Strawberry Shortcake Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups vanilla wafer crumbs or graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
- For the Shortcake Crumble:
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- A few drops red food coloring (optional for color boost)
Directions:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.
Combine crust ingredients and press firmly into the pan. Bake for 10 minutes, then set aside.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing on low speed. Mix in sour cream and heavy cream until just combined.
Pour cheesecake batter over crust. Bake in a water bath for 50–60 minutes or until center is set but slightly jiggly.
Cool completely at room temperature, then chill for 4+ hours or overnight.
For the topping, cook strawberries, sugar, and lemon juice in a saucepan over medium heat until thick and jammy (about 10–12 minutes). Cool completely.
To make the crumble, mix flour, sugar, crushed freeze-dried strawberries, and melted butter. Spread mixture on a baking sheet and bake at 350°F (175°C) for 8–10 minutes. Let cool.
Top the chilled cheesecake with the strawberry topping and sprinkle generously with crumble.
Slice and serve chilled for the ultimate strawberry shortcake twist!
Prep Time: 30 minutes | Cooking Time: 60 minutes | Chill Time: 4 hours | Total Time: 5.5 hours
Kcal: 430 kcal | Servings: 12 slices
