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Strawberry Shortcake Cheesecake with Crunch Topping

A tall slice of strawberry shortcake cheesecake featuring layers of cream, macerated strawberries, and a graham cracker crust.
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Create a showstopper dessert that combines creamy cheesecake, fresh strawberries, and a buttery shortcake crumble topping for a rich, layered treat.

Ingredients

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  • 1 1/2 cups crushed shortbread cookies (for crust and topping)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 pound fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 cup crushed shortbread cookies (reserved for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan with parchment paper on the bottom.
  2. Make the crust: Mix 1 cup of crushed shortbread cookies, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup sugar and lemon juice. Let them sit while you prepare the filling. Reserve about 1/3 of the best-looking slices for garnish later.
  4. Make the cheesecake filling: Beat the softened cream cheese and 1 cup sugar until smooth. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the sugared strawberries over the batter. Top with the remaining batter. Gently spoon the remaining strawberries over the top layer.
  6. Bake the cheesecake in a water bath (place the springform pan in a larger roasting pan, then add hot water to the roasting pan until it reaches halfway up the sides of the springform pan). Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the crunch topping: In a small bowl, mix the reserved 1/4 cup crushed shortbread cookies with 1 tablespoon of melted butter (optional, for extra richness).
  9. Finish the dessert: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled cheesecake. Sprinkle the shortbread crunch topping evenly over the whipped cream. Garnish with the reserved fresh strawberry slices.

Notes

  • For a no-bake option, skip the oven steps and chill the cheesecake base for 4 hours before adding the strawberry and topping layers.
  • If you are planning your weekly meals, this dessert pairs well after a light main course, similar to how one might structure a keto meal plan delivery for lighter fare.
  • For a truly stunning presentation, consider swirling a small amount of strawberry puree into the top layer of the batter before baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-shortcake-cheesecake-recipe/