Strawberry Shortcake Cheesecake
A delicious blend of creamy cheesecake, buttery shortbread crust, and sweet strawberries, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups crushed shortbread cookies These buttery morsels provide a crispy base.
- 0.25 cups melted butter Rich and aromatic, it binds the crust.
For the Filling
- 16 oz cream cheese, softened Brings richness to the dessert.
- 0.5 cups sugar Balances the tang of cream cheese.
- 1 tsp vanilla extract Enhances flavor with warm aroma.
- 1 cup sour cream Adds creaminess and tang.
- 0.25 cups heavy cream Contributes richness.
For the Topping
- 1.5 cups fresh strawberries, sliced Juicy topping that enhances flavor.
- 2 tbsp sugar To coax the sweetness from strawberries.
- 1 tsp lemon juice Brightens flavors.
Instructions
Preparation of Crust
- In a mixing bowl, combine crushed shortbread cookies with melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan to create an even layer.
- Place the crust in the refrigerator to chill while preparing the filling.
Preparation of Filling
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually mix in sugar and vanilla extract until fully incorporated.
- Add eggs one at a time, mixing well after each addition.
- Fold in sour cream and heavy cream to create a thick mixture.
Baking the Cheesecake
- Pour the cream cheese mixture over the chilled crust, spreading evenly with a spatula.
- Bake at 325°F (160°C) for 50-55 minutes until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for about an hour, then chill in the refrigerator for at least 4 hours.
Preparing the Topping
- In a medium bowl, combine sliced fresh strawberries, sugar, and lemon juice.
- Stir gently and let sit for 30 minutes to soften the strawberries.
Serving
- Once chilled, remove the cheesecake from the springform pan.
- Spoon the strawberry topping over the cheesecake and serve.
Notes
For a healthier version, substitute light cream cheese and Greek yogurt. Chill for at least 4 hours to improve texture.