If you have a soft spot for creamy, luscious desserts that perfectly balance sweetness with a fresh fruity burst, this Strawberry Cheesecake Recipe will quickly become your new favorite indulgence. Imagine a buttery shortbread crust cradling a smooth, tangy cheesecake bathed in the natural sweetness of homemade strawberry reduction, topped with juicy, vibrant strawberries that bring that extra pop of color and flavor. Every bite promises a delightful harmony of textures and tastes that’s just as impressive as it is comforting. Whether for a special occasion or a weekend treat, this recipe truly celebrates the magic of strawberries combined with rich cream cheese to create a dessert worth savoring and sharing.
Ingredients You’ll Need
This Strawberry Cheesecake Recipe keeps things simple yet thoughtful with ingredients that build layers of fantastic flavor and texture. Each one plays a crucial role, from the tangy cream cheese setting the creamy base to the buttery crust providing a perfectly crisp foundation.
- Fresh or frozen strawberries (2 cups): The star ingredient for that vibrant color and natural sweetness in the strawberry reduction.
- Granulated sugar (1 1/2 cups total): Provides the right sweetness, balancing the tartness of the strawberries and cream cheese.
- Unsalted butter (1/2 cup, softened): Key for crafting a rich, tender shortbread crust that holds up beautifully.
- All-purpose flour (1 cup): Gives structure to the crust, ensuring a perfect crumb and mouthfeel.
- Powdered sugar (1/4 cup): Adds a delicate sweetness to the crust, complementing its buttery richness.
- Pinch of fine salt: Enhances all the flavors, balancing sweetness and brightening the overall taste.
- Full-fat cream cheese (24 oz, room temperature): The rich and creamy foundation of the cheesecake, ensuring a smooth, silky texture.
- Cornstarch (2 tbsp): Helps stabilize the cheesecake, giving it that perfect dense yet soft consistency.
- Lemon zest (optional, from 1 lemon): Adds a refreshing citrus note that lifts the cheesecake’s flavor profile.
- Sour cream (3/4 cup, room temperature): Adds subtle tang and creaminess to the filling, making it extra luscious.
- Vanilla extract (1 tsp): Brings warmth and depth to the cheesecake filling.
- Eggs (3 large, room temperature): Bind everything together and provide structure to bake into a velvety custard.
- Fresh strawberries for garnish (optional): For that inviting finishing touch—bright, fresh, and beautiful!
How to Make Strawberry Cheesecake Recipe
Step 1: Make the Strawberry Reduction
Start by blending the strawberries with half a cup of granulated sugar until you have a smooth puree. Then, pour this mixture into a saucepan and bring it to a gentle boil over medium heat. Once bubbling, reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally until it thickens into a luscious, syrupy reduction. This homemade strawberry magic is what gives the cheesecake its unforgettable, fresh fruit flavor and beautiful pink hue.
Step 2: Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper to ensure your crust comes out perfectly. Combine softened butter, flour, powdered sugar, and a pinch of salt in a bowl, then press this mixture evenly into the bottom of your pan. Before baking, prick the crust gently with a fork—this stops bubbling and ensures even cooking. Bake for about 22-25 minutes, or until the edges just start to turn golden brown. Once done, reduce the oven temperature to 300°F (150°C) to get ready for the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a mixing bowl, whisk together granulated sugar and cornstarch and if you’re feeling a bit adventurous, add the zest of one lemon for a subtle brightness. Beat your room temperature cream cheese until it’s luxuriously smooth, then blend in the sugar and cornstarch mixture. Add sour cream, half a cup of the cooled strawberry reduction, and vanilla extract, mixing on low speed to keep it airy and light. Finally, whisk your eggs gently, adding them slowly into the batter until everything is fully combined and smooth. The strawberry reduction folded in here gives this cheesecake its signature burst of fruity flavor.
Step 4: Bake the Cheesecake
Pour the cheesecake filling evenly over the pre-baked crust. Place a tray filled with water on the lower rack of your oven—this water bath technique adds moisture to prevent cracks and promotes a silky texture. Bake at 300°F (150°C) for the first 20 minutes, then lower the temperature further to 225°F (110°C) and continue baking for 2 hours without opening the oven door. Once baked, turn the oven off but leave the cheesecake inside for another hour to cool gradually. Afterward, bring it to room temperature before refrigerating it for at least 3 to 4 hours or ideally overnight to let all those flavors marry perfectly.
Step 5: Decorate and Serve
When you’re ready to wow your guests, brush the top generously with the remaining strawberry reduction and add fresh strawberries for that irresistible, glossy finish. Using a warm, sharp knife will help you slice the cheesecake smoothly, ensuring each piece looks as dreamy as it tastes. Get ready for compliments as this Strawberry Cheesecake Recipe steals the show at any gathering.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Fresh strawberries are a go-to garnish that provide both visual appeal and a refreshing texture contrast. You can also sprinkle a few finely chopped mint leaves or a light dusting of powdered sugar for an elegant touch. If you want to get creative, a drizzle of white chocolate or a few edible flowers can add a stunning flair.
Side Dishes
This cheesecake pairs beautifully with a cup of rich coffee, a glass of chilled dessert wine, or even a scoop of vanilla ice cream to make the experience even more indulgent. For a lighter side, fresh fruit salad or a minty green salad can balance out the richness with bright, crisp flavors.
Creative Ways to Present
If you’re hosting a party, consider serving the cheesecake in individual mason jars topped with strawberry slices and a swirl of whipped cream. Another fun idea is to layer small cubes of cheesecake with strawberry reduction and granola in parfait glasses for a portable, crowd-pleasing treat.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is best kept tightly covered in the refrigerator to maintain its freshness and moisture. Wrap the springform pan with plastic wrap, or if sliced, store pieces in an airtight container. Remember, it’s best consumed within 3 to 4 days for optimal texture and flavor.
Freezing
You can freeze this cheesecake if you want to plan ahead. Wrap the cheesecake tightly with plastic wrap and then foil to protect it from freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator to keep its creamy texture intact.
Reheating
Cheesecake is typically served chilled, but if you want to bring it to room temperature or slightly warmer, simply let it sit on the counter for about 30 minutes before serving. Avoid microwaving, as this can cause the cheesecake to melt unevenly and lose its creamy consistency.
FAQs
Can I use frozen strawberries for the reduction?
Absolutely! Frozen strawberries work just as well once thawed, making this recipe accessible year-round without compromising on flavor or texture.
What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the delicate crust, but you can also use a regular cake pan lined with parchment paper. Just be gentle when unmolding.
Why is the water bath important when baking cheesecake?
The water bath adds moisture to the oven environment and ensures even cooking, preventing cracks and helping the cheesecake stay creamy instead of drying out.
Can I make this cheesecake vegan or dairy-free?
To adapt this recipe for dietary preferences, you’d need to substitute cream cheese, sour cream, and butter with vegan alternatives. Keep in mind the texture and flavor will be slightly different but still delicious.
How long does the strawberry reduction keep in the fridge?
The strawberry reduction can be stored in the refrigerator for up to one week in an airtight container, making it a great component to prepare in advance.
Final Thoughts
There’s something truly special about making and sharing this Strawberry Cheesecake Recipe that goes beyond simply enjoying a dessert. It brings together vibrant, fresh strawberries and rich, creamy cheesecake in a way that never fails to impress. Whether it’s a celebration or a cozy moment at home, I can’t recommend enough giving this recipe a try—you’re going to fall in love with every decadent bite.
Print
Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Strawberry Cheesecake combines a rich, creamy cream cheese filling infused with a homemade strawberry reduction and zesty lemon, all baked atop a buttery shortbread crust. Garnished with fresh strawberries and extra strawberry reduction, this dessert perfectly balances sweetness and tang for a delicious treat.
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 (from above)
Topping
- Remaining strawberry reduction
- Fresh strawberries for garnish (optional)
Instructions
- Make the Strawberry Reduction: In a blender or food processor, combine the strawberries and 1/2 cup 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 completely and store in the refrigerator.
- Make the Shortbread Crust: 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. In a bowl, combine softened butter, all-purpose flour, powdered sugar, and a pinch of fine salt. Press the mixture evenly into the bottom of the pan. Prick the crust with a fork to prevent bubbles. Bake for 22-25 minutes until the edges turn a golden brown. Reduce the oven temperature to 300°F (150°C) for the cheesecake baking.
- Make the Cheesecake Filling: In a large bowl, whisk together granulated sugar and cornstarch. Add the cream cheese and beat until smooth and creamy. Mix in the sugar and cornstarch mixture. Add the sour cream, 1/2 cup of the prepared strawberry reduction, and vanilla extract, blending on low speed until combined. In a separate bowl, whisk the eggs lightly, then slowly add them to the cream cheese mixture while continuing to mix until fully incorporated. Pour the filling evenly over the pre-baked shortbread crust.
- Bake the Cheesecake: Place a tray of water on the lower oven rack to create steam and moisture. Bake the cheesecake at 300°F (150°C) for 20 minutes, then reduce the temperature to 225°F (110°C) and bake for an additional 2 hours without opening the oven door. After baking, turn off the oven and let the cheesecake sit inside for 1 hour to slowly cool. Remove from the oven and allow to cool to room temperature. Refrigerate the cheesecake for at least 3-4 hours or preferably overnight to fully set.
- Decorate and Serve: Once chilled, spread the remaining strawberry reduction over the top of the cheesecake. Garnish with fresh strawberries if desired. Use a warm, sharp knife to cut clean slices. Serve and enjoy this creamy, fruity dessert!
Notes
- Using room temperature ingredients like cream cheese and eggs helps to achieve a smooth, lump-free filling.
- Simmer the strawberry reduction until thickened to concentrate flavors and avoid a watery topping.
- Creating a water bath with a tray of water during baking prevents cracks by providing moisture and even heat distribution.
- Cool the cheesecake slowly in the oven to prevent cracking on the surface.
- Chilling the cheesecake overnight improves texture and flavor development.
- If fresh strawberries are not in season, frozen berries can be used for the reduction.
- For easier slicing, warm the knife blade under hot water and wipe dry before cutting each slice.
