyone can enjoy this decadent dessert.
- Enhance strawberry flavor by using high-quality freeze-dried strawberry powder or adding a tablespoon of strawberry liqueur to intensify the fruity notes.
- Cool the cheesecake gradually to maintain its creamy texture, preventing sudden temperature changes that could cause surface cracks or uneven setting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg