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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake
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Strawberry Shortcake Cheesecake combines the creamy richness of classic cheesecake with the fresh, fruity flavors of strawberry shortcake. Featuring a buttery graham cracker crust, smooth cream cheese filling, and vibrant fresh strawberries, this dessert is perfect for special occasions or a delightful weekend treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon lemon zest (for variation)
  • Optional: 1/4 cup mini chocolate chips (for variation)

Strawberry Layer & Topping

  • 2 cups fresh strawberries, sliced (plus extra for topping)
  • 1 tablespoon granulated sugar (for macerated topping)

Instructions

  1. Prepare the Crust: Melt the butter and mix it thoroughly with graham cracker crumbs and sugar. Press this mixture firmly into the bottom of a springform pan to form an even, buttery crust. Chill in the refrigerator while preparing the filling to help it set.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, then blend in eggs one at a time. Next, incorporate sour cream and vanilla extract. Optionally, fold in lemon zest or mini chocolate chips if desired. Mix until the batter is silky and lump-free.
  3. Layer and Bake: Pour half of the cheesecake batter over the chilled crust. Evenly spread a layer of sliced fresh strawberries on top of the filling. Cover with the remaining batter and smooth the surface. Bake in a preheated oven (325°F/160°C) until the edges are set and the center jiggles slightly, approximately 50-60 minutes. For best results, bake in a water bath to prevent cracks.
  4. Chill and Add Toppings: Remove from oven and let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight. Before serving, arrange additional fresh strawberry slices on top or prepare a macerated strawberry topping by tossing berries with sugar and letting them sit until syrupy.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free batter.
  • Beat ingredients just until combined to avoid incorporating excess air, which can cause cracks.
  • Bake the cheesecake in a water bath to keep it moist and crack-free.
  • Allow the cheesecake to cool slowly to maintain a smooth surface.
  • Use fresh, ripe strawberries for the best natural sweetness and vibrant color.
  • Store leftovers wrapped tightly in the refrigerator for up to 4 days.
  • Freeze wrapped cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.
  • This cheesecake is best served chilled; remove from fridge about 15 minutes before slicing.

Nutrition

Keywords: Strawberry Shortcake Cheesecake, cheesecake, strawberry dessert, berry cheesecake, summer dessert, creamy cheesecake

Find it online: https://marybaking.com/strawberry-shortcake-cheesecake/