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Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Shortcake Cheesecake combines the creamy richness of classic cheesecake with the sweet, fruity delight of strawberry shortcake. Featuring a buttery graham cracker crust, smooth cheesecake filling, and tender shortcake dough topping, all crowned with a luscious homemade strawberry sauce, this dessert is perfect for special occasions or any time you crave a decadent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 large eggs

Shortcake Dough

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Strawberry Topping

  • 2 cups sliced fresh strawberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish (Optional)

  • Whipped cream
  • Fresh mint leaves
  • Extra sliced strawberries

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
  2. Make crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Bake crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and let it cool completely.
  4. Prepare cheesecake filling: Using an electric mixer, beat softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar while beating until the mixture becomes light and fluffy.
  5. Add sour cream and extracts: Stir in sour cream, vanilla extract, and almond extract if using, mixing just until combined.
  6. Incorporate eggs: Add eggs one at a time, gently beating after each addition to avoid overmixing and ensure a smooth texture.
  7. Prepare shortcake dough dry ingredients: In a separate large bowl, whisk together flour, sugar, baking powder, and salt.
  8. Cut in butter: Add cold butter to the flour mixture and use a pastry blender or your fingertips to blend until the mixture resembles coarse crumbs.
  9. Add cream and vanilla: In a small bowl, combine heavy cream and vanilla extract. Pour this into the flour mixture and stir until just combined; the dough should be slightly shaggy.
  10. Assemble cheesecake: Pour the cheesecake filling over the cooled graham cracker crust and spread evenly. Then, drop spoonfuls of the shortcake dough evenly on top of the cheesecake filling.
  11. Bake cheesecake: Place the springform pan in the preheated oven and bake for 55-70 minutes, until the edges are set but the center has a slight jiggle.
  12. Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  13. Cool completely: Remove the cheesecake from the oven and let it cool at room temperature completely.
  14. Chill cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
  15. Prepare strawberry topping: In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release juices and the mixture simmers.
  16. Thicken topping: In a small bowl, whisk cornstarch and water until smooth. Stir the slurry into the simmering strawberry mixture and cook, stirring constantly, until the sauce thickens. Remove from heat and cool completely.
  17. Assemble topping: Once cheesecake is chilled and strawberry sauce is cooled, remove cheesecake from springform pan. Spoon strawberry topping over the cheesecake and spread evenly.
  18. Garnish and serve: Optionally garnish with whipped cream, fresh mint leaves, and extra sliced strawberries. Slice and serve your strawberry shortcake cheesecake.

Notes

  • Allow the crust to cool completely before adding the cheesecake filling to prevent sogginess.
  • Do not overmix the cheesecake batter after adding eggs to maintain a creamy texture and prevent cracks.
  • Cooling the cheesecake gradually in the oven helps reduce cracking on the surface.
  • The almond extract in the cheesecake filling is optional but adds a lovely subtle flavor.
  • For best flavor, refrigerate the cheesecake overnight before serving.
  • If fresh strawberries are unavailable, frozen berries can be used for the topping but thaw and drain excess liquid first.

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Find it online: https://dailydinnersolutions.com/strawberry-shortcake-cheesecake-the-ultimate-dessert-recipe/