Homemade Strawberry Shortcake Cheesecake

In a mixing bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat the fruit evenly.
Let the mixture sit for 15–20 minutes at room temperature. This process, called maceration, draws out the strawberries’ natural juices and softens them, enhancing their flavor and sweetness.
If desired, stir in the strawberry jam for extra gloss and a touch of richness. This step adds a subtle jelly-like texture and boosts the topping’s visual appeal.
Before assembling the cheesecake, drain any excess liquid from the strawberries to prevent the top from becoming watery.

In a bowl, stir together the flour and granulated sugar until well combined.
Add the cold cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until coarse crumbs form. Some larger clumps are fine—they’ll crisp up nicely in the oven.
Stir in the chopped toasted almonds or pecans, if using, for added texture and nutty depth.
Spread the crumble mixture onto a baking sheet lined with parchment. Bake at 350°F (175°C) for 10–12 minutes, or until golden brown and fragrant. Let cool completely before using.

Once fully chilled, carefully remove the cheesecake from the springform pan. Transfer it to a serving platter or cake stand.
Spoon the drained, macerated strawberries over the center of the cheesecake, allowing some to cascade slightly over the edges for a natural, rustic look.
Sprinkle the cooled crumble generously over the strawberries and cheesecake surface. Add as much as desired for a crisp, contrasting crunch.
If you like, garnish with a few fresh whole strawberries, small mint leaves, or a dollop of whipped cream for an elegant finish.

Use a long, sharp knife to slice the cheesecake cleanly, wiping the blade between each cut for neat edges.
Serve chilled and savor each bite of creamy vanilla cheesecake, buttery shortcake crust, juicy strawberries, and golden crumble.