Description
This Strawberry Shortcake Cheesecake is a delightful blend of creamy cheesecake and fresh strawberry flavors, topped with whipped cream and strawberry jam. Perfect for dessert lovers looking for an easy-to-make and impressive sweet treat that combines the classic tastes of shortcake and cheesecake in one luscious dish.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Toppings
- 2 cups fresh strawberries, sliced
- ¼ cup strawberry jam
- Whipped cream for topping
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the crust mixture: In a bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture is evenly moistened.
- Form the crust: Press the graham cracker and butter mixture firmly into the bottom of a springform pan, forming an even layer to create the cheesecake crust.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy.
- Add the eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to fully incorporate them and create a silky texture.
- Pour the filling over crust: Pour the creamy cheesecake filling over the prepared graham cracker crust in the springform pan, spreading it evenly.
- Bake the cheesecake: Bake in the preheated oven for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours to fully set and chill.
- Add toppings: Before serving, top the cheesecake with freshly sliced strawberries and spread the strawberry jam evenly over the top for added sweetness and flavor.
- Finish with whipped cream: Garnish the cheesecake with generous dollops of whipped cream to complete this classic strawberry shortcake cheesecake dessert.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Make sure the cream cheese is softened to room temperature to avoid lumps.
- Allow the cheesecake to cool completely before refrigeration to prevent cracking.
- You can substitute strawberry jam with fresh strawberry compote for a fresher taste.
- For even slicing, run a knife under hot water and dry it before cutting each piece.
