Directions to Follow
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers, crushed vanilla wafer cookies (if using), melted butter, and sugar. Stir until completely mixed together.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes until golden brown. Let it cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one by one, ensuring each is fully incorporated.
- Mix in the sour cream, heavy cream, and optional lemon juice until the filling is smooth.
- Pour the cheesecake filling over the cooled crust and bake at 325°F (163°C) for 50 to 60 minutes until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake to cool inside for 1 hour with the door slightly ajar. After this, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- To make the topping, heat the strawberry jam or jelly and water in a saucepan over medium heat until melted. Toss the sliced strawberries in warm syrup and let cool.
- Once the cheesecake is set, top with the strawberry mixture and garnish with more fresh strawberries if desired.
- Carefully remove from the springform pan, slice, and serve chilled. Enjoy every bite!
Best Ways to Enjoy It
To truly savor your Strawberry Shortcake Cheesecake, consider serving it on a beautiful plate with a sprig of mint for freshness. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. It’s also delightful alongside a cup of herbal tea or a glass of sweet lemonade, enhancing the strawberry flavor.
How to Store & Freeze
To keep your cheesecake fresh, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. This will generally keep it good for about 5-7 days. If you find yourself with leftovers, you can freeze slices by wrapping them individually in plastic wrap, then placing them in a freezer-safe container. Be sure to consume frozen cheesecake within 2-3 months for optimal flavor.
Helpful Cooking Tips
- For the best texture, ensure your cream cheese is at room temperature before mixing; this helps to create a smooth filling without lumps.
- Try using a springform pan lined with parchment paper at the bottom for easier removal.
- Don’t skip the cooling process in the oven as it prevents cracks from forming on the surface of the cheesecake.
Creative Twists
Feel free to experiment with this recipe! You can switch out the strawberries for other fruits like blueberries or raspberries for a different flavor profile. Adding a layer of chocolate ganache under the strawberry topping can create an extra indulgent twist. And for those who love lemon flavors, a hint more lemon zest within the filling will elevate freshness!
FAQs
Q1: How long does it take to make this cheesecake?
A1: The preparation time is about 30 minutes, followed by a baking time of approximately 60 minutes. Remember to factor in cooling and chilling time of at least 4 hours or overnight for best results.
Q2: Can I use frozen strawberries instead of fresh?
A2: While fresh strawberries are ideal for this recipe, frozen strawberries can work too. Just make sure to thaw and drain them before using to avoid excess moisture.
Q3: Can I make this cheesecake gluten-free?
A3: Absolutely! Use gluten-free graham crackers and vanilla wafers. Alternatively, you can make a nut-based crust with ground almonds or oats.
Creating this delightful Strawberry Shortcake Cheesecake is not just about the recipe; it’s about the memories you make while enjoying it with loved ones. The mix of flavors and textures will surely make this dessert a standout at any table. Happy baking!
