Homemade Strawberry Shortcake Cheesecake

Beat cream cheese until smooth. Gradually add sugar and mix well.Smooth cream cheese is key for a lump-free cheesecake.
Add eggs one at a time on low speed, then add vanilla, sour cream (or yogurt), and flour.Mix just until combined—overmixing introduces air that can cause cracks.
Pour over cooled crust and smooth the top.A gentle tap on the counter helps release any trapped air bubbles.

Bake at 350°F (175°C) for 50–60 minutes, until edges are set and center slightly jiggles.The center should wobble softly, not ripple—this ensures a creamy texture.
Turn off oven and let it cool inside with the door slightly open for 15–20 minutes.Slow cooling reduces temperature shock and prevents surface cracks.
Cool completely on a rack, then refrigerate at least 4 hours or overnight.Chilling helps the cheesecake firm up and enhances its flavor.

In a bowl, mix strawberries, sugar, and lemon juice. Let sit 15–20 minutes to macerate.The fruit releases juices, creating a natural syrup.
(Optional) Add strawberry jam for extra gloss and sweetness. Drain excess juice if needed.This helps maintain a neat, glossy topping without making the cheesecake soggy.