Irresistible Strawberry Shortcake Cheesecake Recipe Delight

When it comes to dessert, nothing says “celebration” quite like a strawberry shortcake cheesecake. Imagine sinking your fork into layers of creamy cheesecake, spongy cake, and juicy strawberries—it’s like a party in your mouth! The sweetness of the strawberries dances with the rich, velvety cheesecake and fluffy cake layers, creating a symphony of flavors that is simply irresistible.

I remember the first time I made this showstopper for a family gathering. My cousin’s eyes widened when he took his first bite, and he declared it the best dessert he’d ever had! Whether you’re celebrating a birthday, hosting a summer barbecue, or just treating yourself on a Tuesday (because why not?), this strawberry shortcake cheesecake will be the star of the show.

I still chuckle when I think about my aunt insisting I save her the last slice because she was convinced it would cure her Monday blues!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for bright red berries with no blemishes for the sweetest flavor.

• Graham Cracker Crumbs: Use finely crushed crumbs for a smooth crust that holds together nicely.

• Butter: Unsalted butter gives you more control over the saltiness of the crust.

• Cream Cheese: Full-fat cream cheese yields a rich and creamy filling; don’t skimp here!

• Sugar: Granulated sugar is essential for sweetness; adjust if using sweeter strawberries.

• Vanilla Extract: Pure vanilla extract enhances the flavor profile beautifully.

• Sour Cream: Adds tanginess and creaminess to balance the sweetness.

• Eggs: Ensure they are at room temperature for smoother mixing into your cheesecake batter.

• Whipped Cream: Fresh whipped cream adds an airy finish; homemade is best but store-bought works too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

To create this delightful strawberry shortcake cheesecake, we will break down the process into manageable steps to ensure your success.

Prepare Your Cake Base: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with melted butter until crumbly. Press firmly into a springform pan and bake for 10 minutes.

Create the Cheesecake Filling: In another bowl, beat cream cheese until smooth. Gradually add sugar while mixing until light and fluffy. Mix in sour cream and vanilla extract until well combined.

Add Eggs Thoughtfully: Add eggs one at a time to maintain consistency. Mix gently after each addition; over-mixing can lead to cracks during baking.

Bake and Cool Your Masterpiece: Pour filling over cooled crust and bake for 55-60 minutes until edges set but center remains slightly jiggly. Let cool in the oven with door ajar to prevent cracks.

Top it Off with Strawberries!: Once completely cool, arrange fresh strawberries on top as desired. Finish with dollops of whipped cream around for an added touch of elegance.

This strawberry shortcake cheesecake combines luscious flavors that will have you dreaming about your next slice! Remember to refrigerate before serving so all those tasty flavors meld together perfectly.

With each bite, you’ll experience not just dessert but also happy memories filled with laughter and love—because isn’t that what food is really about? Happy baking!

Perfecting the Cooking Process

Start by preparing the crust while preheating the oven. Then, blend the cream cheese mixture while the crust bakes to maximize efficiency and flavor.

Add Your Touch

Consider swapping out strawberries for blueberries or raspberries for a delightful twist on this classic dessert. You can also add lemon zest for a refreshing zing.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. To enjoy it cold, simply slice and serve without reheating.

The first time I made strawberry shortcake cheesecake, my friends devoured it like it was their last meal, leaving me wondering if I should charge admission next time.

FAQ

Can I use frozen strawberries?

Yes, just thaw them and drain excess liquid before adding to your cheesecake mixture.

How long does strawberry shortcake cheesecake last?

It can be stored in the fridge for up to five days without losing its deliciousness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free cookies or graham crackers for the crust instead of traditional ones.

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Strawberry Shortcake Cheesecake

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• Author: Ethan Brooks
• Total Time: 1 hour 20 minutes
• Yield: Serves 12 1x

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Description

Strawberry Shortcake Cheesecake is a delightful fusion of creamy cheesecake and light strawberry shortcake, perfect for any celebration. With layers of rich cheesecake, fluffy cake, and juicy strawberries, this dessert is a showstopper that will impress your guests and tantalize your taste buds. Easy to make and visually stunning, it’s the ultimate treat for birthdays, summer barbecues, or simply indulging yourself.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup sour cream
• 3 large eggs (room temperature)
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream (for topping)

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Instructions

1. Preheat your oven to 325°F (160°C). Combine graham cracker crumbs with melted butter in a mixing bowl and press into a springform pan to form the crust. Bake for 10 minutes.
2. Beat cream cheese until smooth. Gradually add sugar and mix until fluffy. Incorporate sour cream and vanilla extract.
3. Add eggs one at a time, mixing gently after each addition to avoid over-mixing.
4. Pour the filling over the cooled crust and bake for 55-60 minutes until the edges are set but the center is slightly jiggly. Cool in the oven with the door ajar.
5. Once completely cool, top with sliced strawberries and dollops of whipped cream.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 350
• Sugar: 26g
• Sodium: 290mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: For a twist, substitute strawberries with blueberries or raspberries. Add lemon zest to enhance flavor. Store leftovers in an airtight container in the fridge for up to five days.