Description
Indulge in the luscious layers of Strawberry Shortcake Cheesecake, where the creamy, velvety cheesecake meets the light, fluffy texture of whipped cream and the sweet, juicy burst of fresh strawberries. Each bite offers a delightful contrast of flavors, with the buttery graham cracker crust providing a satisfying crunch that complements the smoothness of the cheesecake.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- For the strawberry topping, combine sliced strawberries, sugar, and lemon juice in a bowl. Let it sit for 30 minutes to macerate.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Serve slices of cheesecake topped with strawberries and a dollop of whipped cream.
Notes
- This cheesecake can be made a day in advance for better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 250 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 80 milligrams
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