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Indulge in Homemade Strawberry Shortcake Cheesecake

Homemade Strawberry Shortcake Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice

Method
 

  1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until mixed well. Press this mixture firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 10 minutes, then let it cool.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the vanilla extract and lemon juice, mixing until incorporated.
  4. Add eggs one at a time, mixing after each addition until just combined. Do not overmix.
  5. Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
  6. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour, then remove.
  7. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
  8. Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe over the top of the cheesecake before adding the strawberries.
  9. Top with sliced strawberries, either arranged neatly or placed in a mound in the center.
  10. Slice and serve chilled, and enjoy the layered delight you've created.