Life has a beautiful way of surprising us with moments of sweetness, much like the bursts of flavor found in this Ultimate Homemade Strawberry Shortcake Cheesecake. Picture this: it’s a sunny afternoon, and the air is filled with laughter and the scent of fresh strawberries wafting through the kitchen. This cheesecake is not just a dessert; it’s a delightful embrace that wraps you in memories of cherished gatherings and the simple pleasures of life.
Why make this recipe? This cheesecake captures the essence of summer with its luscious layers, blending the rich creaminess of cheesecake with the light, tender brilliance of strawberry shortcake. With its buttery crust and vibrant strawberry topping, every bite is a celebration, a little reminder of joys both big and small.
How to make Ultimate Homemade Strawberry Shortcake Cheesecake
Ingredients:
-
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
-
For the cheesecake layer:
- 450 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons all-purpose flour
-
For the topping:
- 2 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon strawberry jam (optional for extra sweetness)
-
For the crumble (optional):
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped toasted almonds or pecans (optional)
Directions:
Start your adventure by preparing the crust. In a food processor, combine 1 1/2 cups flour, 1/2 cup sugar, and a pinch of salt. Add the cold, cubed butter and pulse until the mixture becomes coarse crumbs, reminiscent of sandy shores. Introduce the egg yolk, vanilla extract, and a couple of tablespoons of heavy cream, continuing to pulse just until your dough begins to take shape—like the forming of new memories.
Take this delicious dough and gently press it into the bottom of a 9-inch springform pan. Treat it to a warm bath in a preheated oven at 350°F for 15-18 minutes, until it’s lightly golden and smells like heaven. Let it cool completely, allowing the anticipation to build.
Now, it’s time for the stars of the show—the cheesecake filling. Beat together the softened cream cheese and 1 cup of sugar until smooth, as if you’re blending simple joys into a rich tapestry. Add the eggs, one at a time, and gently fold in the sour cream, vanilla extract, and a touch of flour. Pour this creamy goodness over the cooled crust and send it off to bake at 325°F for 45-50 minutes. The center should jiggle ever so slightly, hinting at the lusciousness within.
Next comes the strawberry topping, which brings a burst of freshness to your creation. Toss the sliced strawberries with 3 tablespoons of sugar and a splash of lemon juice, letting them mingle for at least 30 minutes. For those who crave a little crunch, prepare the optional crumble by mixing 1 cup flour, 1/2 cup sugar, and cold cubed butter, then baking at 350°F for 10-12 minutes until gloriously golden.
Once everything is beautifully set and cooled, layer the strawberry mixture atop your cheesecake and sprinkle with the crumble if you desire a bit more texture. The final step of this delightful journey is to refrigerate your masterpiece for at least 4 hours—time to let those flavors deepen and dance together.
How to serve Ultimate Homemade Strawberry Shortcake Cheesecake
When it’s time to serve, slice the cheesecake with care, letting those succulent strawberries peek through. A dollop of whipped cream on top adds that perfect touch of indulgence, and don’t forget to invite your loved ones to share in this celebration of flavor.
How to store Ultimate Homemade Strawberry Shortcake Cheesecake
If you find yourself with leftovers—though that’s a big if!—store the cheesecake in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld beautifully, but this dessert is best enjoyed fresh.
Tips to make Ultimate Homemade Strawberry Shortcake Cheesecake
- Use fresh strawberries for the best flavor—you want them to be ripe and delicious.
- Let your cheesecake cool slowly to prevent cracking. Consider turning off the oven and leaving the cheesecake inside with the door ajar for a little while before transferring it to a cooling rack.
- If you’re short on time, pre-purchased graham cracker crust can be a quick alternative—though we promise the homemade version is worth the effort!
Variations
Feel free to experiment! Swap out strawberries for other berries like blueberries or raspberries for a different taste experience. You can even introduce flavors like lemon zest or coconut for an invigorating twist!
FAQs
Can I freeze the cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, and it can be stored in the freezer for up to 2 months. Just remember to let it thaw in the fridge overnight before serving!
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for preparing a day in advance. Just make sure to wait until serving time to add the strawberry topping.
What can I substitute for cream cheese?
For a lighter version, you could use Neufchâtel cheese. For something vegan, cashew cream or tofu blended with lemon juice can work wonderfully, too!
Indulging in the Ultimate Homemade Strawberry Shortcake Cheesecake isn’t just about the dessert itself; it’s about creating sweet memories and sharing love in your kitchen. So gather your loved ones, craft this beautiful cheesecake, and watch how it creates smiles and sparks joy in every bite. Life is sweet, dear friends—enjoy every delicious moment!
Ultimate Homemade Strawberry Shortcake Cheesecake
Ingredients
Method
- In a food processor, combine 1 1/2 cups flour, 1/2 cup sugar, and a pinch of salt.
- Add the cold, cubed butter and pulse until the mixture becomes coarse crumbs.
- Introduce the egg yolk, vanilla extract, and a couple of tablespoons of heavy cream, and pulse until the dough begins to take shape.
- Gently press the dough into the bottom of a 9-inch springform pan.
- Bake at 350°F for 15-18 minutes until lightly golden. Let it cool completely.
- Beat together softened cream cheese and 1 cup of sugar until smooth.
- Add eggs one at a time, then fold in sour cream, vanilla extract, and a touch of flour.
- Pour the cheesecake mix over the cooled crust and bake at 325°F for 45-50 minutes until the center jiggles slightly.
- Toss sliced strawberries with 3 tablespoons of sugar and lemon juice; let sit for at least 30 minutes.
- For optional crumble, mix 1 cup flour, 1/2 cup sugar, and cold cubed butter, then bake at 350°F for 10-12 minutes.
- Once everything is set and cooled, layer the strawberry mixture atop the cheesecake.
- Sprinkle with crumble if desired and refrigerate for at least 4 hours.