Strawberry Shortcake Cheesecake
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- Preheat and prepare crust. Preheat your oven to 350°F (175 °C). In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk, vanilla, and heavy cream, pulsing until the dough just begins to come together.
- Form and bake crust. Press the dough firmly into the bottom of a 9-inch (23 cm) springform pan. Use the flat bottom of a measuring cup to smooth the surface evenly. Bake for 15–18 minutes, or until lightly golden. Remove from oven and let cool completely.
- Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream (or yogurt), and the 2 tablespoons of flour until just combined.
- Pour filling and bake cheesecake. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Reduce oven temperature to 325°F (165 °C), then bake for 45–50 minutes — until the edges are set but the center still jiggles slightly when gently shaken.
- Prepare the strawberry topping. While the cheesecake bakes, in a medium bowl combine sliced strawberries, 3 tablespoons sugar, lemon juice, and optional strawberry jam. Stir gently and let sit for at least 30 minutes so the berries release their juices and form a natural syrup.
- Optional: bake crumble topping. On a baking sheet, mix the flour, sugar, and cold cubed butter with your fingertips until crumbly. Add nuts if using. Bake at 350°F (175 °C) for 10–12 minutes until golden and crisp. Let cool completely.
- Assemble the cheesecake. Once the cheesecake is completely cooled, spread the strawberry mixture over the top. If using crumble, sprinkle it over the strawberries (or serve on the side). For best texture, refrigerate for at least 4 hours — preferably overnight — to allow the layers to set and flavors to meld.
- Slice and serve. For clean slices, dip a sharp knife in hot water, wipe dry between cuts, and serve with optional whipped cream or extra strawberries on the side.
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