Description
A stunning combination of creamy vanilla cheesecake and classic strawberry shortcake flavors. This layered dessert features a smooth cheesecake base, sweet strawberry topping, and a buttery shortcake crumble for the perfect finish.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted (for crust)
- 24 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 lb fresh strawberries, chopped
- 1/4 cup granulated sugar (for strawberry filling)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla cake mix, dry
- 1/4 cup unsalted butter, melted (for crumble)
- Whipped cream (for garnish)
- Fresh strawberries (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- Beat softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in sour cream and vanilla extract until fully combined.
- Pour the filling over the crust and smooth the top. Bake for 60–70 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate until fully chilled.
- In a saucepan over medium heat, combine chopped strawberries, 1/4 cup sugar, cornstarch, and water. Cook, stirring, until thickened. Remove from heat and cool completely.
- Mix crushed freeze-dried strawberries, dry cake mix, and 1/4 cup melted butter until crumbly.
- Spread the cooled strawberry filling over the chilled cheesecake. Sprinkle evenly with shortcake crumble.
- Garnish with whipped cream and fresh strawberries before slicing and serving.
Notes
- For best texture, chill the cheesecake at least 4 hours or overnight before assembling.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute frozen strawberries if fresh are unavailable; thaw and drain excess liquid before cooking.
- For cleaner slices, dip a sharp knife in hot water and wipe dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg
