Introduction
Get ready to elevate your dessert game with this delightful Strawberry Shortcake Cheesecake! Combining the creamy richness of cheesecake with the sweet, vibrant flavors of fresh strawberries, this treat is perfect for any celebration or a cozy night in. The crunchy, buttery graham cracker crust provides the perfect contrast to the smooth filling, while the macerated strawberries add a burst of freshness that’s hard to resist. Let’s dive into this luscious recipe that’s sure to impress your friends and family!
Ingredients
- For the crust:
- 1 ½ cups crushed graham crackers
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 20 minutes (includes chilling time)
Yield: 8-10 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C). This will create the ideal baking environment for your cheesecake.
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until everything is well combined.
- Carefully press the graham cracker mixture into the bottom of a 9-inch springform pan, creating an even crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy.
- Add in the vanilla extract and mix well to infuse the filling with a wonderful flavor.
- Incorporate the eggs, one at a time, mixing on low speed just until combined after each addition—this ensures a light texture.
- Finally, mix in the sour cream until everything is creamy and smooth. You want it to be luscious!
- Pour the cheesecake filling over the prepared crust in your springform pan, spreading it evenly.
- Bake in the preheated oven for about 50-60 minutes, or until the center of the cheesecake is set but has a gentle jiggle—this keeps it creamy.
- Turn off the oven and crack the oven door, allowing the cheesecake to cool for about 1 hour inside. This helps prevent cracking.
- Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if you can wait!
- For the strawberry topping, toss the sliced strawberries with sugar and lemon juice in a bowl. Allow them to sit for about 30 minutes to macerate, releasing their delicious juices.
- After the cheesecake has chilled, remove it from the springform pan and generously top it with the fresh strawberry mixture before serving. Enjoy your creation!
Notes or Tips
- For an extra touch, drizzle some warm chocolate sauce or whipped cream on top when serving.
- Feel free to mix in additional flavors such as almond extract or citrus zest for a unique twist.
- Store any leftovers in the refrigerator for up to 4 days, tightly covered.
Cooking Techniques
Making a cheesecake may seem intimidating, but with a few tips, you’ll be on your way to cheesecakey perfection:
- Beat the Cream Cheese Smoothly: Make sure your cream cheese is softened to room temperature for easy blending.
- Water Bath Baking: For a creamier texture without cracks, consider using a water bath. Wrap the outside of the springform pan in foil and place it in a larger pan filled with hot water while baking.
FAQ
- Can I use frozen strawberries? Yes! Just make sure to thaw and drain them thoroughly before using.
- How do I know when the cheesecake is done? It should be set around the edges and slightly jiggly in the center; it will continue to set as it cools.
Conclusion
This Strawberry Shortcake Cheesecake is not just a dessert; it’s a celebration of flavors and textures that will have everyone asking for seconds! With its creamy filling, buttery crust, and sweet strawberry topping, it’s the perfect indulgence for any occasion. So gather your ingredients, get baking, and treat yourself to this incredible creation. Happy baking!