Step-by-Step Instructions
1. Prepare the Shortcake Crust
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk, vanilla extract, and 2–3 tablespoons of heavy cream until the dough comes together.
Press the dough evenly into the bottom of the prepared pan to form a firm, even crust. Bake for 12–15 minutes or until lightly golden. Remove from the oven and allow to cool completely while preparing the cheesecake layer.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, continuing to beat until fully incorporated.
Add the eggs one at a time, mixing on low speed to avoid incorporating too much air, which can cause cracks during baking. Mix in vanilla extract and sour cream or Greek yogurt, followed by the flour. Beat until smooth and creamy, but do not overmix.
Pour the cheesecake mixture over the cooled shortcake crust, smoothing the top with a spatula.
3. Bake the Cheesecake
Place the cheesecake in the oven and bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center is slightly jiggly. To minimize cracking, you can place a pan of hot water on the lower rack of the oven for a water bath effect.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15–20 minutes. This gradual cooling helps prevent cracks. Remove the cheesecake and let it cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight for optimal firmness.
4. Prepare the Strawberry Topping
While the cheesecake chills, prepare the strawberry topping. In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Stir gently and let sit for 15–20 minutes to macerate. For a more glossy finish and added sweetness, stir in strawberry jam.
Drain excess juice if necessary to avoid making the cheesecake soggy.
5. Make the Crunchy Crumble
In a medium bowl, mix the flour and sugar. Cut in the cold butter until the mixture forms coarse crumbs. Stir in the optional toasted nuts if using. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway through, until golden brown. Allow to cool completely.
