Ingredients

Scale

1 ½ cups All-purpose flour
½ cup Granulated sugar
½ tsp Baking powder
¼ tsp Salt
½ cup Unsalted butter, melted
1 Large egg
16 oz Cream cheese, softened
1 cup Granulated sugar
½ tsp Vanilla extract
3 Large eggs
2 cups Fresh strawberries, sliced
¼ cup Strawberry jam (optional)
Whipped cream (for serving)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pa
In a large bowl, whisk together flour, sugar, baking powder, and salt
In a separate bowl, combine melted butter and egg, then mix into dry ingredients until just combined. Pour into the springform pan and press evenly for the shortcake base
In another bowl, beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, mixing on low speed until just incorporated
Pour the cheesecake filling over the shortcake base and smooth the top
Bake for 45-50 minutes until the center is slightly jiggly but looks set. Allow to cool for 1 hour then refrigerate for at least 4 hours or overnight
Before serving, arrange sliced strawberries on top and drizzle with warmed strawberry jam if desired
Slice and serve topped with whipped cream

Notes

Ensure cream cheese is softened to room temperature for a smooth filling.

Avoid overmixing to keep the cheesecake light and fluffy.

Place a shallow pan of water in the oven to help prevent cracks.

Author: Quinto
Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free flour)

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 34 g
Sodium: 260 mg
Fat: 31 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 105 mg