Equipment Needed
- 9-inch springform pan
- Parchment paper
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Pastry cutter or fork (for the shortcake)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
First, we’ll tackle the shortcake base. Preheat your oven to 350°F (175°C) and line the bottom of your springform pan with parchment. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Now, take your cold, cubed butter and use a pastry cutter or two forks to cut it into the dry ingredients. You want it to look like coarse crumbs with some pea-sized butter bits remaining. This is what gives the shortcake its beautiful texture. In a small bowl, whisk the cold cream, one egg, and vanilla. Pour this into the flour mixture and stir with a fork just until a shaggy dough forms. I learned the hard way that overmixing makes it tough! Press this dough evenly into the bottom of your prepared pan. It will feel thin, but it puffs up beautifully.
While the shortcake base par-bakes for about 15 minutes (just until set and very lightly golden), let’s make the cheesecake filling. This is where patience pays off. In your large bowl, beat the room-temperature cream cheese on medium speed until it’s completely smooth and creamy—no lumps allowed! This should take a full 2-3 minutes. Scrape down the bowl. Add the sugar and beat again for another minute until fluffy. Then, add the eggs one at a time, beating well after each and scraping the bowl. Finally, beat in the sour cream, vanilla, and flour until the mixture is silky and uniform. The smell is already heavenly.
Here’s the fun part: assembly. Once you pull the par-baked shortcake base out of the oven, pour the cheesecake filling right over the top. Gently tap the pan on the counter a few times to release any big air bubbles. I like to smooth the top with my spatula. Now, reduce your oven temperature to 325°F (160°C). This lower, slower bake is the key to a creamy center without cracks. Bake for 45-50 minutes. The edges should be set, but the very center should still have a slight, gentle jiggle when you tap the pan. It will firm up as it cools.
The waiting is the hardest part! Let the cheesecake cool completely in the pan on a wire rack, then transfer it to the refrigerator to chill for at least 4 hours, though overnight is ideal. For the topping, about an hour before serving, I toss the sliced strawberries with sugar, lemon juice, and vanilla in a bowl. Let them macerate at room temperature. They’ll create a gorgeous, syrupy juice. Just before serving, run a knife around the edge of the springform pan, release the clamp, and pile those beautiful, glossy strawberries and all their syrup right on top of the chilled cheesecake.(See the next page below to continue…)