Description
A decadent layered dessert combining creamy cheesecake, fluffy strawberry shortcake, and fresh strawberries, finished with whipped cream for a rich and refreshing treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 cups fresh strawberries, sliced
- 1 cup strawberry shortcake crumbs or crushed vanilla wafers
- 1/4 cup strawberry sauce or jam
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan to form the crust.
- Bake the crust for 8–10 minutes, then remove and allow it to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 40–45 minutes until the center is slightly set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Top the chilled cheesecake with whipped cream, sliced strawberries, strawberry sauce, and shortcake crumbs.
- Slice and serve chilled.
Notes
- Use fresh ripe strawberries for the best flavor.
- Chilling overnight improves the texture and flavor of the cheesecake.
- A water bath can be used during baking to reduce cracking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American