Step-by-step instructions

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
2. Create the crust: Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, then allow it to cool.
3. For the cheesecake filling: In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and 1/4 cup flour until everything is creamy. Pour this mixture over your cooled crust.
4. To prepare the strawberry shortcake layer: Toss the sliced strawberries with 2 tablespoons of sugar and lemon juice. In another bowl, whisk together 1 1/2 cups flour, baking powder, and salt. In a stand mixer, cream together 1/2 cup softened butter and 1/2 cup sugar until fluffy. Beat in the egg and 1 teaspoon vanilla extract. Gradually add the flour mixture, alternating with the milk, until just combined. Gently fold in the sugared strawberries.
5. Evenly spoon the shortcake batter over the cheesecake layer, smoothing the top.
6. Bake in the oven for 60-70 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. For the topping, whip the heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe this whipped cream over the chilled cheesecake.
8. Garnish with fresh strawberries and mint leaves before serving to add a beautiful touch.

Best ways to enjoy it

This Strawberry Shortcake Cheesecake shines on its own, but if you want to elevate your presentation, serve it with a drizzle of fresh strawberry sauce or a sprinkle of crushed graham crackers. It pairs beautifully with a scoop of vanilla ice cream or a complementary dessert wine. You could also serve it alongside mint-infused tea for a refreshing twist!

How to store

To keep your Homemade Strawberry Shortcake Cheesecake fresh, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should last about 4 to 5 days. If you want to save it for a longer time, you can freeze slices wrapped in plastic wrap and then foil. When you’re ready to enjoy, thaw it in the refrigerator overnight.

Helpful cooking tips

• Make sure your cream cheese is fully softened before mixing; this will avoid lumps in your cheesecake filling.
• When adding the eggs to the mixture, beat them in one at a time to ensure they are well incorporated, which helps the cheesecake rise evenly.
• For an even richer flavor, consider adding a teaspoon of almond extract along with the vanilla.

Creative twists

Feel free to experiment with this recipe! You might add a layer of chocolate ganache for a decadent chocolate version or switch out strawberries for other fruits, like raspberries or blueberries, to create a berry medley. For a seasonal approach, you could incorporate spices like cinnamon or nutmeg for a fall-inspired cheesecake.

FAQs

What is the preparation time?

The total preparation and baking time for this cheesecake is about 80 minutes; however, be sure to account for chilling time, which is at least 4 hours.

Can I substitute the cream cheese?

You can substitute cream cheese with mascarpone for a richer flavor or Greek yogurt for a lighter, tangier result.

How should I store any leftovers?

Leftovers should be kept in the fridge for up to 4-5 days, covered properly. You can freeze slices for longer storage, ensuring they are well wrapped to avoid freezer burn.

By crafting this beautiful Homemade Strawberry Shortcake Cheesecake, you’re not just baking; you’re creating memories with each delicious slice! Enjoy the process and the smiles that follow as you share it with those you love.