Description
A rich and creamy cheesecake blended with fresh strawberries and topped with a crunchy mixture of freeze-dried strawberries and shortbread cookies.
Ingredients
Scale
- 1 and 1/2 cups crushed shortbread cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup fresh strawberries, pureed
- 1 cup crushed freeze-dried strawberries
- 1 cup crushed shortbread cookies (for topping)
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare the crust by mixing crushed shortbread cookies, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Make the filling by beating the softened cream cheese with sugar until smooth, then add vanilla, eggs, sour cream, and pureed strawberries.
- Bake the cheesecake mixture over the crust for 55-60 minutes until slightly jiggly in the center.
- Cool the cheesecake at room temperature for an hour, then refrigerate for at least 4 hours.
- Add the crunch topping by mixing crushed freeze-dried strawberries with the remaining cookie crumbs.
- Serve by slicing and enjoying with fresh strawberry slices if desired.
Notes
Ensure cream cheese and eggs are at room temperature for best results. Don’t skip the sour cream for a balanced sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, strawberry dessert, easy dessert, sweet treats, holiday dessert