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Ultimate Homemade Strawberry Shortcake Cheesecake

A luxurious blend of creamy cheesecake and fresh strawberries on a buttery crust, perfect for celebrations or weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, cold and cubed Ensure butter is cold for a crumbly crust.
  • 1 large egg yolk Use large egg yolk.
  • 2-3 tablespoons heavy cream
  • 0.5 teaspoons vanilla extract
  • 0.25 teaspoons salt
For the cheesecake layer
  • 450 g cream cheese, softened Ensure cream cheese is at room temperature.
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream or Greek yogurt Both options are fine.
  • 2 tablespoons all-purpose flour
For the topping
  • 2 cups fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon strawberry jam (optional) For extra sweetness.
For the crumble (optional)
  • 1 cup all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups cold unsalted butter, cubed
  • 0.5 cups chopped toasted almonds or pecans (optional) For added texture.

Method
 

Preparation of the crust
  1. Combine flour, sugar, and salt in a food processor. Add cold cubed butter and pulse until it resembles coarse crumbs.
  2. Add egg yolk, vanilla extract, and 2 tablespoons of heavy cream. Pulse until the dough just comes together.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for 15-18 minutes until lightly golden. Allow to cool.
Making the cheesecake filling
  1. Beat softened cream cheese and sugar until smooth and fluffy, about 3 minutes.
  2. Add eggs one at a time, mixing well after each addition. Fold in sour cream, vanilla, and flour until just combined.
  3. Pour over cooled crust and smooth the top. Bake at 325°F (165°C) for 45-50 minutes until the center is almost set but still slightly jiggly.
Preparing the strawberry topping
  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let them marinate for at least 30 minutes.
Optional crumble topping
  1. Mix flour, sugar, and cold cubed butter until crumbly. Bake at 350°F (175°C) for 10-12 minutes until golden.
Assembly
  1. Once cooled, spread the strawberry mixture over the cheesecake. Optionally sprinkle with crumble.
  2. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Notes

For the ultimate creaminess, ensure cream cheese is at room temperature before mixing. A well-cooled cheesecake will slice beautifully without cracking. Consider adding a splash of balsamic vinegar to the strawberries for a unique flavor twist.