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Best Strawberry Shortcake Cheesecake Dessert

A decadent, creamy cheesecake topped with a vibrant strawberry compote and fresh whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
Strawberry Topping
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tbsp lemon juice
Whipped Cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Roasting pan
  • Electric mixer
  • Mixing bowls
  • Saucepan

Method
 

Steps
  1. Preheat oven to 325°F and wrap a 9-inch springform pan with heavy-duty foil.
  2. Combine crust ingredients and press firmly into the bottom of the prepared pan.
  3. Beat cream cheese until smooth, then incorporate sugar, eggs, vanilla, sour cream, and flour until just combined.
  4. Pour filling over the crust and tap the pan to release air bubbles.
  5. Place pan in a water bath inside a roasting pan and bake for 60-70 minutes.
  6. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
  7. Simmer strawberries, sugar, and lemon juice in a saucepan for 10-12 minutes until thickened; cool completely.
  8. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Top the chilled cheesecake with strawberry sauce and whipped cream before serving.

Notes

Use full-fat cream cheese for the richest flavor. Keep refrigerated for up to 5 days. Ensure all dairy ingredients are at room temperature before mixing.