This Strawberry Shortcake Cheesecake is a truly show-stopping dessert that harmonizes the creamy indulgence of cheesecake with the light, fruity charm of strawberry shortcake. Featuring a buttery biscuit crust, a velvety cream cheese filling, and a luscious strawberry topping, this decadent yet refreshing treat is perfect for any special occasion.

Servings: 10-12
Prep Time: 30 minutes
Cook Time: 50-60 minutes (plus chilling time)

Ingredients:

For the Crust:

• 1 1/2 cups crushed shortbread cookies (or graham crackers)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (165°C).
2. Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Prepare the Crust

1. In a medium bowl, combine crushed shortbread cookies, sugar, and melted butter.
2. Press the mixture evenly into the bottom of the prepared springform pan.
3. Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
2. Add vanilla extract and mix well.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in sour cream and heavy cream until the mixture is smooth and silky.
5. Pour the cheesecake filling over the cooled crust and smooth the top.

Step 4: Bake the Cheesecake

1. Place the springform pan on a baking sheet to catch any potential leaks.
2. Bake for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
4. Remove from the oven and let it cool completely at room temperature.
5. Refrigerate for at least 4 hours or overnight to allow it to set fully.

Step 5: Prepare the Strawberry Topping

1. In a small saucepan, combine sliced strawberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens (about 5-7 minutes).
3. If a thicker consistency is desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes.
4. Let the topping cool completely before using.

Step 6: Assemble and Serve

1. Once the cheesecake is fully chilled, spread the cooled strawberry topping evenly over the top.
2. Slice using a sharp knife dipped in hot water for clean cuts.
3. Garnish with additional fresh strawberries or whipped cream if desired.

Tips for Success:

• Use fresh strawberries for the best flavor and texture.
• Prevent cracks by avoiding overmixing the batter and allowing the cheesecake to cool gradually.
• Make ahead: The cheesecake can be prepared up to 2 days in advance. Add the strawberry topping just before serving.
• Freezing option: Freeze the baked and cooled cheesecake (without topping) for up to 3 months. Thaw in the refrigerator before adding the topping.

Nutritional Information (per slice, serves 12):

• Calories: ~450
• Protein: ~7g
• Carbohydrates: ~45g
• Fat: ~28g

Enjoy this exquisite Strawberry Shortcake Cheesecake, a perfect blend of creamy richness and bright, fruity flavors. Ideal for birthdays, holidays, or any moment that calls for a truly impressive dessert!