Strawberry Shortcake Cheesecake Recipe: The Dream Dessert Mashup!

Strawberry shortcake. Cheesecake. Two iconic desserts, each beloved in their own right. But what if you could combine the fluffy, fruity goodness of strawberry shortcake with the rich, creamy indulgence of cheesecake? Prepare to have your dessert dreams come true! This Strawberry Shortcake Cheesecake recipe delivers the best of both worlds, creating a show-stopping dessert that’s surprisingly easy to make. Imagine a buttery graham cracker crust, a velvety cheesecake filling studded with fresh strawberries, and a generous topping of whipped cream and even more juicy berries. It’s a symphony of textures and flavors that will have everyone begging for seconds. Get ready to impress your friends and family with this unforgettable treat!

Why This Recipe Works

This recipe isn’t just about combining two desserts; it’s about creating a harmonious blend. Here’s why it works so well:

• The Crust: A classic graham cracker crust provides a sturdy and slightly sweet base that complements both the cheesecake and the strawberries.
• The Cheesecake Filling: We use a combination of cream cheese, sour cream, and a touch of lemon juice to create a tangy and rich filling that’s not overly sweet. The fresh strawberries baked directly into the filling add bursts of flavor and moisture.
• The Strawberry Shortcake Topping: The whipped cream topping mimics the traditional strawberry shortcake experience, providing a light and airy contrast to the dense cheesecake. The addition of macerated strawberries amplifies the strawberry flavor and adds a touch of juicy sweetness.
• The Balance of Flavors: The sweetness of the cheesecake is balanced by the tartness of the strawberries and the tang of the sour cream. This ensures that the dessert isn’t cloying and that each element shines through.
• The Texture Contrast: The creamy cheesecake, the crunchy crust, the soft whipped cream, and the juicy strawberries create a delightful textural experience that keeps your taste buds engaged.

Ingredients

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
• For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup fresh strawberries, hulled and chopped
• For the Strawberry Shortcake Topping:
  • 1 pint heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar

Instructions

1. Prepare the Graham Cracker Crust:
   1. Preheat oven to 350°F (175°C).
   2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
   3. Press the mixture evenly into the bottom of a 9-inch springform pan.
   4. Bake for 8-10 minutes, or until lightly golden brown.
   5. Let cool completely.
2. Make the Cheesecake Filling:
   1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
   2. Stir in sour cream, eggs, vanilla extract, and lemon juice until well combined. Be careful not to overmix.
   3. Gently fold in the chopped strawberries.
   4. Pour the cheesecake filling over the cooled graham cracker crust.
3. Bake the Cheesecake:
   1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
   2. Place the springform pan in a larger roasting pan.
   3. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath).
   4. Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
   5. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
   6. Remove the cheesecake from the water bath and let cool completely on a wire rack.
   7. Refrigerate for at least 4 hours, or preferably overnight.
4. Prepare the Strawberry Shortcake Topping:
   1. In a medium bowl, combine sliced strawberries and granulated sugar. Let sit for 15-20 minutes to macerate (this draws out the juices and intensifies the flavor).
   2. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Cheesecake:
   1. Carefully remove the cheesecake from the springform pan.
   2. Spread the whipped cream evenly over the top of the cheesecake.
   3. Spoon the macerated strawberries over the whipped cream.
   4. Serve immediately or refrigerate until ready to serve.

Tips for Success

• Use softened cream cheese: This is crucial for a smooth and creamy cheesecake filling. Let your cream cheese sit at room temperature for at least an hour before using it.
• Don’t overmix the batter: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix just until the ingredients are combined.
• Use a water bath: A water bath helps to ensure even baking and prevents the cheesecake from cracking. Make sure to wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
• Cool the cheesecake slowly: Letting the cheesecake cool slowly in the oven with the door ajar helps to prevent cracking.
• Macerate the strawberries: Macerating the strawberries draws out their juices and intensifies their flavor, making them even more delicious.
• Adjust sweetness to your liking: If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the filling.
• Get creative with the topping: Feel free to add other berries, chocolate shavings, or a drizzle of caramel sauce to the topping.

Storage Instructions

Store leftover Strawberry Shortcake Cheesecake in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften slightly over time.

FAQ

• Can I use frozen strawberries? While fresh strawberries are preferred, you can use frozen strawberries in the filling. Thaw them completely and drain off any excess liquid before adding them to the batter. However, for the topping, fresh strawberries are highly recommended.
• Can I make this cheesecake ahead of time? Yes, you can make the cheesecake up to 2 days in advance. Store it in the refrigerator until ready to serve. Add the whipped cream and strawberries just before serving.
• Can I freeze this cheesecake? It’s not recommended to freeze this cheesecake with the topping, as the whipped cream can become icy. You can freeze the plain cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator overnight before adding the whipped cream and strawberries.
• Can I use a different type of crust? Yes, you can use a different type of crust, such as an Oreo crust or a shortbread crust.
• My cheesecake cracked. What did I do wrong? Cracking can be caused by overbaking, overmixing, or sudden temperature changes. Make sure to follow the instructions carefully and use a water bath to prevent cracking.

Conclusion

This Strawberry Shortcake Cheesecake recipe is a guaranteed crowd-pleaser. It’s the perfect dessert for any occasion, from birthdays to potlucks to a simple weeknight treat. The combination of creamy cheesecake, fresh strawberries, and fluffy whipped cream is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake a dessert that will have everyone saying “Wow!” Enjoy!