Description
Indulge in the heavenly layers of Strawberry Shortcake Cheesecake—where creamy cheesecake meets fresh strawberries for a delightful treat! This luscious dessert combines the best of both worlds, offering a rich and velvety texture, paired with the sweetness of ripe strawberries.
Ingredients
Scale
Crust Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
Topping Ingredients
- Whipped cream
- Fresh strawberry slices
Instructions
- Prepare the Crust: Begin by preheating your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create a solid base for your cheesecake.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, sour cream, and vanilla extract, mixing until well combined. Make sure there are no lumps for a silky texture.
- Incorporate Strawberries: Gently fold in chopped fresh strawberries into the cheesecake filling. This will distribute the berry goodness throughout the mixture, ensuring every bite is bursting with flavor.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This chilling process helps the flavors meld together and enhances the texture.
Notes
- Ensure your cream cheese and eggs are at room temperature for easy mixing.
- Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- For an ultra-smooth texture, consider baking your cheesecake in a water bath to maintain moisture.
- Use ripe strawberries for maximum flavor; frozen berries can alter the texture.
- Be patient and allow the cheesecake to chill thoroughly for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Strawberry, Shortcake, Cheesecake, Dessert, Baked