Strawberry Shortcake Cheesecake
This stunning dessert features a buttery cookie crust, a creamy vanilla cheesecake filling studded with fresh strawberries, a vibrant strawberry swirl, and a delightful "shortcake" crumble topping. Finished with fresh whipped cream and more berries, it's a showstopper!
Ingredients:
For the Crust:
1 ¾ cups Golden Oreo crumbs or Vanilla Wafer crumbs (about 30-35 cookies)
6 tbsp Unsalted Butter, melted
For the Strawberry Swirl/Sauce:
1 lb (about 3-4 cups) Fresh or Frozen Strawberries, hulled
½ cup Granulated Sugar
1 tbsp Fresh Lemon Juice
Optional: 1 tsp Cornstarch mixed with 1 tbsp cold water (if a thicker sauce is desired)
For the Cheesecake Filling:
32 oz (four 8-oz packages) Full-Fat Block Cream Cheese, softened to room temperature
1 ½ cups Granulated Sugar
4 Large Eggs, room temperature
½ cup Sour Cream or Heavy Cream, room temperature
2 tsp Vanilla Extract
Pinch of Salt
1 cup Fresh Strawberries, hulled and diced small
For the Shortcake Crumble Topping:
¾ cup All-Purpose Flour
¼ cup Granulated Sugar
¼ cup Cold Unsalted Butter, cut into small cubes
Pinch of Salt
For Garnish:
Fresh Whipped Cream (1 cup heavy cream + 2 tbsp powdered sugar + ½ tsp vanilla extract, whipped to stiff peaks)
Fresh Strawberries, halved or sliced
Equipment:
9-inch Springform Pan
Food Processor (optional, for crumbs)
Electric Mixer (stand or hand)
Saucepan
Mixing Bowls
Roasting Pan (for water bath)
Aluminum Foil
Instructions:
Make the Strawberry Swirl/Sauce: Combine strawberries, ½ cup sugar, and lemon juice in a medium saucepan. Cook over medium heat, mashing the berries occasionally, until the mixture thickens and bubbles, about 10-15 minutes. If using cornstarch slurry, whisk it in during the last minute of cooking. Strain through a sieve if you prefer a seedless sauce (optional). Let cool completely. This can be made a day ahead.
Make the Shortcake Crumble: In a small bowl, combine flour, ¼ cup sugar, and pinch of salt. Cut in the cold butter using a pastry blender, your fingertips, or pulsing in a food processor until the mixture resembles coarse crumbs. Refrigerate until needed.
Prepare the Crust: Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor or placing them in a zip-top bag and crushing with a rolling pin. Mix crumbs with melted butter until evenly moistened. Press the mixture firmly and evenly onto the bottom and slightly up the sides of the 9-inch springform pan. Bake for 10 minutes. Let cool slightly while preparing the filling.
Prepare for Water Bath: Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan. Start boiling some water for the bath.
Make the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides of the bowl often. Gradually beat in 1 ½ cups granulated sugar until smooth.
Add eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix! Stir in the sour cream (or heavy cream), vanilla extract, and pinch of salt on low speed until just combined.
Gently fold in the 1 cup of diced fresh strawberries with a spatula.
Assemble the Cheesecake: Pour about half of the cheesecake filling over the prepared crust. Dollop about half of the cooled strawberry sauce over the filling. Use a knife or skewer to gently swirl the sauce into the batter (don't overmix). Pour the remaining cheesecake filling on top. Dollop the remaining strawberry sauce over the top and swirl again.
Sprinkle the chilled shortcake crumble evenly over the top of the cheesecake batter.
Bake with Water Bath: Carefully place the roasting pan (with the cheesecake inside) onto the oven rack. Pour enough boiling water into the roasting pan to come about 1-1.5 inches up the sides of the springform pan.
Bake at 350°F (175°C) for 60-75 minutes. The edges should be set, and the center should still have a slight wobble when gently shaken.
Cool Slowly: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Chill Completely: Remove the cheesecake from the water bath and take off the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and set.
Serve: Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan sides. Top with fresh whipped cream and fresh strawberries before slicing and serving.
Enjoy your incredible Strawberry Shortcake Cheesecake!
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