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
Scale
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
