Homemade Strawberry Shortcake Cheesecake

Instructions

1️⃣ Prepare the Shortcake Crust

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easier removal.
2. In a medium bowl, combine the flour, granulated sugar, and salt. Stir together to evenly distribute the ingredients.
3. Add the cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter in until the mixture resembles coarse sand with some pea-sized pieces remaining. This ensures flakiness in the baked crust.
4. Mix in the egg yolk, vanilla extract, and 2 tablespoons of heavy cream. If the dough feels too dry or crumbly, add the remaining tablespoon of cream a little at a time until a soft but cohesive dough forms. Avoid overmixing.
5. Press the dough evenly into the bottom of the prepared pan, making sure it’s compact and reaches the edges. Use the bottom of a flat glass to smooth it out if needed.
6. Bake the crust for 12–15 minutes, or until it turns lightly golden around the edges. Let it cool completely in the pan on a wire rack before adding the cheesecake filling.

2️⃣ Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer fitted with the paddle attachment. Mix on medium speed until completely smooth and creamy, with no lumps remaining.
2. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
3. With the mixer on low speed, add the eggs one at a time. Let each egg blend fully into the batter before adding the next to prevent overmixing and to maintain a smooth texture.
4. Mix in the vanilla extract, followed by the sour cream or Greek yogurt. Both add a pleasant tang and creaminess to the filling. Sprinkle in the flour and mix just until combined.
5. Pour the cheesecake batter over the fully cooled shortcake crust, smoothing the top with a spatula to create an even layer.

3️⃣ Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake at 350°F (175°C) for 50–60 minutes. The outer edges should look set and slightly puffed, while the center should still have a gentle jiggle when nudged—this indicates it’s perfectly cooked.
2. Once done, turn off the oven and crack the oven door slightly. Let the cheesecake cool inside for 15–20 minutes. This gradual cooling helps prevent surface cracks.
3. Transfer the pan to a wire rack and allow the cheesecake to cool to room temperature. Then cover and refrigerate for at least 4 hours, or ideally overnight, to allow the filling to firm up and the flavors to meld.
   

   4️⃣ Prepare the Strawberry Topping