If you’re a fan of luscious, creamy desserts that burst with the natural sweetness of fresh fruit, then you are absolutely going to adore this Strawberry Cheesecake Recipe. This cheesecake strikes the perfect balance between a buttery shortbread crust, a silky smooth cream cheese filling infused with a vibrant strawberry reduction, and a topping that makes every bite sing with freshness. It’s a dreamy dessert that feels like a special occasion but comes together with surprisingly simple ingredients and steps. Trust me, once you try this recipe, it will become your go-to for holidays, dinner parties, or whenever you want to treat yourself to something truly spectacular.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking a Strawberry Cheesecake Recipe that’s bursting with flavor and perfect texture. Each component plays a crucial role, from the tangy cream cheese filling to the fruity strawberry reduction and that golden, crumbly crust.
- Fresh or frozen strawberries (2 cups): The star of the show providing natural sweetness and vibrant color for the reduction.
- Granulated sugar (1/2 cup + 1 cup): Adds sweetness to both the strawberry reduction and the cheesecake filling without overpowering.
- Unsalted butter, softened (1/2 cup): Helps create a rich, buttery shortbread crust that holds the cheesecake filling beautifully.
- All-purpose flour (1 cup): The base of the shortbread crust, giving it structure and a delicate crumb.
- Powdered sugar (1/4 cup): Adds a subtle sweetness and tenderness to the crust.
- Pinch of fine salt: Balances the sweetness and enhances the flavors.
- Full-fat cream cheese (24 oz): The creamy heart of the cheesecake, making each bite luxuriously smooth.
- Cornstarch (2 tbsp): Helps the filling set perfectly, ensuring a silky yet stable texture.
- Lemon zest (optional): Adds a fresh, bright note that complements the strawberries beautifully.
- Sour cream (3/4 cup): Brings tang and richness to the filling while keeping it moist.
- Vanilla extract (1 tsp): Enhances the overall flavor profile with warm, aromatic depth.
- Large eggs (3): Bind the filling together and add creaminess when baked.
- Strawberry reduction (1/2 cup for filling + remaining for topping): Infuses the cheesecake with intense strawberry flavor from top to bottom.
- Fresh strawberries (for garnish): Optional but adds a fresh, vibrant finishing touch.
How to Make Strawberry Cheesecake Recipe
Step 1: Make the Strawberry Reduction
The strawberry reduction is the secret ingredient that adds deep, natural sweetness and a vivid pink hue to this cheesecake. Simply blend fresh or thawed strawberries with sugar until smooth, then simmer the puree over medium heat until it thickens into a luscious sauce. This slow cooking concentrates the flavors, making sure your cheesecake filling bursts with true strawberry goodness.
Step 2: Prepare the Shortbread Crust
While the reduction cools, start the crust by combining softened butter with flour, powdered sugar, and just a pinch of salt. Press this dough firmly into the bottom of a greased springform pan and bake until the edges turn golden and inviting. This buttery crust provides the perfect sturdy but tender base for the creamy filling, delivering a satisfying contrast in every bite.
Step 3: Make the Cheesecake Filling
The filling is where the magic happens. Beat the cream cheese until perfectly smooth, then mix in sugar, cornstarch, and optional lemon zest for brightness. Slowly add sour cream and half of your strawberry reduction for an irresistible fruity twist. Finally, incorporate eggs one at a time so the texture stays silky and the flavors mingle beautifully. Pour this heavenly mixture over your baked crust, ready for baking.
Step 4: Bake the Cheesecake
Baking cheesecake requires a gentle touch, and this recipe nails it with a water bath technique. This moist baking environment ensures the cheesecake doesn’t crack and comes out ultra-creamy. After a two-hour low-temperature bake followed by resting inside the turned-off oven and chilling in the fridge, your Strawberry Cheesecake Recipe will develop that melt-in-your-mouth texture you crave.
Step 5: Decorate and Serve
Once cooled and set, spread the remaining strawberry reduction on top for a glossy, fruity finish. Garnish with fresh strawberries to add a pop of color and fresh flavor. Using a warm, sharp knife to slice guarantees clean, perfect wedges every time, ready to wow your guests or delight your family.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Fresh strawberries are the classic choice, but you can also try mint leaves for a refreshing contrast or a dusting of powdered sugar for a pretty, delicate finish. Even a drizzle of white chocolate or strawberry sauce complements the flavors beautifully.
Side Dishes
Serve your cheesecake alongside a scoop of vanilla ice cream or a dollop of whipped cream to enhance its creamy texture. Light, fruity accompaniments like a citrus salad or sparkling berry spritz make the entire dessert experience feel fresh and balanced.
Creative Ways to Present
For a festive touch, layer small cheesecake slices in individual glass cups with extra strawberry reduction and whipped cream, creating charming parfaits. Alternatively, add edible flowers or sprinkle crushed pistachios on top for a colorful, elegant presentation that will impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Strawberry cheesecake keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container or cover the springform pan tightly with plastic wrap to prevent any fridge odors from creeping in, ensuring every slice stays fresh and delicious.
Freezing
If you want to save some for later, this Strawberry Cheesecake Recipe freezes well. Wrap the cooled cheesecake securely in plastic wrap and aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 2 months without losing its rich texture or flavor.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let it come to room temperature for about 20 minutes before serving. Avoid microwaving to maintain its creamy consistency; gentle warming risks melting the beautiful texture you worked so hard to achieve.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work perfectly, especially for the strawberry reduction. Just be sure to thaw them completely before blending for a smooth puree that cooks down nicely.
Do I need a water bath to bake this cheesecake?
Using a water bath helps prevent cracks and keeps the cheesecake creamy and moist. While not absolutely mandatory, it is highly recommended for the best results with this recipe.
Can I make this cheesecake vegan or dairy-free?
This recipe relies on cream cheese and butter for its signature richness. While substitutions exist, they might alter the flavor and texture significantly. If you want to experiment, look for vegan cream cheese and butter alternatives designed for baking.
How long should I chill the cheesecake before serving?
Chilling for at least 3-4 hours, or ideally overnight, allows the filling to fully set and flavors to develop, resulting in smoother, more flavorful slices.
What’s the best way to cut the cheesecake without it sticking?
Use a warm, sharp knife to slice your cheesecake. Heat it by running it under hot water, then wipe it dry before cutting each slice. This keeps your cuts clean and prevents sticking.
Final Thoughts
Now that you have everything you need to make this delectable Strawberry Cheesecake Recipe, I encourage you to dive in and create this dessert magic in your own kitchen. It’s a dessert that brings smiles, evokes warm memories, and showcases the beauty of simple ingredients elevated by love and care. Whether for a special occasion or a weekend treat, this cheesecake promises pure joy in every bite.
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Strawberry Cheesecake Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
Description
This luscious Strawberry Cheesecake combines a buttery shortbread crust with a smooth, creamy cream cheese filling infused with a vibrant strawberry reduction. Topped with fresh strawberries and extra strawberry sauce, it’s a perfect dessert for any occasion, balancing sweet and tangy flavors with a rich, velvety texture.
Ingredients
Strawberry Reduction
- 2 cups fresh or frozen (thawed) strawberries
- 1/2 cup granulated sugar
Shortbread Crust
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- Pinch of fine salt
Cheesecake Filling
- 24 oz full-fat cream cheese (3 blocks), room temperature
- 1 cup granulated sugar
- 2 tbsp cornstarch
- Zest of 1 lemon (optional)
- 3/4 cup sour cream, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup strawberry reduction (reserved from step 1)
Topping and Garnish
- Remaining strawberry reduction
- Fresh strawberries for garnish (optional)
Instructions
- Make the Strawberry Reduction: In a blender or food processor, combine strawberries and granulated sugar, blending until smooth. Pour the puree into a saucepan and cook over medium heat until bubbling, about 8 minutes. Lower the heat and simmer for 30 more minutes, stirring occasionally until thickened. Cool and store in the fridge.
- Make the Shortbread Crust: Preheat oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick spray and line the bottom with parchment paper. Combine butter, flour, powdered sugar, and salt; press mixture evenly into the bottom of the pan. Prick the crust with a fork to prevent bubbling. Bake for 22-25 minutes until the edges start to brown. Lower the oven temperature to 300°F (150°C).
- Make the Cheesecake Filling: In a bowl, whisk together sugar and cornstarch; add lemon zest if using. Beat the cream cheese until smooth, then gradually add the sugar mixture mixing thoroughly. Mix in sour cream, 1/2 cup strawberry reduction, and vanilla extract on low speed. Whisk eggs in a separate bowl and slowly incorporate them into the cream cheese mixture until well combined. Pour the filling evenly over the baked crust.
- Bake the Cheesecake: Place a tray filled with water on the lower rack of the oven to create steam. Bake the cheesecake at 300°F (150°C) for 20 minutes. Then reduce oven temperature to 225°F (110°C) and bake for 2 more hours without opening the oven door. After baking, let the cheesecake sit in the turned-off oven for 1 hour before removing. Cool completely at room temperature, then refrigerate for at least 3-4 hours or preferably overnight to set.
- Decorate and Serve: Before serving, top the cheesecake with the remaining strawberry reduction and garnish with fresh strawberries if desired. Use a warm, sharp knife to cut clean slices. Enjoy this creamy and fruity dessert!
Notes
- Use full-fat cream cheese and room temperature ingredients for a smooth filling.
- Pricking the crust before baking prevents air bubbles for an even texture.
- Maintaining a water bath in the oven prevents cracks and ensures gentle baking.
- Letting the cheesecake cool gradually and refrigerating overnight improves texture and flavor.
- Use a warm knife to slice cheesecake cleanly without cracking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
