Description
This Strawberry Shortcake Cheesecake combines a creamy cheesecake base with fresh strawberries and a unique shortcake crumb topping for a delightful summer dessert. The rich graham cracker crust pairs perfectly with the tangy cream cheese filling, while the whipped cream and strawberry shortcake crumbs add texture and flavor, creating an irresistible treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and diced
- 1 tablespoon sugar
Whipped Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Shortcake Crumbs
- 20 golden Oreos, crushed
- 1/2 cup freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
- Prepare the Crust: Preheat the oven to 325°F. In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan and set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in the sour cream, vanilla extract, and salt until the batter becomes smooth and creamy. Gently fold in the diced strawberries that have been macerated with the tablespoon of sugar for extra sweetness.
- Bake the Cheesecake: Pour the cheesecake mixture over the prepared crust, smoothing out the top with a spatula. Place in the oven and bake for 55–65 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare the Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make the Strawberry Shortcake Crumbs: Using a food processor, pulse the golden Oreos with freeze-dried strawberries until finely crushed. Stir in melted butter to bind.
- Assemble and Serve: Spread the whipped cream evenly over the chilled cheesecake. Press the strawberry shortcake crumbs around the sides of the cheesecake and sprinkle some on top for garnish. Slice and serve chilled for best flavor and texture.
Notes
- To make the shortcake crumbs, pulse 20 golden Oreos and 1/2 cup freeze-dried strawberries in a food processor, then mix in 3 tablespoons melted butter.
- Macerate the strawberries with a bit of sugar before folding them into the batter to enhance their sweetness and flavor.
- Ensure the cream cheese is properly softened to avoid lumps in the batter.
- Allow the cheesecake to cool slowly in the oven after baking to reduce the risk of cracks.
- Chilling the cheesecake overnight improves texture and flavor development.
