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Strawberry Cheesecake

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An easy strawberry cheesecake with a creamy filling and a crisp shortbread crust, topped with fresh strawberries.

Ingredients

Scale
  • 1 1/2 cups shortbread cookies, crushed
  • 1/2 cup butter, melted
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for strawberry topping)
  • 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the crushed shortbread cookies and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
  3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Pour the cheesecake filling over the crust in the springform pan.
  6. Bake for 50-60 minutes or until the center is set.
  7. Remove from the oven and let cool.
  8. For the strawberry topping, mix the sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10 minutes to release juices.
  9. Once the cheesecake is cooled, spread the strawberry mixture on top.
  10. Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Notes

Serve chilled and garnish with whole strawberries or mint leaves. Store in the fridge for up to 4 days.

Nutrition

Find it online: https://voxrecipes.com/strawberry-cheesecake-2/