Strawberry Cheesecake

Introduction

When it comes to summer desserts, nothing quite compares to a beautifully crafted strawberry cheesecake. This recipe has become a cherished favorite in my family, especially during warmer months. The combination of a buttery shortbread crust, a creamy filling infused with fresh strawberry flavor, and a delightful strawberry topping creates a symphony of flavors and textures that leave everyone craving more. The first time I served this cheesecake, my family was captivated by its vibrant color and rich taste, and it quickly turned into a requested dish at family gatherings. It’s a delightful dessert that brings the joy of strawberry shortcake in cheesecake form, making every bite a celebration.

Ingredients

For the Strawberry Reduction:

• 2 cups fresh or frozen (thawed) strawberries
• 1/2 cup granulated sugar

For the Shortbread Crust:

• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• Pinch of fine salt

For the Strawberry 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 (from step 1)

For the Strawberry Topping:

• Remaining strawberry reduction
• Fresh strawberries for garnish (optional)

Instructions

Step 1: Make the Strawberry Reduction

1. In a blender or food processor, combine strawberries and granulated sugar, blending until smooth.
2. Pour the puree into a saucepan and cook over medium heat until the mixture bubbles, about 8 minutes.
3. Lower the heat to medium-low, simmer for 30 more minutes, stirring occasionally until the reduction thickens and turns a darker red.
4. Let the reduction cool, then store in the fridge until ready to use.

Step 2: Make the Shortbread Crust

1. Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick spray and line the bottom with parchment paper.
2. In a bowl, combine softened butter, flour, powdered sugar, and salt. Press the mixture evenly into the bottom of the pan.
3. Prick the crust with a fork and bake for 22-25 minutes until the edges start to brown. Lower the oven temperature to 300°F (150°C) after baking.

Step 3: Make the Cheesecake Filling

1. In a bowl, whisk together the sugar and cornstarch, then add lemon zest (if using) and mix.
2. Beat the cream cheese until smooth, then add the sugar mixture and mix again until fully combined.
3. Add sour cream, 1/2 cup strawberry reduction, and vanilla, mixing on low speed until smooth.
4. Whisk the eggs and slowly add to the batter while mixing on low until incorporated.
5. Pour the filling over the baked crust.

Step 4: Bake the Cheesecake

1. Place a tray of water on the lower oven rack (creating a pseudo water bath) and bake the cheesecake at 300°F (150°C) for 20 minutes.
2. Lower the temperature to 225°F (110°C) and bake for 2 hours without opening the oven door.
3. After baking, let the cheesecake sit in the oven (turned off) for 1 hour, then cool completely at room temperature. Refrigerate for at least 3-4 hours or overnight.

Step 5: Decorate and Serve

1. Once chilled, top the cheesecake with the remaining strawberry reduction and garnish with fresh strawberries.
2. Use a warm, sharp knife to cut clean slices.
3. Enjoy your rich and creamy strawberry cheesecake!

Nutrition Facts

• Servings: 12
• Calories per serving: 320
• Protein: 5g
• Carbohydrates: 40g
• Fat: 16g
• Fiber: 1g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours

How to Serve

• Garnish with fresh strawberries for a pop of color.
• Pair with whipped cream for extra creaminess.
• Serve with a drizzle of chocolate sauce for added indulgence.
• Cut into small squares for a delightful treat at gatherings.
• Present with a side of vanilla ice cream for a decadent dessert experience.

Additional Tips

1. Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
2. Avoid Cracks: Baking the cheesecake in a water bath helps prevent cracks; be sure not to open the oven door while it bakes.
3. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight before serving.
4. Use Fresh Ingredients: Fresh strawberries will yield the best flavor for the reduction and garnish.
5. Test for Doneness: The cheesecake should be set around the edges but slightly jiggly in the center when it’s done baking.

Recipe Variations

• Berry Medley: Substitute strawberries with mixed berries (raspberries, blueberries, blackberries) for a colorful twist.
• Chocolate Strawberry Cheesecake: Add melted chocolate to the filling for a rich, chocolatey version.
• Lemon Strawberry Cheesecake: Increase the lemon zest and add a touch of lemon juice for a refreshing flavor.
• Nut Crust: Use ground almonds or walnuts in place of the shortbread crust for a nutty flavor and added texture.
• No-Bake Version: Substitute the baked crust with a no-bake graham cracker crust and set the filling in the fridge for a simpler version.

Serving Suggestions

• Perfect for Summer Gatherings: This cheesecake is a fantastic centerpiece for summer barbecues and picnics.
• Birthday Celebrations: Serve this delightful dessert at birthdays for a fruity twist on traditional cake.
• Special Occasions: An elegant choice for anniversaries or bridal showers; dress it up with additional decorations.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQ Section

1. Can I use frozen strawberries for the reduction?
   • Yes, thawed frozen strawberries work perfectly for the reduction.
2. How do I know when the cheesecake is done?
   • The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.
3. Can I use low-fat cream cheese?
   • While you can, it may affect the creaminess and richness of the cheesecake.
4. What can I substitute for sour cream?
   • Greek yogurt is a great alternative for sour cream in this recipe.
5. How do I store leftover cheesecake?
   • Keep it covered in the refrigerator for up to 5 days or freeze for longer storage.
6. Can I add other flavors to the cheesecake?
   • Absolutely! You can add flavors like vanilla bean, almond extract, or even matcha for a unique twist.
7. What is the best way to cut cheesecake?
   • Use a warm, sharp knife and clean it between cuts for neat slices.
8. Can I make this cheesecake ahead of time?
   • Yes! This cheesecake is ideal for making ahead of time; it tastes even better after a day in the fridge.
9. Is it necessary to chill the cheesecake overnight?
   • Chilling overnight helps the flavors meld and improves the texture.
10. Can I make individual cheesecakes?
    • Yes! You can bake the filling in muffin tins lined with cupcake liners for individual servings.

Conclusion

This Strawberry Cheesecake is more than just a dessert; it’s a celebration of summer’s vibrant flavors and a delightful treat that brings joy to any occasion. With its buttery shortbread crust, luscious strawberry filling, and elegant presentation, it’s sure to impress family and friends alike. Whether you’re enjoying it at a backyard barbecue or serving it at a special event, this cheesecake is bound to become a favorite in your household, just as it has in mine. So go ahead, gather your ingredients, and treat yourself to a slice of summer bliss!

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