Homemade Strawberry Shortcake Cheesecake
A delightful dessert combining creamy cheesecake and fresh strawberries on a buttery shortcake crust, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 0.5 cups cold, cubed unsalted butter
- 1 large egg yolk
- 2-3 tablespoons heavy cream
- 0.5 teaspoons vanilla extract
For the cheesecake filling
- 450 grams softened cream cheese
- 1 cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.5 cups sour cream or Greek yogurt
- 2 tablespoons all-purpose flour
For the strawberry topping
- 2 cups hulled and sliced fresh strawberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon strawberry jam for extra sweetness, optional
For the crumble
- 1 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups cold, cubed unsalted butter
- 0.5 cups chopped toasted almonds or pecans optional
Instructions
Preparation of Shortcake Crust
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- In a mixing bowl, combine flour, sugar, and salt.
- Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.
- Add egg yolk, vanilla extract, and heavy cream, mixing until the dough begins to come together.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 12-15 minutes until lightly golden and allow to cool completely.
Preparation of Cheesecake Filling
- Beat the softened cream cheese until smooth and creamy.
- Gradually add granulated sugar, mixing until well-blended.
- Add eggs one at a time, mixing on low speed between each addition.
- Stir in vanilla extract, sour cream or Greek yogurt, and flour.
- Pour the cheesecake filling over the cooled crust and smooth out the top.
Baking the Cheesecake
- Bake in the preheated oven for 50-60 minutes, until edges are set and center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door propped open for 15-20 minutes.
- Cool completely on a wire rack and refrigerate for at least 4 hours or overnight.
Preparation of Strawberry Topping
- Combine sliced strawberries, sugar, and lemon juice in a bowl.
- Allow to sit for 15-20 minutes to let the strawberries macerate.
Preparation of Crunchy Crumble
- Mix flour and sugar in a new bowl, then cut in cold butter until achieving coarse crumbs.
- Spread the crumble on a baking sheet and bake at 350°F for about 10-12 minutes until golden.
- Allow to cool completely.
Notes
Use fresh, ripe strawberries for the best flavor. Ensure cream cheese is at room temperature for a smoother filling.