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Strawberry Shortcake Cheesecake

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A delicious twist on the traditional strawberry shortcake, this cheesecake features a creamy filling on a buttery graham cracker crust, topped with fresh strawberries and whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced
  • 1/4 cup sugar (for strawberries)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
  3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Pour the cream cheese mixture over the crust in the springform pan.
  5. Bake for about 60-70 minutes, until the center is set and only slightly jiggly.
  6. Remove from oven and let cool. Then refrigerate for at least 4 hours, or overnight.
  7. In a separate bowl, combine sliced strawberries with 1/4 cup sugar and let sit for about 30 minutes to release juices.
  8. For the whipped cream, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. To serve, top the chilled cheesecake with strawberries and whipped cream.

Notes

Allow cream cheese to come to room temperature for a smoother filling. You can freeze individual slices for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/strawberry-shortcake-cheesecake/

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