Ingredients for Strawberry Shortcake Cheesecake
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Salt
- Flour
- Strawberry Ice Cream Topping
- Whipped Cream
- Strawberry
- Cream Cheese
- Water
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How to Make Strawberry Shortcake Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Make the shortcake: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in heavy cream until just combined. Press the dough into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until lightly golden. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, then eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake filling over the cooled shortcake crust.
- Bake for 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes. Then, remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Make the whipped cream topping: In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Top the cooled cheesecake with sliced strawberries and whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
278g
Fat
132g
Carbs
41g
