Strawberry Shortcake Cheesecake: A Dreamy, Layered Delight

Serving: Serve the cheesecake chilled, garnished with extra whipped cream or a few fresh mint leaves for added flair.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: This cheesecake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.
Variations
Chocolate Strawberry Cheesecake: Add a layer of melted chocolate to the crust before baking, or drizzle chocolate over the top for extra indulgence.
Lemon Cheesecake: Add zest of one lemon into the cheesecake mixture for a refreshing citrus twist.
Nuts: Top with chopped toasted almonds or pecans for an added crunch.
FAQ
1. Can I make this ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Just keep it refrigerated until you’re ready to serve.

2. Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well; just be sure to thaw and drain them to remove excess moisture.

3. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.

Indulge in this Strawberry Shortcake Cheesecake, a combination of creamy, sweet, and fruity goodness that’s sure to become a favorite!