Ingredients
Crust
- 2 cups vanilla wafer cookies or graham crackers, finely crushed
- 2 tablespoons granulated sugar
- ½ cup (about 115 g) unsalted butter, melted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, for extra flavor)
Cheesecake Filling
- 24 oz (≈ 675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) sour cream, room temperature
- ¼ cup (≈ 60 ml) heavy cream
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- Optional: 1 teaspoon lemon zest for a brighter flavor
- Pinch of salt
Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced (plus extra for topping)
- ⅓ cup (≈ 70 g) sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon vanilla extract
- Optional thickener: 1 teaspoon cornstarch mixed with 2 teaspoons cold water
Shortcake Crumble Topping
- ¾ cup (≈ 95 g) all-purpose flour
- ¼ cup (≈ 30 g) cornstarch
- ¼ cup (≈ 50 g) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed (≈ 85 g)
- 1 teaspoon vanilla extract
- Optional: 2–3 tablespoons crushed vanilla sandwich cookies or vanilla wafers for extra crunch
Optional Whipped Cream
- 1 cup (≈ 240 ml) heavy cream, very cold
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325 °F (160 °C). Grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan tightly in heavy-duty foil (double layer) to protect against water if you do a water bath.
Crush the cookies (vanilla wafers or graham crackers) into fine crumbs. Mix crumbs with sugar, salt, melted butter, and optional vanilla until the mixture holds together when pressed. Press the crumb mixture firmly into the bottom of the pan (and slightly up the sides, if desired). Bake for 8–10 minutes until lightly golden and fragrant. Let it cool while preparing the filling.
In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften (about 5–7 minutes). If you want a thicker sauce, stir in a cornstarch slurry and cook another 1–2 minutes until it thickens slightly. Remove from heat, stir in vanilla, and cool to room temperature. This mixture can be swirled into the cheesecake batter or reserved as a topping.
In a large bowl (or using a stand mixer), beat the softened cream cheese until smooth and lump-free. Add sugar and beat until creamy. Mix in sour cream, heavy cream, vanilla extract, lemon juice (and zest if using), and salt on low speed just until combined. Add eggs one at a time, mixing on low speed after each until just incorporated — avoid overbeating to prevent cracks. The batter should be thick and smooth.
Pour about two-thirds of the cheesecake batter into the cooled crust and smooth the surface. Spoon dollops of the cooled strawberry mixture across the batter (use about half of it), then gently swirl with a knife or skewer for a marbled effect. Pour the remaining cheesecake batter on top and smooth again. If you like, add a few more spoonfuls of strawberry on top and swirl lightly.
Set up a water bath: place the foil-wrapped springform pan into a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven.
Bake at 325 °F (160 °C) for 55–70 minutes, depending on your oven. The cheesecake is done when the edges are set but the center is still slightly wobbly when gently shaken — it should not be liquid, just softly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about 45–60 minutes — this gradual cooling helps prevent cracks. Then remove from the oven and allow to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours — overnight chill is ideal.
While the cheesecake chills, prepare the crumble topping. In a bowl, whisk together flour, cornstarch, sugar, and salt. Add the cold cubed butter and vanilla. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until coarse, pea-sized crumbs form. Spread the crumbs evenly on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 10–15 minutes, stirring once halfway — bake until lightly golden and crisp. Once cooled, optionally stir in a few crushed vanilla cookies for extra texture.
If you want whipped cream topping, chill a bowl and beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla, and continue whipping until it reaches soft to medium peaks (fluffy and spreadable). You can pipe or spread this over the cheesecake when serving.
When the cheesecake has chilled and set, run a thin knife around the edge of the pan and remove the springform ring. Transfer the cheesecake to a serving plate or cake stand. Spread or spoon the remaining strawberry sauce (or arrange fresh sliced strawberries) over the top, leaving a small edge if you plan to pipe whipped cream. Sprinkle the cooled shortcake crumble generously over the strawberry layer, letting some fall over the sides for a rustic effect. Pipe whipped cream rosettes around the edge if using. Slice and serve chilled — for clean slices, dip a sharp knife in hot water before cutting, wiping it clean between slices.