Description
This Strawberry Shortcake Cheesecake is a luscious, layered dessert combining a buttery golden cookie crust, a creamy and fluffy cheesecake filling swirled with a vibrant strawberry layer, and topped with a crisp strawberry shortcake crumb topping and whipped cream. The cake is water-bath baked for a smooth texture and garnished with fresh strawberries for a perfect balance of sweetness and freshness, making it an impressive yet approachable treat for any occasion.
Ingredients
Scale
For the cheesecake crust:
- 2 cups (about 24) golden sandwich cookies (like Golden Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
For the strawberry filling layer:
- 2 cups fresh strawberries, hulled and finely chopped
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons cold water
For the cheesecake filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
- 1/4 teaspoon fine sea salt
For the strawberry shortcake crumb topping:
- 20 golden sandwich cookies (like Golden Oreos)
- 3 tablespoons freeze-dried strawberries, crushed into a powder
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
For assembly and garnish:
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced or halved
- Extra cookie crumbs or whole cookies (optional, for garnish)
- Extra freeze-dried strawberry dust (optional)
Instructions
- Prepare the pan: Lightly grease a 9-inch springform pan with butter or nonstick spray. Line the bottom with a round of parchment paper and optionally line the sides with parchment for easy release. Wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent water seepage during baking.
- Make the crust: Combine finely crushed golden sandwich cookies, melted butter, sugar, and salt in a bowl until crumbs resemble wet sand. Press firmly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup. Chill for 15–20 minutes.
- Prepare the strawberry filling layer: Cook chopped strawberries, sugar, and lemon juice over medium heat until softened and juicy, about 5–7 minutes. Whisk cornstarch and cold water to make a slurry and stir into strawberries; cook another 1–2 minutes until thickened. Mash lightly and cool to room temperature, then chill until slightly cold and spreadable.
- Make the cheesecake filling: Preheat oven to 325°F (160°C). Beat cream cheese until smooth and fluffy, add sugar and mix until combined. Add sour cream, heavy cream, vanilla, and salt, mixing just until smooth. Add eggs one at a time, mixing on low speed after each to avoid incorporating excess air. Tap bowl to release air bubbles.
- Assemble layers before baking: Pour half the cheesecake batter onto chilled crust and smooth. Spoon half to two-thirds of the strawberry mixture over top and gently swirl into batter. Pour remaining batter over and smooth surface. Dollop remaining strawberry mixture on top and lightly swirl for marbled effect.
- Bake the cheesecake in a water bath: Place foil-wrapped springform pan in a large roasting pan on oven rack. Carefully pour boiling water into roasting pan about halfway up the sides. Bake 60–75 minutes until edges are set and the center slightly wobbly. Turn off oven, prop door open, and cool cheesecake in oven for 45–60 minutes.
- Cool and chill completely: Remove cheesecake from water bath and foil. Run a thin knife around edges to loosen. Cool on wire rack for 1–2 hours at room temperature, then refrigerate covered for at least 6 hours or overnight.
- Make the strawberry shortcake crumb topping: Pulse cookies in a food processor until coarse crumbs. Add freeze-dried strawberry powder, sugar, and salt; pulse to combine. Drizzle in melted butter and pulse until mixture clumps with a moist crumb texture. Spread on parchment and air-dry or refrigerate briefly.
- Make the whipped cream topping: Beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until medium to stiff peaks form. Transfer to piping bag or keep in bowl for spreading.
- Unmold the cheesecake: Remove from refrigerator. Run a knife around edges and release springform ring. Transfer cheesecake to serving plate.
- Add the crumb coating: Press crumb mixture onto the sides and top edges of the cheesecake. Optionally sprinkle extra crumbs or freeze-dried strawberry dust over the top.
- Garnish with whipped cream and strawberries: Pipe or spoon whipped cream decoratively on top and around edges. Arrange fresh strawberry halves or slices on the whipped cream, piling some in center for effect. Add extra cookie crumbs or whole cookies if desired.
- Slice and serve: Use a large sharp knife dipped in hot water and dried between slices for clean cuts. Serve chilled. Store leftovers covered in refrigerator for up to 4–5 days.
Notes
- Using room temperature ingredients ensures a smooth cheesecake batter.
- Do not overmix once eggs are added to prevent cracks in the cheesecake.
- Water bath baking helps prevent cheesecake cracking and ensures creamy texture.
- Chilling the crust before assembling improves crust set and prevents sogginess.
- Freeze-dried strawberries in the crumb topping add intense flavor and color without moisture.
- Let the cheesecake cool gradually and fully chill for best texture and flavor development.
- For clean slices, warm your knife in hot water before every cut.
- This cheesecake is best eaten within 4–5 days when stored properly in the fridge.
