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Strawberry Shortcake Cheesecake Recipe
Delilah Cooks

Strawberry Shortcake Cheesecake Recipe

Strawberry Shortcake Cheesecake Recipe is a creamy, rich dessert with fresh strawberries, a buttery crust, and smooth cheesecake. Perfect for any celebration.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tablespoons granulated sugar
For the Cheesecake Filling
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
For the Strawberry Topping
  • 2 cups fresh strawberries sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water
For Garnish
  • 1 cup whipped cream
  • Fresh strawberries
  • Crushed shortbread cookies

Method
 

Cooking Instructions
    Prepare the Crust
    1. Mix graham cracker crumbs, melted butter, and sugar until fully combined. Press the mixture firmly into the springform pan. Bake for ten minutes. Let it cool before adding the filling.
    Make the Cheesecake Filling
    1. Beat softened cream cheese until smooth. Add sugar and mix well. Add eggs one at a time. Stir in vanilla, sour cream, and flour until creamy.
    Fill the Pan
    1. Pour the cheesecake filling over the cooled crust. Spread it evenly using a spatula. Tap the pan gently to remove any air bubbles.
    Bake the Cheesecake
    1. Bake at 325°F (163°C) for about 55 minutes. The center should still jiggle slightly. Turn off the oven and leave the cheesecake inside for one hour.
    Cool Completely
    1. Remove the cheesecake from the oven. Let it cool to room temperature. Refrigerate for at least six hours or overnight for the best texture.
    Make the Strawberry Topping
    1. Place strawberries, sugar, lemon juice, water, and cornstarch into a saucepan. Cook over medium heat until the mixture becomes slightly thick and glossy. Cool completely.
    Decorate the Cheesecake
    1. Spread the cooled strawberry topping evenly over the cheesecake. Add whipped cream around the edges. Sprinkle crushed shortbread cookies on top for extra texture.
    Slice and Serve
    1. Use a warm knife for clean slices. Wipe the knife after each cut. Serve chilled with extra strawberries for a beautiful dessert.

    Notes

    • Always use room-temperature cream cheese.
    • Do not overmix after adding eggs.
    • Bake at a low temperature.
    • Chill overnight for the best texture.
    • Use fresh ripe strawberries.
    • Let the topping cool before adding.
    • Line the pan for easy removal.
    • Clean the knife between slices.
    • Add whipped cream before serving.
    • Store leftovers in the refrigerator.