This recipe describes the creation of a stunning and delicious Strawberry Shortcake Cheesecake. It’s a dessert that beautifully marries the textures and flavors of a classic strawberry shortcake with the creamy richness of cheesecake. The image reveals a meticulously constructed cake, showcasing distinct layers: a sturdy base (likely a shortbread or graham cracker crust), layers of creamy cheesecake and strawberry filling, and generous amounts of fresh, sliced strawberries. The exterior is adorned with a crumbly coating, possibly from crushed shortbread or cake, and topped with delicate swirls of whipped cream and abundant fresh strawberries. This cake is a celebration of fresh strawberries, offering a delightful balance of sweet, tangy, and creamy elements, making it an ideal dessert for special occasions or when fresh berries are in season.
Ingredients:
For the Shortcake/Crumb Crust:
- 2 cups (approx. 200g) crushed shortbread cookies, graham crackers, or vanilla wafers
- ½ cup (113g) unsalted butter, melted
For the Cheesecake Layer:
- 2 (8 oz / 226g each) packages full-fat cream cheese, softened at room temperature
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60ml) heavy cream or sour cream
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced or quartered
- 2 tablespoons granulated sugar (adjust to taste, depending on sweetness of strawberries)
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1 teaspoon fresh lemon juice (optional, brightens flavor)
For the Whipped Cream Topping:
- 1 ½ cups cold heavy cream (at least 36% fat)
- ¼ cup powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
For Assembly and Garnish:
- 1 additional cup fresh strawberries, hulled and sliced or whole, for topping and decoration
- Extra crushed shortbread/cookie crumbs (optional, for side coating)
Equipment:
- 8 or 9-inch (20-23 cm) springform pan
- Food processor or Ziploc bag and rolling pin (for crushing cookies)
- Large mixing bowls (2-3)
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Small saucepan (for strawberry filling)
- Whisk
- Measuring cups and spoons
- Parchment paper
- Pastry bag with a star tip (optional, for whipped cream swirls)
Instructions:
- Prepare the Crust:
- Lightly grease the bottom and sides of an 8 or 9-inch springform pan. Line the bottom with parchment paper for easier removal.
- In a food processor, pulse the shortbread cookies (or graham crackers/vanilla wafers) until fine crumbs form. Alternatively, place them in a Ziploc bag and crush them with a rolling pin.
- In a medium bowl, combine the crushed crumbs with the melted butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. You can use the back of a spoon or the bottom of a glass to compact it.
- Place the crust in the refrigerator for at least 15-20 minutes to chill and set while you prepare the other components.
- Prepare the Cheesecake Layer:
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until very smooth and creamy, ensuring no lumps remain. This is crucial for a smooth cheesecake.
- Gradually add the granulated sugar to the cream cheese, continuing to beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the egg and vanilla extract until just combined. Do not overmix after adding the egg, as it can introduce too much air, leading to cracks.
- Stir in the heavy cream (or sour cream) until just incorporated.
- Prepare the Strawberry Filling:
- In a small saucepan, combine the 2 cups of sliced strawberries with 2 tablespoons of granulated sugar and optional lemon juice.
- Cook over medium-low heat, stirring occasionally, until the strawberries begin to soften and release their juices, about 5-7 minutes.
- If you desire a thicker sauce, whisk the cornstarch with 1 tablespoon of cold water until smooth, then stir this slurry into the simmering strawberries. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and let the strawberry filling cool completely. You can mash some of the berries slightly with a fork if you prefer a less chunky consistency.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the chilled crust in the springform pan. Spread it evenly with a spatula.
- Arrange about half of the cooled strawberry filling over the cheesecake batter, trying to keep it somewhat in the center if you want cleaner layers on the sides.
- Carefully pour the remaining cheesecake batter over the strawberry layer, spreading gently to cover.
- Arrange the remaining strawberry filling on top of this second cheesecake layer.
- For the “strawberry shortcake” visual shown in the image, arrange additional fresh strawberry slices upright around the inner edge of the pan, pressing them gently into the top cheesecake layer. This will create the stunning layered look when sliced.
- Bake the Cheesecake:
- Preheat your oven to 325°F (160°C).
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake for 50-65 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. Overbaking can lead to cracks.
- Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Once completely cool, transfer the cheesecake to the refrigerator and chill for at least 4-6 hours, or preferably overnight, for best setting and flavor.
- Prepare Whipped Cream Topping and Final Garnish:
- Once the cheesecake is thoroughly chilled, prepare the whipped cream. In a cold mixing bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract.
- Using an electric mixer, beat on high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
- Carefully remove the sides of the springform pan from the cheesecake.
- If desired, press extra shortbread/cookie crumbs around the sides of the cheesecake for a finished look, as implied by the image.
- Pipe or spoon swirls of the whipped cream around the top edge of the cheesecake.
- Arrange the additional fresh strawberry slices and whole strawberries on top of the whipped cream and across the center of the cake for a beautiful presentation.
- Serve:
- Slice the Decadent Strawberry Shortcake Cheesecake with a sharp knife (wiping the knife between slices for clean cuts) and serve immediately. The visual appeal of the layers of cake, cream, and fresh strawberries makes for a stunning presentation.
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
Enjoy this exquisite dessert that combines the best of two beloved classics!