Strawberry Shortcake Cheesecake

$- 1 cup graham cracker crumbs - 1/4 cup sugar - 1/3 cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 cup strawberries, hulled and sliced - 1/4 cup strawberry jam - Whipped cream, for topping - Fresh mint leaves, for garnish To make this strawberry shortcake cheesecake, you start with the crust. The crust gives a nice crunch. You need graham cracker crumbs, sugar, and melted butter. Mix these three ingredients well. Press the mixture into a springform pan. Bake it for ten minutes, then let it cool. Next, you make the cheesecake filling. You will use cream cheese, sugar, vanilla extract, eggs, and sour cream. Start by beating the cream cheese and sugar until smooth. Add the vanilla and mix it again. Then, add the eggs one by one. Be gentle here! Overmixing can ruin the texture. Finally, fold in the sour cream. This will make the filling creamy and rich. For the topping, you need fresh strawberries and strawberry jam. Slice the strawberries and mix them with the jam. This gives a sweet and fruity layer. Now, you are ready to layer everything. First, spread the strawberry mix over the cooled crust. Then, pour the cheesecake filling on top. Don't forget the whipped cream and mint leaves for the final touch. They make the cheesecake look and taste amazing! {{ingredient_image_1}} - Preheat the oven to 325°F (163°C). - Prepare the springform pan by greasing it lightly. - Combine 1 cup of graham cracker crumbs, 1/4 cup of sugar, and 1/3 cup of melted butter. - Mix until the crumbs look wet and sandy. - Press the mixture firmly into the bottom of the pan. - Bake for 10 minutes, then let it cool. - Beat 2 cups of softened cream cheese with 1 cup of sugar until smooth. - Add 1 teaspoon of vanilla extract and mix well. - Add 3 large eggs one at a time. Beat gently after each egg. - Fold in 1 cup of sour cream until just mixed. - In a small bowl, mix 1 cup of sliced strawberries with 1/4 cup of strawberry jam. - Spread the strawberries evenly over the cooled crust. - Pour the cheesecake filling on top of the strawberries. - Bake for 50-60 minutes until the center is set but still wobbly. - Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour. - Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours. - For best results, chill it overnight. - Run a knife around the edge of the springform pan. - Carefully release the springform and remove the sides. - Top with whipped cream and garnish with fresh mint leaves before serving. - Avoid overmixing after adding eggs. Mixing too much can make the cake dense. - Understand when the cheesecake is perfectly baked. It should be set but wobbly in the center. - Use fresh strawberries for a vibrant topping. They add color and taste. - Experiment with different jams for varied flavors. Raspberry or blueberry jams can be great choices. - Drizzle the cheesecake with chocolate or caramel sauce. This adds a sweet touch. - Pair it with a cup of coffee or tea. The warmth complements the cheesecake well. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother and creamier cheesecake filling. Don’t Overmix: When adding the eggs and sour cream, mix just until combined. Overmixing can incorporate too much air into the batter, leading to cracks in your cheesecake. Cooling Method: After baking, let the cheesecake cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracks and keeps the texture creamy. Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight. This allows the flavors to meld and improves the overall taste. {{image_2}} You can add a twist with chocolate! To make a chocolate version, mix cocoa powder into your crust or filling. This will give your cheesecake a rich taste. Use about 1/4 cup of cocoa powder. It blends well with the cream cheese. The chocolate flavor pairs nicely with the strawberries. Want to try something different? Swap out strawberries for a mix of your favorite berries. Raspberries, blueberries, and blackberries work great together. This change adds colorful layers and unique flavors. Each bite becomes a berry explosion. Plus, it makes the cheesecake look beautiful! If you need a gluten-free option, don’t worry! You can use gluten-free graham crackers for the crust. They work just as well. Just crush them like regular graham crackers. This way, everyone can enjoy this tasty treat. It’s easy to make it fit various diets! You can keep the strawberry shortcake cheesecake in the fridge for up to five days. Make sure to cover it well with plastic wrap. This will keep it fresh and tasty. If you leave it uncovered, it can dry out. To freeze leftovers, first, let the cheesecake cool completely. Then wrap it tightly in plastic wrap and aluminum foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When you're ready to eat it, you can enjoy the same great flavor. To thaw the cheesecake, move it from the freezer to the fridge. Let it sit there for about 6 to 8 hours. This slow thawing keeps the texture nice. If you're in a hurry, you can thaw it at room temp for about 2 hours. Just be sure to keep it covered. To cut cheesecake, use a sharp knife. Dip the knife in hot water to warm it. Wipe the knife clean after each cut. This gives you nice, clean slices. You want each piece to look good. Yes, you can use low-fat cream cheese. It will make the cheesecake lighter. The taste may change slightly, but it can still be tasty. Just ensure it is softened before mixing. To adjust the sweetness, add or reduce sugar. If you want it sweeter, add more sugar to the filling. For less sweet, cut back on sugar. You can also use less jam for a less sweet topping. Check the cheesecake after 50 minutes in the oven. The center should be set but still jiggle a bit. It will firm up as it cools. This way, you get a creamy texture, not a dry one. Yes, you can make this cheesecake in advance. It tastes even better after chilling overnight. Just cover it well and keep it in the fridge. This way, flavors blend nicely for a great taste. You’ve learned how to make a delicious cheesecake from scratch. We covered the tasty ingredients, the simple steps for baking, and tips for perfecting your dessert. Remember to chill it well for the best texture. Feel free to try variations and be creative with toppings. Cheesecake is fun to make and share. Enjoy every bite and impress your friends with your baking skills!$

A delicious fusion of strawberry shortcake and cheesecake, topped with whipped cream and fresh mint.

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Course Dessert

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

1 cup graham cracker crumbs
1 4 cup sugar
1 3 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup strawberries, hulled and sliced
1 4 cup strawberry jam
to taste whipped cream, for topping
to taste fresh mint leaves, for garnish

Instructions

Preheat your oven to 325°F (163°C).
In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the cream cheese with 1 cup sugar until smooth. Add in the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
Gently fold in the sour cream until just combined.
In a small bowl, mix the sliced strawberries with the strawberry jam until the strawberries are well coated. Spread the strawberries evenly over the cooled crust.
Pour the cheesecake filling over the strawberries in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Once chilled, run a knife around the edge of the pan before releasing the springform. Top with whipped cream and garnish with fresh mint leaves before serving.

Notes

For best results, chill overnight.

Keyword cheesecake, dessert, strawberry