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Strawberry Shortcake Cheesecake Recipe

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4.1 from 72 reviews

  • Author: Emma
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Shortcake Cheesecake combines the delightful crumbly texture of a classic shortcake with the creamy richness of cheesecake, topped with fresh strawberries and a luscious strawberry sauce. Perfect for dessert lovers, this elegant no-bake cheesecake offers a harmonious blend of fruity freshness and creamy indulgence, making it an impressive centerpiece for any occasion.

Ingredients

Scale

Shortcake

  • 1 3/4 cups (228g) all purpose flour
  • 1/4 cup (52g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 tbsp (70g) salted butter
  • 3/4 cup plus 2 tbsp (210ml) heavy whipping cream

Strawberry Sauce

  • 1/4 cup (52g) sugar
  • 3/4 tsp cornstarch
  • 1 tbsp (15ml) water
  • 1/4 cup strawberry puree (from about 10 strawberries)

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tbsp vanilla extract
  • 2 lbs strawberries (divided: 6–10 for lining, 18–24 for topping, remainder for slicing)

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make shortcake dough: In a food processor bowl, combine flour, sugar, baking powder, and baking soda. Add butter and pulse until mixture resembles coarse crumbs. Slowly add heavy cream and pulse until just moistened. Gather dough into a ball and knead gently on a non-stick surface about five turns until just smooth.
  3. Bake shortcake: Press dough evenly into the springform pan. Bake for about 20 minutes or until edges turn golden. Remove from oven, let cool completely on a cooling rack, then remove from pan.
  4. Prepare strawberry sauce: In a saucepan, combine sugar and cornstarch. Stir in strawberry puree and water. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute then remove from heat and cool completely.
  5. Prepare cheesecake pan: Clean the springform pan, spray with non-stick spray, and reassemble with the cooled shortcake at the bottom. Line the gap between pan and shortcake with parchment paper to prevent sticking and contain filling.
  6. Arrange strawberries around edges: Slice 6-10 strawberries similarly sized and place standing against the inside edges of the pan on top of the shortcake layer.
  7. Make cheesecake filling: Beat cream cheese and sugar until smooth and combined. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream gently into the cream cheese mixture in two parts until well combined.
  8. Apply thin cheesecake layer: Spread about 1/2 cup of cheesecake filling thinly over the shortcake base.
  9. Arrange strawberries on cheese layer: Remove green tops from 18-24 strawberries and place them upright, spaced apart, on the thin cheesecake layer.
  10. Fill and top with cheesecake filling: Spoon remaining cheesecake filling over and around the upright strawberries, spreading evenly. Some strawberries may peek through; this is normal.
  11. Chill cheesecake: Refrigerate the assembled cheesecake for 4-5 hours or until firm.
  12. Prepare whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form for decoration.
  13. Assemble final presentation: Remove cheesecake from springform pan and place on serving platter. Pipe whipped cream around the top outer edge of cheesecake. Slice remaining strawberries and arrange inside whipped cream border on top.
  14. Add strawberry sauce: Spoon the cooled strawberry sauce over the strawberries on top of the cake.
  15. Store properly: Refrigerate until ready to serve. Keep in an airtight container and consume within 3-4 days for best freshness.

Notes

  • Ensure cream cheese is at room temperature before mixing for a smooth filling.
  • Do not over-knead the shortcake dough; it should still be slightly crumbly for the best texture.
  • Arrange strawberries upright carefully to create a decorative edge and texture contrast.
  • Chill cheesecake well to allow filling to set properly before serving.
  • Use fresh, ripe strawberries for best flavor and appearance.
  • Store leftovers refrigerated in an airtight container for up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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