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Strawberry Shortcake Cheesecake You’ll Love Today

Strawberry Shortcake Cheesecake Youll
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Strawberry Shortcake Cheesecake You’ll Love combines rich cream cheese with fresh strawberries for a delightful dessert experience.

Ingredients

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  • 2 cups vanilla wafer or shortbread cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • 24 oz full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup sour cream
  • 2 to 3 cups fresh strawberries, hulled and sliced
  • 2 to 3 tbsp granulated sugar for macerating strawberries
  • 1 and 1/2 cups whipped cream, whipped with 3 tbsp powdered sugar and 1 tsp vanilla
  • 1 cup golden sandwich cookies, optional, crushed
  • 1/2 cup freeze-dried strawberries, optional, crushed
  • 2 tbsp melted butter, optional
  • 1 loaf store-bought pound cake or angel food, thinly sliced

Instructions

  1. Preheat the oven to 325°F (160°C) and prepare your 9-inch springform pan by lining the bottom with parchment paper and wrapping the sides with aluminum foil to prevent leaks.
  2. Combine the cookie crumbs, melted butter, granulated sugar, and a pinch of salt in a bowl; mix well. Press the mixture firmly into the bottom of your springform pan to create a solid crust.
  3. Beat the cream cheese in a large mixing bowl until smooth and creamy. Gradually add in 1 cup of granulated sugar and mix until well combined, ensuring there are no lumps.
  4. Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon juice, and sour cream until the mixture is smooth and velvety.
  5. Pour the luscious cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
  6. Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and prop the door open to cool gradually for about 1 hour.
  7. Macerate your sliced strawberries by mixing them with 2 to 3 tablespoons of sugar; let them sit while the cheesecake cools.
  8. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Layer the cooled cheesecake with macerated strawberries and whipped cream, finishing with crushed golden sandwich cookies and freeze-dried strawberries for added texture.
  10. Serve alongside thin slices of pound cake or angel food loaf.

Notes

    Nutrition

    Find it online: https://keepityummy.com/strawberry-shortcake-cheesecake-youll/

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