Step-by-step instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
For the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan to form an even layer. Bake in the preheated oven for 10 minutes, then let it cool.
Now, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract, sour cream, and flour until everything is creamy and well combined. Pour this over the cooled crust.
For the strawberry shortcake layer, toss sliced strawberries with 2 tablespoons of sugar and lemon juice in a bowl. In another bowl, whisk together flour, baking powder, and salt. In a stand mixer, cream the softened butter and sugar until fluffy. Add an egg and vanilla extract, then slowly add the flour mixture alternately with the milk until just combined. Gently fold in the strawberries.
Spoon the shortcake batter evenly over the cheesecake layer, smoothing the top with a spatula.
Bake for 60-70 minutes or until the center is set but still slightly jiggly. Once done, allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, or ideally overnight.
For the topping, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
Finally, garnish with fresh strawberries and mint leaves before serving.
How to serve Homemade Strawberry Shortcake Cheesecake
For an impressive presentation, slice the cheesecake into wedges and serve on a plate adorned with additional sliced strawberries and a sprig of mint. A drizzle of chocolate sauce or caramel can elevate the dish even further. Pair it with a refreshing iced tea or a dollop of vanilla ice cream for a complete dessert experience.
Storage and reheating tips
To keep your leftover cheesecake fresh, cover it tightly with plastic wrap or transfer it to an airtight container. It will last in the fridge for up to five days. For longer storage, you can freeze the cheesecake. Just be sure to wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Helpful cooking tips
- When mixing the cream cheese, ensure it’s at room temperature for a smooth texture.
- Don’t rush the chilling process; it’s essential for the flavors to meld and the texture to firm up.
- For extra strawberry flavor, consider adding some strawberry puree on top before the whipped cream.
Creative twists
While this cheesecake is spectacular as is, you can customize it to your taste! Consider adding a layer of lemon curd for a citrusy bright flavor, or try using different berries like blueberries or raspberries. You can also add a crumbly streusel topping before baking for added crunch. If you’re looking for a gluten-free option, use gluten-free graham crackers for the crust.
FAQs
What’s the total time to make this cheesecake?
Making this cheesecake, including prep and baking, takes about 2 hours, plus at least 4 hours in the refrigerator for chilling.
Can I substitute cream cheese?
You may substitute cream cheese with a vegan alternative or Greek yogurt; however, the texture and flavor will be slightly different.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the center is set but still has a slight jiggle—this will firm up as it chills.
