Description
This strawberry cheesecake features a buttery shortbread crust, a creamy strawberry-flavored cheesecake filling, and a jammy strawberry topping. It’s perfect for summer and brings the delightful flavor of strawberry shortcake in cheesecake form.
Ingredients
Scale
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
- 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 into the bottom of the pan. Prick with a fork and bake for 22-25 minutes until edges start to brown. Lower the oven to 300°F (150°C). - Make the Cheesecake Filling:
In a bowl, whisk sugar and cornstarch; add lemon zest (optional). Beat cream cheese until smooth, then add the sugar mixture and mix. Add sour cream, 1/2 cup strawberry reduction, and vanilla, mixing on low speed. Whisk eggs and slowly add while mixing until incorporated. Pour filling over the baked crust. - Bake the Cheesecake:
Place a tray of water on the lower rack and bake at 300°F (150°C) for 20 minutes. Lower to 225°F (110°C) and bake for 2 hours without opening the oven. Let sit in the turned-off oven for 1 hour, then cool at room temperature. Refrigerate for at least 3-4 hours or overnight. - Decorate and Serve:
Top with remaining strawberry reduction and garnish with fresh strawberries. Use a warm, sharp knife to cut slices. Enjoy!
Notes
- For best results, chill overnight before serving.
- Feel free to adjust sweetness by varying the amount of sugar in the strawberry reduction.
- Prep Time: 30 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1 g
- Protein: 5g
- Cholesterol: 90 mg