Description
This Strawberry Shortcake Cheesecake is a luscious layered dessert combining a buttery vanilla wafer crust, creamy cheesecake filling swirled with a fresh strawberry layer, topped with fluffy whipped cream and a crispy shortcake crumble made with freeze-dried strawberries. Perfect for summer gatherings, this cheesecake offers a delightful mix of textures and flavors, from fruity and sweet to rich and creamy.
Ingredients
Scale
For the crust:
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the strawberry layer:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the whipped topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the shortcake crumble:
- 1/2 cup all-purpose flour
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the crust: In a bowl, combine vanilla wafer crumbs and melted unsalted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes until set and lightly golden. Remove from oven and allow to cool completely.
- Prepare the strawberry layer: In a medium saucepan over medium heat, combine chopped fresh strawberries, granulated sugar, and water. Cook for about 5 to 7 minutes until the strawberries break down. Stir in cornstarch and continue to cook for another 1 to 2 minutes, stirring constantly until thickened. Remove from heat and allow the strawberry mixture to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined and smooth. Beat in the eggs one at a time to incorporate. Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the strawberry mixture in dollops over the batter. Repeat with remaining batter and strawberry sauce to create layers, then gently swirl the top with a knife to marble the layers together.
- Bake the cheesecake: Place the springform pan on a baking sheet and bake at 325°F for 50 to 60 minutes, or until the cheesecake’s center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully chill and set.
- Make the whipped topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Set aside.
- Prepare the shortcake crumble: Preheat oven to 350°F. In a small bowl, combine all-purpose flour, crushed freeze-dried strawberries, granulated sugar, and melted unsalted butter. Mix until the mixture becomes crumbly. Spread the crumble evenly on a lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through to ensure even baking. Remove from oven and allow to cool completely.
- Assemble the cheesecake: Once the cheesecake is fully chilled, spread the whipped cream evenly over the top. Generously sprinkle the shortcake crumble on the whipped topping for a deliciously crunchy finish.
Notes
- Use room-temperature ingredients, especially the cream cheese and eggs, for a smoother, lump-free cheesecake filling.
- The shortcake crumble can be prepared ahead and stored in an airtight container for up to 3 days.
- Leftover cheesecake or crumble can be frozen for up to 1 month; thaw in the refrigerator before serving.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg
