Description
A delightful fusion of creamy cheesecake and fresh strawberries atop a buttery shortbread crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups crushed shortbread cookies
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Mix the crushed shortbread cookies with melted butter in a bowl and press into the bottom of a springform pan; chill.
- Beat the softened cream cheese until smooth, then gradually add sugar and vanilla extract; blend until incorporated.
- Add the eggs one at a time, mixing thoroughly after each; stir in sour cream and heavy cream.
- Pour the creamy filling over the chilled crust and smooth the top; bake at 325°F (160°C) for 50-55 minutes.
- Cool the cheesecake inside the oven for an hour, then refrigerate for at least four hours.
- Combine sliced strawberries with sugar and lemon juice; let sit for 30 minutes.
- Spoon the strawberry topping over the cheesecake just before serving.
Notes
For best results, refrigerate the cheesecake overnight. You can use Greek yogurt instead of sour cream for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg