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A delicious slice of Strawberry Shortcake Cheesecake with a thick strawberry topping and crumbly garnish on a white plate.
Daniel

Strawberry Shortcake Cheesecake

Indulge in the best of both worlds with this Strawberry Shortcake Cheesecake! A creamy, rich cheesecake filling infused with fresh strawberries sits atop a buttery vanilla wafer crust, all crowned with a vibrant strawberry topping and fluffy whipped cream.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Wafer Crust
  • 2 cups vanilla wafer crumbs about 40-50 wafers, finely crushed
  • 1/2 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • Pinch salt
For the Strawberry Cheesecake Filling
  • 32 oz cream cheese 4 blocks, full-fat, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1/2 cup sour cream full-fat, room temperature
  • 2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1 1/2 cups fresh strawberries diced small
For the Strawberry Topping
  • 2 cups fresh strawberries sliced or quartered
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch optional, for thicker sauce
  • 2 tbsp water if using cornstarch
For the Whipped Cream
  • 2 cups heavy cream very cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Small saucepan
  • Measuring cups and spoons
  • Rubber spatula
  • Roasting pan (for water bath)

Method
 

Prepare the Crust
  1. Preheat oven to 325°F (160°C).
  2. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water bath leakage.
  3. In a medium bowl, combine vanilla wafer crumbs, melted butter, 2 tablespoons granulated sugar, and a pinch of salt. Mix until well combined.
  4. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  5. Bake for 8-10 minutes. Remove from oven and let cool slightly while preparing the filling.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Gradually add 1 1/2 cups granulated sugar and beat until just combined, about 1 minute. Do not overmix.
  3. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Overmixing eggs can cause cracks.
  4. Stir in the sour cream and vanilla extract until smooth.
  5. Gently fold in the all-purpose flour until no lumps remain.
  6. Gently fold in the diced fresh strawberries.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (creating a water bath).
  3. Carefully transfer the roasting pan to the preheated oven.
  4. Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
  5. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 20 minutes. This prevents cracking.
  6. Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let cool completely on a wire rack at room temperature (about 1-2 hours).
  7. Once completely cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before adding toppings.
Prepare the Strawberry Topping
  1. In a small saucepan, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice.
  2. If using cornstarch for a thicker sauce, whisk together 1 tsp cornstarch and 2 tbsp water in a small bowl until smooth. Add to the strawberry mixture.
  3. Cook over medium heat, stirring occasionally, until the sugar dissolves and the strawberries soften slightly, and the sauce thickens (if using cornstarch), about 5-7 minutes.
  4. Remove from heat and let cool completely before applying to the cheesecake.
Prepare the Whipped Cream
  1. In a large, very cold mixing bowl (you can chill the bowl and whisk attachment in the freezer for 10-15 minutes), combine cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer on high speed, beat until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it will become grainy.
Assemble and Serve
  1. Once the cheesecake is fully chilled, carefully run a thin knife around the edge of the pan before releasing and removing the sides of the springform pan.
  2. Spread the cooled strawberry topping evenly over the top of the cheesecake.
  3. Pipe or dollop the freshly made whipped cream around the edges or over the entire top of the cheesecake, as desired. Garnish with a few fresh strawberry slices if desired.
  4. Slice and serve immediately.

Notes

For best results, ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature; this helps create a smooth, lump-free cheesecake batter. Do not overmix the cheesecake filling once eggs are added; overmixing incorporates too much air, which can cause cracks. The water bath is crucial for preventing cracks and ensuring an even, creamy texture. Cheesecake must be thoroughly chilled before serving to set properly and achieve the best flavor and texture. Leftovers can be stored covered in the refrigerator for up to 3-4 days.