Description
This Strawberry Shortcake Cheesecake combines a luscious vanilla wafer and freeze-dried strawberry crust with a creamy cheesecake filling studded with fresh strawberries, topped with a sweet homemade strawberry compote. Baked to perfection and chilled overnight, it is a delightful dessert that balances rich creaminess with fresh fruity flavors.
Ingredients
Scale
Strawberry Shortcake Crust:
- 1 1/2 cups crushed vanilla wafers or graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup freeze-dried strawberries, crushed
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup whole milk
- 1 1/2 cups fresh strawberries, halved
Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Whipped cream for garnish, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine crushed vanilla wafers, granulated sugar, melted butter, and crushed freeze-dried strawberries. Mix thoroughly until the mixture is well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Refrigerate while you prepare the filling to help it set.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the sugar using an electric mixer until the mixture becomes smooth and creamy, ensuring there are no lumps.
- Add Flavors and Eggs: Mix in the vanilla extract. Then add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Add Remaining Wet Ingredients: Mix in the sour cream, all-purpose flour, and whole milk until the batter is smooth and homogenous.
- Fold in Strawberries: Gently fold the fresh halved strawberries into the cheesecake batter, distributing them evenly without breaking them up too much.
- Assemble and Smooth: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula for an even surface.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 55-70 minutes. The cheesecake is done when the center is set but still slightly wobbly. Then turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for 1 hour, preventing cracks.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set fully and develop flavor.
- Prepare Strawberry Topping: In a small saucepan over medium heat, combine sliced strawberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency. Remove from heat and allow to cool completely.
- Top the Cheesecake: Once the cheesecake is chilled and firm, spread the cooled strawberry topping evenly over its surface.
- Garnish and Serve: Optionally, garnish with whipped cream for added creaminess and visual appeal. Serve chilled for the best flavor and texture.
Notes
- Using freeze-dried strawberries in the crust adds a concentrated strawberry flavor without adding moisture that could affect the crust’s texture.
- Be careful not to overbake the cheesecake; it should still have a slight wobble in the center when done to ensure a creamy texture.
- Allowing the cheesecake to cool gradually and refrigerate overnight improves texture and prevents cracking.
- The strawberry topping can be prepared a day ahead and stored in the refrigerator.
- Use a water bath if desired to further reduce cracking, although this recipe does not specify it.
