Strawberry Shortcake Cheesecake

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Let’s settle a debate. Is it better to have cheesecake or strawberry shortcake? The answer is a resounding YES. To both. At the same time. This Strawberry Shortcake Cheesecake is my magnum opus, my desert-island dessert, the thing I make when I really, really want to impress people. We’re taking the best part of shortcake—that buttery, crumbly, soul-warming base—and turning it into a crust that could win awards. Then, we fill it with a luscious, vanilla-specked cheesecake that’s so smooth it’s like silk on your tongue. And because we’re overachievers, we swirl in a tangy strawberry ribbon AND pile a glossy, fresh strawberry compote on top. The first time I made this, I actually did a little happy dance in my kitchen. It’s a project, I won’t lie, but every single minute is worth it. This isn’t just a dessert; it’s a statement.

🎯 QUICK FACTS TABLE

Prep Time	Cook Time	Total Time	Servings	Difficulty
45 minutes	1.5 hours + 6 hr chill	8+ hours	12-14	A Labor of Love

📝 INGREDIENTS SECTION

For the Shortbread Crust (Game Changer!):

• 2 ½ cups shortbread cookie crumbs (about one 10-12 oz bag of Lorna Doone cookies, blitzed in a food processor)
• 6 tbsp unsalted butter, melted
• 1 tbsp granulated sugar

For the Vanilla Bean Cheesecake Filling:

• 4 (8 oz) blocks full-fat cream cheese, softened to room temp (THIS IS NON-NEGOTIABLE)
• 1 ½ cups granulated sugar
• 1 cup full-fat sour cream, at room temp
• 4 large eggs, at room temp
• 1 tbsp vanilla bean paste or extract (the paste has those gorgeous little specks!)
• ¼ cup all-purpose flour

For the Strawberry Swirl & Topping:

• 1 ½ cups fresh strawberries, hulled and finely chopped
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch
• For the Top: 2 cups sliced strawberries + ¼ cup strawberry jam, warmed (for that glossy finish)

👩‍🍳 HOW TO COOK!

1. The Crust & The Pan Prep (The Foundation): Preheat your oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with a double layer of heavy-duty foil. This is our defense against the water bath! Mix the shortbread crumbs, melted butter, and 1 tbsp sugar. Press it firmly into the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then let it cool. Reduce oven temp to 325°F (160°C).
2. The Filling (The Creamy Dream): While the crust cools, make the strawberry swirl. In a small saucepan, cook the 1 ½ cups chopped strawberries, 2 tbsp sugar, and lemon juice over medium heat until juicy. Mix the cornstarch with a teaspoon of water to make a slurry, stir it in, and cook for 1 minute until thick. Let it cool completely. Now, for the cheesecake: Beat the softened cream cheese and 1 ½ cups sugar until it’s completely smooth and no lumps remain. Scrape the bowl! Beat in the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until incorporated after each. Finally, fold in the flour. DO NOT OVERMIX after adding the eggs!
3. The Swirl & The Bath: Pour the cheesecake filling into the cooled crust. Dollop the cooled strawberry mixture on top. Use a knife or skewer to gently swirl it into the batter. Place the foil-wrapped springform pan into a large roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
4. The Long Bake & The Cool Down: Bake for 65-80 minutes at 325°F. The edges should be set but the center will still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking! Then, remove it from the water bath, take off the foil, and cool completely on a rack. Then, refrigerate for at least 6 hours, but overnight is best. Be patient!
5. The Grand Finale: Before serving, run a thin knife around the edge of the pan to release the cheesecake. Arrange the 2 cups of sliced strawberries on top. Brush with the warmed strawberry jam for a gorgeous glossy finish. Slice with a hot, clean knife for perfect pieces.

📊 NUTRITION & TIPS

Pro-Tips Section: Little Tweaks, Big Results:

• [Time Saver] You can make the strawberry swirl compote and the crust a day ahead! Store the crust (covered) at room temp and the compote in the fridge.
• [Essential Technique Tip] The #1 rule for no-crack cheesecake is ROOM TEMPERATURE ingredients and a WATER BATH. The gentle, even heat from the water bath is the secret to that dreamy, creamy texture. Also, don’t overmix the batter after adding the eggs—that incorporates too much air and leads to cracks.

❓ READERS ASKED, WE ANSWERED

Q: Can I use a graham cracker crust instead?
A: You CAN, but the shortbread crust is what really makes it taste like “strawberry shortcake.” It’s buttery, a little less sweet, and has that distinct flavor. If you must swap, use 2 cups graham cracker crumbs with ½ cup melted butter and 2 tbsp sugar. But I highly recommend trying the shortbread version at least once