Homemade Strawberry Shortcake Cheesecake

Ingredients:

1 ½ cups all-purpose flour (for the crust)

½ cup granulated sugar (for the crust)

½ cup unsalted butter, cold and cubed (for the crust)

1 large egg yolk (for the crust)

2–3 tablespoons heavy cream (for the crust)

½ teaspoon vanilla extract (for the crust)

¼ teaspoon salt (for the crust)

450 g (16 oz) cream cheese, softened (for the cheesecake layer)

1 cup granulated sugar (for the cheesecake layer)

3 large eggs, room temperature (for the cheesecake layer)

1 teaspoon vanilla extract (for the cheesecake layer)

½ cup sour cream or Greek yogurt (for the cheesecake layer)

2 tablespoons all-purpose flour (for the cheesecake layer)

2 cups fresh strawberries, hulled and sliced (for the topping)

3 tablespoons granulated sugar (for the topping)

1 teaspoon lemon juice (for the topping)

1 tablespoon strawberry jam (optional, for extra sweetness)

1 cup all-purpose flour (for the crumble)

½ cup granulated sugar (for the crumble)

½ cup cold unsalted butter, cubed (for the crumble)

½ cup chopped toasted almonds or pecans (optional, for the crumble)

Directions:

Prepare the Shortcake Crust:

1.1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.

1.2. In a bowl, mix the flour, sugar, and salt together. Cut in the cold butter until the mixture is crumbly.

1.3. Add the egg yolk, vanilla extract, and heavy cream. Mix until a dough forms.

1.4. Press the dough evenly into the bottom of the pan and bake for 12–15 minutes until lightly golden. Let it cool completely.

Make the Cheesecake Filling:

2.1. Beat the softened cream cheese in a bowl until smooth.

2.2. Gradually add the sugar and mix well.

2.3. Add the eggs one at a time on low speed, then mix in the vanilla extract, sour cream (or Greek yogurt), and flour. Mix just until combined.

2.4. Pour the cheesecake filling over the cooled crust and smooth the top.

Bake the Cheesecake:

3.1. Bake the cheesecake at 350°F (175°C) for 50–60 minutes, until the edges are set and the center slightly jiggles.

3.2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 15–20 minutes.

3.3. Cool completely on a rack, then refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Topping:

4.1. In a bowl, mix the sliced strawberries, sugar, and lemon juice. Let it sit for 15–20 minutes to macerate.

4.2. (Optional) Add strawberry jam for extra gloss and sweetness. Drain any excess juice if needed.

Make the Crunchy Crumble:

5.1. In a bowl, combine the flour and sugar, then cut in the cold butter until coarse crumbs form.

5.2. If using, add the chopped nuts. Bake at 350°F (175°C) for 10–12 minutes until golden and crisp. Let it cool completely.

Assemble the Cheesecake:

6.1. Remove the chilled cheesecake from the pan. Top it with the macerated strawberries, then sprinkle the crumble generously on top.

6.2. Garnish with extra strawberries, mint, or whipped cream if desired.

Serve & Enjoy:

7.1. Slice the cheesecake with a sharp knife, wiping the knife between cuts for perfect layers of crust, creamy cheesecake, juicy strawberries, and crunchy crumble. Enjoy your delicious dessert! 

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling) | Servings: 8 servings