Preheat oven to 160°C / 325°F. Grease a 9-inch springform pan and wrap the outside with heavy-duty foil
if using a water bath (recommended for the creamiest, crack-free finish).
Step 2: Make the crust
Mix cookie crumbs, optional freeze-dried strawberries, sugar, salt, and melted butter.
Press firmly into the bottom of the pan (and slightly up the sides if you like).
Bake for 8–10 minutes. Cool while you make the filling.
Step 3: Make the strawberry filling (if homemade)
In a saucepan over medium heat, cook strawberries, sugar, and lemon juice until juicy and bubbling (5–7 minutes).
Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.
Cool completely before layering.
Step 4: Make the cheesecake filling
Beat cream cheese and sugar on low-medium just until smooth. Add sour cream, heavy cream, vanilla, and salt.
Mix until combined. Add eggs one at a time, mixing on low just until blended.
(Don’t overmix—too much air can cause cracks.)
Step 5: Assemble layers
Pour half the cheesecake batter over the cooled crust. Spoon small dollops of strawberry filling and gently swirl (optional).
Add remaining batter and smooth the top. You can swirl a little more strawberry filling on top, but keep it light.
Step 6: Bake
For a water bath: place springform pan in a larger roasting pan and add hot water halfway up the sides.
Bake for 60–75 minutes, until the edges are set and the center has a slight jiggle.
Step 7: Cool slowly
Turn off oven, crack the door, and let cheesecake sit for 45–60 minutes.
Then cool at room temperature for another 30–45 minutes before refrigerating.
Step 8: Chill
Refrigerate at least 6 hours (overnight is best) for clean slicing.
Step 9: Make the crumble topping
Mix crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly.
Sprinkle generously over the chilled cheesecake. Add whipped cream and fresh strawberries if desired.
Success check: Thick, creamy cheesecake with a buttery crust, bright strawberry layer, and a crunchy strawberry shortcake crumble.
Serving and Storage:
Serving
Slice with a sharp knife dipped in hot water and wiped dry between cuts.
For best flavor, let slices sit 5 minutes at room temperature before eating.
Storage
Store cheesecake covered in the refrigerator for 4–5 days.
Freezing
Freeze slices (without fresh fruit garnish) for up to 2 months.
Thaw overnight in the refrigerator.
Tips:
Tip 1: Room-temperature ingredients matter
Soft cream cheese and room-temp eggs blend smoothly, preventing lumps and overmixing.
Tip 2: Mix gently
Overmixing adds air and can cause cracks. Keep the mixer on low once eggs go in.
Tip 3: Water bath = ultra creamy
A water bath helps bake evenly and reduces cracking. If you skip it, bake on a lower rack and avoid overbaking.
Tip 4: Chill long enough
Cheesecake needs time to set. Overnight chilling gives the cleanest slices and best texture.
Tip 5: Freeze-dried strawberries are the flavor booster
They add intense strawberry flavor without extra liquid—perfect for crumble and crust.
Variations:
1) No-Bake Strawberry Shortcake Cheesecake
Use a no-bake cheesecake filling (cream cheese + whipped topping) and chill until firm.
Great for hot weather and easy prep.
2) Strawberry Crunch Cheesecake Bars
Bake in a lined 9×13 pan for thinner bars. Reduce bake time and slice into squares.
3) Mixed Berry Shortcake Cheesecake
Use a mix of strawberries and raspberries for a more complex fruit layer.
4) Chocolate-Dipped Strawberry Version
Add a thin chocolate layer between crust and cheesecake or drizzle chocolate over the finished cake.
5) Extra Lemon Brightness
Add 1 tbsp lemon zest to the cheesecake batter for a fresh strawberry-lemon twist.
Conclusion:
This Homemade Strawberry Shortcake Cheesecake is the ultimate crowd-pleaser: creamy, rich, and loaded with strawberry flavor,
with that crunchy shortcake crumble that makes every bite nostalgic and fun. It’s beautiful for celebrations, reliable for make-ahead,
and customizable enough to become your signature dessert. One slice in, and you’ll understand why it’s a “special occasion” favorite
that people request again and again.
FAQ:
Can I use strawberry jam instead of homemade filling?
Yes. Use 3/4 to 1 cup strawberry preserves. Homemade filling tastes fresher, but jam is a great shortcut.
How do I prevent cracks?
Use room-temperature ingredients, mix gently, avoid overbaking, and cool slowly.
A water bath is the most reliable crack-prevention step.
Do I have to use a springform pan?
It’s strongly recommended for clean removal. If you use a regular pan, line with parchment and plan to serve from the pan.
What if I don’t have freeze-dried strawberries?
You can skip them, but the crumble will be less “strawberry shortcake” flavored.
Add a little strawberry gelatin powder or use extra crushed cookies for texture.
How long should I chill before slicing?
At least 6 hours, but overnight is best for firm, clean slices.
Can I freeze the whole cheesecake?
Yes. Freeze un-garnished and well-wrapped. Thaw overnight in the fridge, then add crumble and toppings fresh.
