Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

Servings: 10-12 Prep: 30 minutes, plus 12 hours of chilling Cook Time: 1 hour and 30 minutes


For the Crust:

1½ Cups Shortbread cookie crumbs, from 15 whole cookies

5 Tbsp unsalted butter, melted

2 Tbsp Cook's Pure Vanilla Powder

1/8 Tsp Salt

For the Strawberry Glaze:

1 Pint Fresh Strawberries, Chopped

1 Cup Sugar

1/2 Cup Water

1 Tsp Cook's Pure Strawberry Extract

5 Strawberry Candies (Optional)

For the Filling:

32 oz  Cream cheese, at room temperature

2 Cups Sugar

3 Tbsp all-purpose flour

3 Tbsp Cook's Pure Vanilla Extract

¼ Tsp Salt

6 Large Eggs

½ Cup Sour cream

For the Topping:

1 Cup Sour Cream

1/4 Cup Strawberry Glaze

For the Assembly:

Sliced Strawberries

Strawberry Glaze


A 9" Springform cheesecake pan and aluminum foil are required.


For the Crust:

  1. Preheat the oven to 375°F.
  2. Prepare the pan by wrapping the bottom of the pan with aluminum foil twice so that no seams are on the bottom of the pan. Use two pieces of foil in a cross pattern. This is important as boiling water will be added to the bottom of the pan to prevent cracking and the water will seek into the cheesecake if there is any exposure to the water.
  3. In a food processor, pulse the cookies into fine crumbs and then add the salt, and Vanilla Powder into the food processor and pulse until all combined.
  4. Add the melted butter and then pulse until fully combined and the texture is that of wet sand.
  5. Press the crust into the bottom of the pan firmly with your fingers, a glass, or a spoon.
  6. Bake for 12 minutes.

For the Strawberry Glaze:

  1. In a medium saucepan, heat the candies, sugar, and water so that all of the candies and sugar are dissolved and the mixture is boiling.
  2. In three batches, add in the strawberries and let cook for 5 minutes, then strain the berries out and add the next batch.
  3. Reduce the liquid to 1/2, then remove from the heat.
  4. Add in the strawberry extract. Let Cool.
  5. Brush the glaze on top of the cooled cookie crust.

For the Cheesecake:

  1. In a bowl of an electric mixture, beat together the cream cheese, sugar, and flour until the ingredients are just smooth.
  2. Add the Vanilla Extract and salt into the batter and mix on low speed until fully combined. Scrape the bottom of the bowl with a rubber spatula to fully and evenly incorporate all of the ingredients.
  3. Add the eggs, one at a time, mixing thoroughly after each addition and scraping the bottom of the bowl with a rubber spatula.
  4. Mix the in the sour cream and beat until smooth, but do not overmix.
  5. Pour the batter into the pan with the baked crust.
  6. Place the springform pan into a sheet pan and pour 1/2 cup boiling water into the bottom of the pan.
  7. Place in the middle rack over the oven and bake for 1.5 hours or until the top is lightly browned and the cake is just set but still jiggly.
  8. Remove the cake pan from the water and sheet pan. Let set for 1 hour at room temperature and then let the cake in a refrigerator for an additional 12 hours.

For the Sour Cream Topping:

  1. Combine the ingredients in a bowl and mix until smooth. Pour over cooled (room temperature) cheesecake. Refrigerate until ready to serve.

For the Assembly:

  1. Arrange the strawberry slices on top of the cake.
  2. Gently brush the strawberries with the glaze.
  3. Refrigerate until ready to serve.