Description
This Strawberry Shortcake Cheesecake features a buttery graham cracker crust, a creamy filling, and a sweet strawberry topping. The ultimate dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, sour cream, and flour. Mix until fully combined.
- Pour the cheesecake filling over the cooled crust. Bake at 325°F (165°C) for 50–60 minutes, until the center is set and the top is lightly golden. Let cool in the oven for 1 hour, then cool at room temperature and refrigerate for at least 4 hours.
- In a saucepan, cook strawberries with sugar and lemon juice for 5 minutes until they release their juice. Add cornstarch for thickness if desired, then let it cool.
- Spread the strawberry topping over the chilled cheesecake. Garnish with whole strawberries and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Strawberry Shortcake Cheesecake, Cheesecake, Dessert