why make this recipe
Strawberry Shortcake Cheesecake is the perfect dessert for those who love rich, creamy flavors combined with fresh fruit. This delightful treat brings together the classic flavors of strawberry shortcake and cheesecake, creating a unique dessert that is sure to impress family and friends. It’s an excellent choice for celebrations, parties, or just to satisfy a sweet craving. Plus, the strawberries add a fresh touch, making it both delicious and visually appealing.
how to make Strawberry Shortcake Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry preserves
Directions:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition to ensure it is well mixed.
- Stir in the sour cream until just combined with the mixture.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 60 minutes or until the center is set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours to firm up.
- Before serving, top with sliced strawberries and a drizzle of strawberry preserves to enhance the flavor.
how to serve Strawberry Shortcake Cheesecake
To serve Strawberry Shortcake Cheesecake, carefully run a knife around the edge of the springform pan before unclipping the sides. Slice the cheesecake into wedges and serve on plates with extra sliced strawberries and a bit of the strawberry preserves on top if desired. This dessert pairs well with whipped cream or a scoop of vanilla ice cream for an added indulgence.
how to store Strawberry Shortcake Cheesecake
You can store leftover Strawberry Shortcake Cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It should last for up to 5 days in the fridge. If you want to keep it longer, you can freeze the cheesecake. Just make sure to wrap it well and place it in an airtight container. It can stay in the freezer for up to 2 months.
tips to make Strawberry Shortcake Cheesecake
- Make sure your cream cheese is at room temperature before mixing. This ensures a smooth texture.
- Do not open the oven door while baking, as this can cause the cheesecake to crack.
- Let the cheesecake cool completely at room temperature before refrigerating to avoid moisture buildup.
- Use fresh strawberries for the best flavor, but you can also use frozen strawberries if fresh ones are not available. Just thaw and drain them before using.
variation
For a fun twist, you can try adding a layer of chocolate ganache or a layer of whipped cream between the cheesecake and the strawberries. Other fruits like blueberries or raspberries can also be used in place of strawberries for a different flavor.
FAQs
1. Can I make Strawberry Shortcake Cheesecake ahead of time?
Yes, you can make it a day in advance. Just make sure to refrigerate it until you’re ready to serve.
2. Can I use low-fat cream cheese?
Yes, using low-fat cream cheese can reduce calories, but it might slightly change the texture and flavor.
3. What can I use instead of strawberry preserves?
You can use other types of fruit preserves, jams, or even a homemade fruit compote to top your cheesecake.
Strawberry Shortcake Cheesecake
A delightful dessert combining the classic flavors of strawberry shortcake and cheesecake, topped with fresh strawberries and strawberry preserves.
- Total Time: 330 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry preserves
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of the prepared pan to form the crust.
- Beat the cream cheese and sugar in a large bowl until smooth. Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition to ensure it is well mixed.
- Stir in the sour cream until just combined with the mixture.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 60 minutes or until the center is set.
- Let the cheesecake cool completely, then refrigerate for at least 240 minutes to firm up.
- Top with sliced strawberries and a drizzle of strawberry preserves before serving.
Notes
Use room temperature cream cheese for a smoother texture. Do not open the oven door while baking to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, strawberry, dessert, shortcake, party food