Why Make This Recipe
Strawberry Shortcake Cheesecake brings the best of both worlds together in one delicious dessert. It combines the classic flavors of strawberry shortcake with the creamy richness of cheesecake. This dessert is perfect for special occasions, summer gatherings, or when you simply want to treat yourself. The layers of creamy cheesecake and fresh strawberries will impress your family and friends, making it a must-try recipe!
How to Make Strawberry Shortcake Cheesecake
Ingredients:
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup strawberries, hulled and sliced
- ¼ cup strawberry puree
- White chocolate for garnish
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the crushed graham crackers and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the cream cheese with sugar and vanilla until smooth and creamy.
- In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Spread half of the cream cheese mixture over the cooled crust. Then, add half of the strawberry puree on top. Repeat these layers with the remaining mixture.
- Chill the cheesecake in the refrigerator for at least 4 hours until it is set.
- Before serving, garnish with fresh strawberries and a drizzle of melted white chocolate.
How to Serve Strawberry Shortcake Cheesecake
Serve your Strawberry Shortcake Cheesecake chilled. You can slice it up and place it on dessert plates. A garnish of fresh strawberries on top can add a lovely touch. You may also drizzle more strawberry puree or white chocolate over each slice for extra flavor and decoration.
How to Store Strawberry Shortcake Cheesecake
Keep the cheesecake stored in the refrigerator. Use an airtight container or cover it tightly with plastic wrap. It will stay fresh for about 3 to 5 days. If you plan to store it longer, consider freezing it. Just wrap it well in foil or plastic wrap and keep it in the freezer for up to a month.
Tips to Make Strawberry Shortcake Cheesecake
- Use fresh, ripe strawberries for the best flavor.
- Be gentle when folding the whipped cream into the cream cheese mixture to keep it light and fluffy.
- Allow the cheesecake to chill long enough for it to fully set; this helps with slicing and serving.
- You can customize the topping with other fruits like blueberries or raspberries if desired.
Variation
For a twist, try adding lemon zest to the cream cheese mixture for a refreshing citrus flavor. You can also switch out the strawberry puree for other fruit purees like raspberry or peach to create different flavor profiles.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make this cheesecake a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Q: What can I use instead of graham crackers for the crust?
A: You can use crushed cookies like digestive biscuits or vanilla wafers as alternatives for the crust.
Q: Is it possible to make this cheesecake without eggs?
A: Yes, this recipe does not require eggs, making it an easy egg-free dessert option!
Strawberry Shortcake Cheesecake
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- 0.5 cups melted butter
For the cheesecake filling
- 2 cups cream cheese, softened
- 1 cups sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cups strawberries, hulled and sliced
- 0.25 cups strawberry puree For layering
- to taste White chocolate for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the crushed graham crackers and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the cream cheese with sugar and vanilla until smooth and creamy.
- In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
Layering
- Spread half of the cream cheese mixture over the cooled crust. Then, add half of the strawberry puree on top. Repeat these layers with the remaining mixture.
Chilling
- Chill the cheesecake in the refrigerator for at least 4 hours until it is set.
Serving
- Before serving, garnish with fresh strawberries and a drizzle of melted white chocolate.
