Strawberry Shortcake Cheesecake
A delightful fusion dessert combining creamy cheesecake with the light sweetness of traditional strawberry shortcake, topped with luscious strawberries.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 2 cups crushed shortbread cookies Adds a rich buttery undertone.
- 1/4 cup sugar Enhances the sweetness of the crust.
- 1/2 cup melted butter Provides moisture and helps bind the crust.
For the cheesecake filling
- 24 oz cream cheese, softened The heart of the cheesecake.
- 1 cup sugar Adds sweetness to the filling.
- 1 tsp vanilla extract Infuses warm flavor.
- 3 large eggs Bind the filling and add fluffiness.
- 1 cup sour cream Adds creaminess and tang.
For the strawberry topping
- 2 cups fresh strawberries, sliced Star of the topping; adds freshness.
- 1/4 cup sugar Helps draw out juices for topping.
- 1 tbsp cornstarch Acts as a thickening agent.
- 1/4 cup water Used to create strawberry sauce.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine crushed shortbread cookies, 1/4 cup sugar, and melted butter. Mix until combined and press into the bottom of the pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, then incorporate eggs one at a time, followed by sour cream.
Baking
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50-60 minutes until the center is slightly jiggly.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Topping
- In a saucepan, mix sliced strawberries with 1/4 cup sugar, cornstarch, and water. Cook until thickened.
- Let the strawberry mixture cool before spreading over the cheesecake.
Serving
- Slice and serve the cheesecake, garnishing with mint leaves if desired.
Notes
Best served with a scoop of ice cream or a drizzle of melted chocolate over the top.