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
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 (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.
