Homemade Strawberry Shortcake Cheesecake

• Prep Time: 30 minutes (plus macerating time for strawberries)

• Cook Time: 1 hour 15 minutes – 1 hour 30 minutes

• Cooling Time: 4-6 hours (or preferably overnight)

• Total Time: ~6-8 hours (largely inactive)

• Intensity: Intermediate – This recipe requires attention to detail, particularly during the mixing and baking phases to prevent cracking. Patience during the cooling process is non-negotiable for the perfect texture.

Equipment You’ll Need

• 9-inch springform pan

• Stand mixer or a hand mixer and a large bowl

• Food processor (for the crust, or you can use a pastry cutter)

• Medium and small mixing bowls

• Aluminum foil

• Roasting pan or a larger baking dish (for the water bath)

Ingredients

For the Shortcake Crust:

• 2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 1/2 cup (1 stick) unsalted butter, melted

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

For the Cheesecake Filling:

• 4 (8-ounce) blocks full-fat cream cheese, completely softened to room temperature

• 1 ¼ cups granulated sugar

• 1 cup full-fat sour cream, at room temperature

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

For the Strawberry Shortcake Topping:

• 1.5 pounds fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar

• 1 teaspoon fresh lemon juice

• 1 cup heavy whipping cream, cold

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Instructions

Part 1: The Shortcake Crust

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

2. Combine Dry Ingredients: In a food processor or a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and 1/4 teaspoon salt. Pulse or whisk to combine.

3. Add Wet Ingredients: While pulsing, or while stirring with a fork, pour in the melted butter and 1/2 teaspoon vanilla extract. Mix until the mixture resembles wet sand and holds together when pinched.

4. Form the Crust: Press the crumb mixture firmly and evenly into the bottom and about halfway up the sides of the prepared springform pan. Use the flat bottom of a measuring cup to create a compact, level base.

5. Pre-Bake: Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).

Part 2: The Cheesecake Filling

1. Start the Filling: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese and 1 ¼ cups sugar on medium-low speed until the mixture is perfectly smooth, creamy, and free of any lumps. Scrape down the bowl and beater thoroughly. This is the most critical step to avoid a lumpy filling.

2. Incorporate Base Ingredients: Beat in the sour cream and 1 tablespoon of vanilla extract until just combined. Add the flour and salt, mixing until incorporated.

3. Add Eggs Gently: With the mixer on the lowest possible speed, add the eggs one at a time, mixing until just combined after each addition. Do not overmix once the eggs are in; this incorporates too much air and can cause the cheesecake to puff and crack.

4. Final Scrape: Scrape down the bowl and paddle one final time to ensure everything is homogeneous.

5. Prepare for Water Bath: Pour the filling into the slightly cooled crust. Smooth the top with a spatula. Place the foil-wrapped springform pan into a large roasting pan. Bring a kettle of water to a boil.

6. The Bake: Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath (or bain-marie) provides gentle, even heat, which is the secret to a creamy texture and a crack-free surface.

7. Bake: Bake at 300°F for 75-90 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. The center should read about 150°F (65°C) on an instant-read thermometer.

8. Cool Slowly: Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This gradual temperature change is the second defense against cracking.

Part 3: Assembly & Topping

1. Macerate Strawberries: While the cheesecake is in its initial cool-down, combine the sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Toss to coat and let sit for at least 30 minutes. The berries will become soft and release their natural juices, creating a syrup.

2. Chill Thoroughly: After the hour in the oven, remove the cheesecake from the water bath, carefully remove the foil, and place it on a wire rack to cool completely to room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This sets the texture perfectly.

3. Final Toppings: Just before serving, whip the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla until soft peaks form. Remove the chilled cheesecake from the springform pan. Top with the macerated strawberries and their juices, then dollop with the fresh whipped cream. Serve immediately.

The Last of the Recipe: Storage & Reheating

• Storing Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For best results, store the cheesecake base separately and add the strawberry topping and fresh whipped cream just before serving each slice to prevent a soggy crust.

• Freezing: This cheesecake freezes exceptionally well without the toppings. Wrap the fully chilled, naked cheesecake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before topping and serving.

• Reheating: Cheesecake is best served cold. Do not reheat.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

• Serving Size: 1 slice (1/12th of cheesecake)

• Calories: 685 kcal

• Total Fat: 46g

• Saturated Fat: 27g

• Cholesterol: 185mg

• Sodium: 480mg

• Total Carbohydrates: 60g

• Dietary Fiber: 2g

• Sugars: 49g

• Protein: 10g

Chef’s Notes & Customizations

• Room Temperature is Key: Ensuring your cream cheese, sour cream, and eggs are at room temperature is not a suggestion—it’s a rule. This prevents overmixing and ensures a silky, lump-free batter.

• Avoiding Cracks: The combination of the water bath, low-and-slow baking, and gradual cooling is your best defense. If a small crack does appear, don’t worry! The strawberry topping will cover it beautifully.

• Flavor Twists: Add the zest of one lemon to the cheesecake filling for a bright, zesty note. For a true “shortcake” flavor, you can replace 1/2 cup of the graham cracker crumbs with crushed vanilla wafers or shortbread cookies.

• Gluten-Free Option: Use certified gluten-free graham crackers for the crust and replace the 2 tablespoons of flour in the filling with cornstarch.