Okay, so listen up! If you’re anything like me, sometimes you look at a classic recipe and just think, “How can I make this even MORE amazing?” And honestly, two desserts that live rent-free in my head are creamy, dreamy cheesecake and bright, summery strawberry shortcake. One day, it just hit me like a lightning bolt – why not put them TOGETHER?! And let me tell you, this Strawberry Shortcake Cheesecake is the answer to all your dessert prayers. It’s got the rich tang of cheesecake, the sweet burst of fresh strawberries, and that lovely crumbly crust. It’s seriously the best of both worlds and guaranteed to wow everyone you share it with. Trust me on this one!
Why You’ll Love This Strawberry Shortcake Cheesecake
Okay, so besides the fact that it’s just plain delicious, this Strawberry Shortcake Cheesecake is going to become your new go-to for a few reasons. Here’s why I keep making it (and why you will too!):
- It’s a crowd-pleaser! Seriously, who doesn’t love cheesecake AND strawberry shortcake? This combo is a guaranteed hit.
- That texture is EVERYTHING. You get the smooth, creamy cheesecake, the tender macerated strawberries, and the slightly crisp crust. It’s a party in your mouth!
- It looks fancy but is totally doable. Don’t be intimidated! The steps are straightforward, and the result looks like you spent hours in the kitchen.
- Fresh, summery flavor. The bright strawberries cut through the richness of the cheesecake perfectly. It just tastes like sunshine!
Gathering Your Ingredients for Strawberry Shortcake Cheesecake
Alright, let’s get down to business and talk about what you need to make this magical Strawberry Shortcake Cheesecake happen! We’re going to break it down by what part of the cheesecake you’re making, just to keep things organized. No fancy stuff here, just good, honest ingredients that come together beautifully.
For the crust, you’ll need graham cracker crumbs (the pre-crushed kind is fine, no judgment!), a little bit of granulated sugar, and some unsalted butter, melted down. Easy peasy, right?
Now, for that glorious, creamy filling, this is where the magic happens. You’ll need three blocks of full-fat cream cheese – and listen up, this is CRUCIAL – make sure it’s *really* softened. Like, left-out-on-the-counter-for-a-couple-hours softened. Cold cream cheese means lumpy batter, and we don’t want that! You’ll also need more granulated sugar, a tiny bit of all-purpose flour (this helps prevent cracks, shhh!), some vanilla extract for that classic flavor, three large eggs (at room temperature is best!), and finally, some sour cream. The sour cream is key for that perfect tang and smooth texture.
And of course, the star of the show, the strawberries! You’ll need about two cups of fresh strawberries, sliced up. Plus a little extra granulated sugar and a squeeze of lemon juice to make that lovely, juicy topping. And don’t forget the whipped cream for serving – because is it even strawberry shortcake cheesecake without a cloud of whipped cream on top?
Essential Equipment for Your Strawberry Shortcake Cheesecake
You don’t need a professional kitchen for this, just a few basic tools! You’ll definitely need a 9-inch springform pan – it’s essential for getting that beautiful cheesecake out easily. A medium bowl for mixing the crust and the strawberry topping, and a big bowl (or your stand mixer bowl) for the cheesecake filling are a must. An electric mixer (handheld or stand mixer) is going to be your best friend for that super smooth filling, and you’ll want a wire rack for cooling the cheesecake properly.
Crafting Your Strawberry Shortcake Cheesecake: Step-by-Step
Okay, deep breaths! Making a cheesecake might sound intimidating, but I promise, if you follow these steps, you’ll end up with a showstopper. We’re going to take it one bit at a time, and before you know it, you’ll have a gorgeous Strawberry Shortcake Cheesecake ready to devour (after it chills, of course!).
Preparing the Crust for Strawberry Shortcake Cheesecake
First things first, let’s get that yummy base ready. You’ll want to preheat your oven to 350°F (175°C). Grab your 9-inch springform pan and give it a little grease – I like to use a tiny bit of butter or cooking spray just to be safe. In a medium bowl, mix together your graham cracker crumbs, the quarter cup of sugar, and that lovely melted butter until everything is nicely combined and looks like wet sand. Now, just press that mixture firmly into the bottom of your prepared pan. You can use the bottom of a glass or measuring cup to really compact it. Pop that crust into the preheated oven for about 10 minutes. This helps set it up so it doesn’t crumble apart later. Once it’s done, take it out and let it cool completely while you work on the filling.
Making the Creamy Cheesecake Filling
Now for the good stuff! Make sure your cream cheese is *super* soft. In a large bowl (or your stand mixer fitted with the paddle attachment), beat the softened cream cheese and the 1 and a quarter cups of sugar until it’s beautifully smooth and creamy. Scrape down the sides a few times to make sure everything is incorporated. Next, beat in the flour and vanilla extract. Now, add your eggs, but here’s a little secret: add them one at a time and only beat until each egg is *just* combined. Don’t overmix! Overmixing after the eggs go in can add too much air and cause cracks later. Finally, gently stir in the sour cream until everything is smooth and lump-free. And that’s it! Your filling is ready.
Baking and Cooling the Strawberry Shortcake Cheesecake
Okay, carefully pour that glorious cheesecake filling over your cooled crust in the springform pan. Now, slide it into your preheated 350°F (175°C) oven. It’ll bake for about 50 to 60 minutes. You’ll know it’s done when the edges look set, but the very center still has a slight jiggle. It shouldn’t look liquidy, but it won’t be completely firm either. This is another crucial step: once the baking time is up, turn off the oven, but leave the cheesecake in there with the oven door slightly ajar for about an hour. This slow cooling helps prevent cracking. After that hour, take it out of the oven and let it cool completely on a wire rack. Once it’s totally cool, cover it loosely and pop it in the fridge for at least 4 hours, but ideally overnight. Chilling time is non-negotiable for a perfectly set cheesecake!
Preparing the Strawberry Topping
While your cheesecake is chilling (or right before you’re ready to serve), let’s get those strawberries ready. In a medium bowl, gently combine your sliced fresh strawberries with the quarter cup of sugar and the tablespoon of lemon juice. Give it a little stir and then just let it sit for about 15 to 20 minutes. This is called macerating, and it draws out the natural juices from the strawberries, creating a lovely, syrupy topping. It smells amazing, too!
Tips for a Perfect Strawberry Shortcake Cheesecake
Okay, so you’ve got the steps, but here are a few little golden nuggets of wisdom that will take your Strawberry Shortcake Cheesecake from great to absolutely amazing. These are the things I’ve learned along the way that make all the difference!
First off, that softened cream cheese? I cannot stress this enough! If it’s not soft enough, your batter will be lumpy, and nobody wants a lumpy cheesecake. Plan ahead and let it sit out for a good couple of hours. Also, when you’re mixing the batter, especially after adding the eggs, mix *just* until everything is combined. Overmixing introduces too much air, which can lead to those dreaded cracks on top. And finally, that slow cooling in the oven? Don’t skip it! It helps the cheesecake set gradually and prevents sudden temperature changes that cause cracking. Trust me, patience is key for a beautiful, smooth top on your Strawberry Shortcake Cheesecake!
Frequently Asked Questions About Strawberry Shortcake Cheesecake
Okay, I know sometimes you might have a few questions pop up when you’re trying a new recipe, even one as fun as this Strawberry Shortcake Cheesecake! So, here are some answers to things people often ask:
Q: My cheesecake cracked on top! What happened?
A: Don’t worry, it happens! Cracks are usually caused by overmixing the batter (adding too much air) or cooling the cheesecake too quickly. Make sure your ingredients are at room temp, don’t overbeat after adding eggs, and *definitely* do that slow cool-down in the oven with the door ajar! A cracked top is still delicious, though!
Q: Can I use frozen strawberries?
A: You can, but fresh really are best for the topping! Frozen berries tend to release a lot more liquid when they thaw and macerate, which can make your topping a bit watery. If you do use frozen, make sure they are fully thawed and drained really well before mixing with the sugar and lemon juice.
Q: How long does this Strawberry Shortcake Cheesecake last in the fridge?
A: Covered tightly, it’ll last beautifully in the refrigerator for about 3-4 days. The flavors actually get even better the next day!
Estimated Nutritional Information
Hey, just a quick note here about the nutritional info I included. Think of these numbers as a helpful guide, not a hard-and-fast rule! Things like the specific brands you use for ingredients (some graham crackers have more sugar, butter fat content can vary slightly) and even how big you slice your pieces will change the final nutritional breakdown. So, while I’ve done my best to give you an estimate based on the recipe as written, remember that these values can totally vary. Just enjoy your delicious Strawberry Shortcake Cheesecake!
Share Your Strawberry Shortcake Cheesecake Creation
Okay, so you’ve made it! You’ve conquered the cheesecake and now have this absolutely gorgeous Strawberry Shortcake Cheesecake sitting in your kitchen. I would LOVE to see it! Snap a picture and share it with me on social media, or just leave a comment below and tell me how it turned out for you. Did your family go crazy for it? What was your favorite part? I can’t wait to hear all about your baking adventure!
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Amazing Strawberry Shortcake Cheesecake: 3 Blocks
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of classic strawberry shortcake and creamy cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted unsalted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups sliced fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Whipped cream for serving
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Beat in flour and vanilla. Add eggs one at a time, beating after each addition. Stir in sour cream.
- Pour mixture over the cooled crust.
- Bake for 50-60 minutes, or until the center is set. Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Let sit for 15-20 minutes to macerate.
- Top cheesecake with macerated strawberries and whipped cream before serving.
Notes
- Make sure cream cheese is fully softened for a smooth batter.
- Do not overmix the batter after adding eggs.
- Chilling the cheesecake overnight results in the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 55g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cheesecake, strawberry, shortcake, dessert, baking, cream cheese