Description
Indulgent strawberry shortcake cheesecake merges classic dessert favorites into one irresistible creation. Creamy cheesecake layers nestle between buttery shortcake crumbles, promising sweet satisfaction with each luxurious bite for passionate dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (280 grams) all-purpose flour
- 1 3/4 cups (350 grams) granulated sugar
- 16 ounces (454 grams) cream cheese
- 1 cup (227 grams) unsalted butter
- 4 large eggs
Dairy and Liquid Ingredients:
- 1 cup (240 milliliters) whole milk
- 2 tablespoons (30 milliliters) heavy cream
- 1/2 cup (120 milliliters) granulated sugar
Additional Ingredients:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (150 grams) crushed golden oreos
- 1/4 cup (15 grams) freeze-dried strawberries, crushed
- 4 cups (480 grams) powdered sugar
- 3 tablespoons (45 milliliters) unsalted butter, melted
- 3 teaspoons vanilla extract
Instructions
- Carefully prepare the cheesecake foundation by combining softened cream cheese with granulated sugar, whisking until silky and uniform.
- Gently incorporate eggs and pure vanilla extract, mixing thoroughly to create a smooth, luxurious batter.
- Transfer the creamy mixture into a parchment-lined springform pan, ensuring even distribution.
- Bake in a preheated oven at 325°F, watching carefully until the center sets with a gentle wobble, approximately 35-40 minutes.
- Allow the cheesecake to cool completely, then refrigerate to firm up its delicate texture.
- For the cake layers, sift together flour, baking powder, and a pinch of salt in a separate mixing bowl.
- Cream room-temperature butter with sugar until light and fluffy, creating a voluminous base.
- Introduce eggs individually, beating well after each addition to maintain a consistent emulsion.
- Alternate adding dry ingredients and milk, folding gently to preserve the batter’s airiness, then incorporate vanilla extract.
- Divide the batter evenly between prepared cake pans, spreading smoothly to ensure uniform baking.
- Bake at 350°F until a toothpick emerges clean, approximately 25-30 minutes.
- Create the strawberry crunch topping by pulverizing Oreo cookies, blending with melted butter and crushed freeze-dried strawberries.
- Once all components have cooled, position the first cake layer on a decorative serving plate.
- Apply a thin layer of frosting as a delicate binding agent between layers.
- Carefully place the chilled cheesecake layer atop the first cake layer.
- Crown with the second cake layer, then generously frost the entire exterior.
- Meticulously press the strawberry crunch mixture onto the cake’s sides and top, creating a textural masterpiece.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing to achieve a silky cheesecake texture.
- Use fresh, ripe strawberries for the most vibrant flavor and natural sweetness in the crunch topping.
- Freeze-dried strawberries provide intense fruit flavor without adding extra moisture to the topping.
- Chill the cheesecake layer completely before assembly to prevent structural collapse and maintain clean layers.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg