Description
A luscious Strawberry Shortcake Cheesecake combining creamy cheesecake, fresh juicy strawberries, and crumbly shortcake for a perfect balance of richness and freshness. Ideal for family gatherings, summer parties, or satisfying a sweet craving with a dessert that delights in every bite.
Ingredients
Scale
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional)
- 3 large eggs, room temperature
- 3/4 cup (180 ml) heavy cream or whipping cream, whipped
Crust
- 2 cups shortcake biscuits or sponge cake, crushed into fine crumbs
- 5 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
Strawberries
- 2 cups fresh ripe strawberries, sliced
- 2 tbsp granulated sugar (for macerating strawberries)
Instructions
- Prepare the crust: Crush the shortcake biscuits or sponge cake into fine crumbs. Combine with melted butter and sugar until well mixed. Press firmly into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add sugar, vanilla extract, and lemon juice, blending well. Add eggs one at a time, mixing thoroughly after each addition. Gently fold in the whipped heavy cream to maintain a light, airy texture.
- Layer fresh strawberries: Toss the sliced strawberries with sugar and let them macerate for about 10-15 minutes to release their juices. Spoon a layer of cheesecake filling over the chilled crust. Add a generous layer of the macerated strawberries on top. If the pan permits, repeat layering to distribute fruit evenly.
- Bake and chill: Preheat oven to 325°F (160°C). Bake the assembled cheesecake for 50 to 60 minutes. To prevent cracks, bake in a water bath if possible, and avoid sudden temperature changes. Once baked, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set fully.
- Add final touches: Before serving, garnish the top with fresh strawberry slices, dollops of whipped cream, or a drizzle of homemade strawberry sauce for enhanced presentation and freshness.
Notes
- Use room temperature cream cheese and eggs for a smoother batter and better mixing.
- Macerate strawberries with sugar beforehand to soften and improve flavor.
- Baking the cheesecake in a water bath helps prevent cracks and ensures an even, moist texture.
- Gently fold cream into the filling to keep it light and airy, avoiding a dense texture.
- Chill thoroughly to allow the cheesecake to set properly and intensify flavors.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Strawberry Shortcake Cheesecake, cheesecake, strawberry dessert, creamy cheesecake, summer dessert, baked cheesecake