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Ultimate Strawberry Shortcake Swirl Cheesecake with Crunchy Shortbread Topping

A close-up of a rich slice of strawberry shortcake cheesecake showing layers of creamy filling, strawberry swirls, and a graham cracker crust.
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A rich, creamy cheesecake featuring a strawberry swirl and topped with a crunchy shortbread crumble, combining classic cheesecake texture with fresh strawberry shortcake flavors.

Ingredients

Scale
  • 1 1/2 cups shortbread cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup fresh strawberries, sliced (for swirl)
  • 1 tablespoon lemon juice (for berries)
  • 1/4 cup granulated sugar (for berries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 cup shortbread cookies, crushed (for topping)

Instructions

  1. Preheat your oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the shortbread crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Let cool slightly.
  3. Beat the softened cream cheese with 1 1/2 cups sugar and vanilla extract until smooth. Mix in the flour. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
  4. Pour two-thirds of the cheesecake batter over the cooled crust.
  5. In a small bowl, toss the sliced strawberries with 1 tablespoon lemon juice and 1/4 cup sugar. Let sit for 10 minutes. Gently fold the macerated strawberries into the remaining one-third of the cheesecake batter.
  6. Spoon the strawberry batter over the plain batter in the pan. Use a knife to gently swirl the two layers together.
  7. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  8. Bake for 60 to 70 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours or overnight.
  10. To make the topping, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the extra crushed shortbread cookies.
  11. Spread the whipped cream topping over the chilled cheesecake before serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Do not overmix the batter once the eggs are added to prevent cracks.
  • If you prefer a simpler topping, skip the whipped cream and just sprinkle the crushed shortbread cookies over the top.

Nutrition

Find it online: https://delishdreams.com/strawberry-shortcake-cheesecake/