This strawberry shortcake cheesecake combines creamy cheesecake filling with fresh strawberries and a buttery shortcake crumble topping. A rich and fruity dessert perfect for spring and summer.
2 cups crushed vanilla cookies or graham crackers
1/2 cup melted butter
24 oz cream cheese softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups fresh strawberries sliced
2 tablespoons sugar
1 cup crushed vanilla cookies
1/4 cup melted butter
2 tablespoons strawberry gelatin powder optional
1. Preheat oven to 325°F (165°C).
2. Mix crushed cookies with melted butter and press into the bottom of a springform pan.
3. Bake crust for 8–10 minutes then allow it to cool.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time and mix in vanilla extract and sour cream.
6. Pour cheesecake batter over cooled crust.
7. Bake for 45–55 minutes until center is slightly set.
8. Allow cheesecake to cool gradually then refrigerate for several hours.
9. Mix sliced strawberries with sugar and spread over cheesecake.
10. Combine crushed cookies and butter to make crumble topping and sprinkle over strawberries before serving.
Use room temperature cream cheese for a smooth cheesecake filling.
Chill cheesecake for at least 4 hours before serving.
Fresh strawberries provide the best flavor and texture.
Find it online: https://www.broodrecipes.com/strawberry-shortcake-cheesecake/