In a medium bowl, combine flour, sugar, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the egg and vanilla extract, mixing until a dough forms.
Press the dough into the bottom of a greased 9-inch springform pan to form an even crust.
Bake for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
Step 2: Prepare the Cheesecake Layer
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing until fully combined.
Stir in the sour cream and mix until smooth.
Pour the cheesecake batter over the cooled shortcake crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. After that, remove from the oven and refrigerate for at least 4 hours or overnight.
Step 3: Make the Strawberry Topping
In a small bowl, toss the sliced strawberries with sugar and lemon juice.
Let them sit for about 15-20 minutes to release their juices.
Step 4: Assemble the Cheesecake
Once the cheesecake has chilled, top it with the macerated strawberries and their juices.
Slice and serve cold!
Serving and Storage Tips
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