Strawberry Shortcake Cheesecake Recipe
Ingredients:
For the Shortcake Crust:
- 2 cups crushed golden Oreos (or vanilla wafers)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon cornstarch
For the Strawberry Layer:
- 2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Shortcake Crumble:
- 1/2 cup golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons butter, melted
Method: Step-by-Step
Step 1: Prepare the Shortcake Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the crushed golden Oreos with the melted butter until it resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat glass to compact it firmly.
- Bake for 10 minutes. Remove and let it cool completely.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 3–4 minutes).
- Gradually add the sugar and continue to beat until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and cornstarch. Beat until the batter is silky and lump-free.
- Pour the cheesecake filling over the cooled crust and smooth out the top.
Step 3: Bake the Cheesecake
- Place the springform pan in a larger roasting pan filled with hot water (this water bath helps prevent cracks).
- Bake at 325°F (160°C) for 60–70 minutes, or until the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- Remove from the oven, let it cool completely, then refrigerate overnight (or at least 6 hours).
Step 4: Prepare the Strawberry Topping
- In a saucepan, combine the chopped strawberries, sugar, and cornstarch.
- Add water and cook over medium heat, stirring frequently until the mixture thickens into a jam-like consistency.
- Let it cool completely before spreading it over the chilled cheesecake.
Step 5: Make the Whipped Cream
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream around the edges of the cheesecake for an elegant finish.
Step 6: Create the Shortcake Crumble
- In a small bowl, mix the crushed golden Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Sprinkle generously over the whipped cream and strawberry topping.
The Final Touch
When you finally slice into this masterpiece, you’ll be met with layers of texture and flavor: the buttery crust, the rich and creamy cheesecake, the vibrant strawberry compote, and the airy whipped cream topped with sweet crumbles.
Every bite is a balance of sweet and tangy, crunchy and creamy. It’s a dessert that dazzles the eyes as much as it delights the taste buds.
Pro Tips:
- Use room temperature ingredients for the smoothest cheesecake filling.
- Don’t skip the water bath—it ensures your cheesecake bakes evenly and doesn’t crack.
- For extra strawberry flavor, fold some strawberry puree into the cheesecake batter before baking.
Why It Exceeded Expectations
At first glance, I knew it would taste good. But what I didn’t expect was just how perfectly each layer complemented the next. The contrast of textures and the punch of real strawberry flavor made it more than just a pretty dessert — it was memorable.
Try it once, and you’ll understand: this isn’t just another cheesecake. It’s the kind of dessert you make for birthdays, celebrations, or just to wow your guests — and yourself.
If you do try this recipe, get ready. Because the moment you see this dessert, you’ll know it’s something special — and just like me, you’ll be blown away.
Enjoy!
