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A delicious plate of Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

A delightful baked cheesecake featuring a buttery shortcake crumble, a classic graham cracker crust, a rich and creamy cheesecake filling, and a fresh strawberry topping. Perfect for any special occasion.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours 10 minutes
Servings: 12 slices
Course: Cheesecake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Crumble
  • 1 cup all-purpose flour For structure and texture in the crumble.
  • 1/2 cup granulated sugar Adds sweetness and aids in browning.
  • 1/2 cup unsalted butter Must be cold and cubed for best crumble texture.
Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs Use finely crushed crumbs for a compact crust.
  • 6 tablespoons unsalted butter Melted, to bind the crust ingredients together.
  • 1/4 cup granulated sugar Sweetens the crust and helps with browning.
Cheesecake Filling
  • 32 ounces full-fat cream cheese Soften to room temperature for a smooth, lump-free filling.
  • 1 1/2 cups granulated sugar Sweetens the rich cream cheese base.
  • 1 cup sour cream At room temperature, adds tang and moisture.
  • 4 ea large eggs At room temperature, bind the filling. Do not overmix.
  • 1 tablespoon vanilla extract Enhances the overall flavor of the cheesecake.
Strawberry Topping
  • 1 lb fresh strawberries Hulled and sliced for best presentation and texture.
  • 1/4 cup granulated sugar Sweetens the strawberries and helps create a light syrup.
  • 1 teaspoon lemon juice Brightens the strawberry flavor and balances sweetness.

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Baking Sheet

Method
 

  1. Preheat oven to 350°F (175°C). In a bowl, whisk together flour and sugar.
  2. Cut in cold butter until coarse crumbs form.
  3. Spread mixture on a baking sheet and bake for 15-20 minutes until golden. Let cool completely.
  4. Mix graham cracker crumbs, sugar, and melted butter.
  5. Press the crust mixture evenly into the bottom of a 9-inch springform pan.
  6. Bake the crust for 10 minutes. Let it cool completely.
  7. Reduce oven temperature to 325°F (160°C). Beat room temperature cream cheese in an electric mixer until smooth.
  8. Gradually beat in the granulated sugar until well combined.
  9. Mix in the sour cream and vanilla extract until just incorporated.
  10. Add eggs one at a time, mixing on low speed just until combined. Be careful not to overmix the batter.
  11. Pour the cheesecake filling over the cooled crust in the springform pan.
  12. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
  13. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  14. Remove from the oven and let the cheesecake cool completely at room temperature.
  15. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, for best setting.
  16. Prepare the strawberry topping by tossing the hulled and sliced strawberries with sugar and lemon juice. Let sit for 30 minutes to macerate.
  17. Before serving, generously top the chilled cheesecake with the cooled shortcake crumble.
  18. Finish by spooning the fresh strawberry mixture over the shortcake crumble and serve.

Notes

For best results, ensure all dairy and eggs for the filling are at room temperature. Chilling the cheesecake overnight is crucial for a perfectly set and sliceable dessert.