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Strawberry Cheesecake


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  • Author: khaoula belabess
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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