Here is a complete, detailed, step-by-step recipe for Homemade Strawberry Shortcake Cheesecake, written clearly and simply, without emojis.
Homemade Strawberry Shortcake Cheesecake
Yield
One 9-inch springform pan
Serves 10–12
Ingredients
For the Crust
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2 cups crushed vanilla biscuits or graham crackers
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½ cup unsalted butter, melted
For the Cheesecake Filling
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680 g (24 oz) cream cheese, softened (3 blocks)
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1 cup granulated sugar
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3 large eggs, room temperature
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1 cup heavy cream or fresh cream
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour or cornstarch
For the Strawberry Sauce
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2 cups fresh strawberries, chopped
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½ cup sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
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2 tablespoons water
For the Strawberry Shortcake Crumble
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1 cup vanilla cake crumbs or vanilla biscuits, crushed
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¼ cup unsalted butter, melted
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¼ cup strawberry gelatin powder or strawberry syrup
Step-by-Step Directions
Step 1: Prepare the Crust
Mix crushed biscuits with melted butter until evenly combined.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Refrigerate for 20 minutes or bake at 170°C (340°F) for 10 minutes, then cool completely.
Step 2: Make the Strawberry Sauce
Add strawberries, sugar, and lemon juice to a saucepan over medium heat.
Cook for 5–7 minutes until strawberries soften and release juice.
Mix cornstarch with water, add to the pan, and stir continuously until thickened.
Remove from heat and cool completely.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Add eggs one at a time, mixing gently after each addition.
Add heavy cream, vanilla extract, and flour. Mix on low speed until just combined. Do not overmix.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust.
Spoon a layer of strawberry sauce over the batter.
Add remaining cheesecake batter and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Step 5: Bake the Cheesecake
Preheat oven to 160°C (320°F).
Place the springform pan on a baking tray. For best results, place a pan of hot water on the lower oven rack to prevent cracks.
Bake for 60–70 minutes until edges are set and the center slightly jiggles.
Turn off the oven and leave the door slightly open for 30 minutes.
Step 6: Cool and Chill
Remove cheesecake from oven and cool completely at room temperature.
Refrigerate for at least 6 hours, preferably overnight.
Step 7: Prepare the Strawberry Shortcake Crumble
Mix cake crumbs with melted butter and strawberry gelatin powder or syrup.
Stir until crumbs are evenly coated and slightly moist.
Step 8: Decorate
Spread remaining strawberry sauce on top of chilled cheesecake.
Sprinkle strawberry shortcake crumble generously over the top.
Garnish with fresh strawberries if desired.
Step 9: Slice and Serve
Use a sharp knife dipped in hot water for clean slices.
Serve chilled.
Storage
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Refrigerate up to 5 days
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Freeze slices up to 2 months (wrap tightly)
