Ingredients
Shortcake Crust
- 2 cups golden Oreo crumbs (or crushed vanilla wafers)
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, brought to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 tablespoon cornstarch
Strawberry Compote
- 2 cups fresh strawberries, diced
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
Whipped Cream Topping
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Shortcake Crumble
- ½ cup golden Oreo crumbs
- ½ cup crushed freeze-dried strawberries
- 2 tablespoons unsalted butter, melted
Instructions
Quick‐Fire Steps for Strawberry Shortcake Cheesecake
- Crust:
- Mix 2 cups golden-Oreo crumbs + 6 Tbsp melted butter.
- Press into a 9″ springform pan and bake at 325 °F for 10 min. Cool.
- Filling:
- Beat 24 oz room-temp cream cheese until smooth.
- Add 1 cup sugar, then 3 eggs (one at a time).
- Stir in 1 tsp vanilla, 1 cup sour cream, 1 Tbsp cornstarch.
- Pour over crust.
- Bake:
- Set pan in a larger pan with hot water to mid-sides.
- Bake at 325 °F for 60–70 min until center still jiggles.
- Turn off oven, crack door, rest 1 hr. Chill ≥ 6 hr.
- Strawberry Topping:
- Cook 2 cups chopped strawberries + ⅓ cup sugar + 2 Tbsp cornstarch + ¼ cup water over medium heat until thick. Cool.
- Whip Cream:
- Whip 1 cup heavy cream + 2 Tbsp powdered sugar + ½ tsp vanilla to stiff peaks.
- Assemble:
- Spread cooled strawberry compote over cheesecake.
- Pipe or dollop whipped cream around edge.
- Crumble:
- Toss ½ cup Oreo crumbs + ½ cup freeze-dried strawberries + 2 Tbsp melted butter.
- Sprinkle on top.
- Serve:
- Release springform, slice, and enjoy!