Strawberry Cheesecake with Shortbread Crust

Strawberry cheesecake is a classic dessert that brings together the creamy richness of cheesecake and the sweet, fruity flavor of strawberries. The shortbread crust adds a buttery touch that perfectly complements the filling. This dessert is a crowd-pleaser and is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet treat at home.

Why Make This Recipe

Making strawberry cheesecake with a shortbread crust is not only rewarding but also fairly simple. It combines fresh flavors with creamy textures, making it a delightful dessert everyone will love. Plus, the homemade shortbread crust adds a special touch that store-bought options can’t match. By following this recipe, you’ll enjoy a delicious and beautiful dessert that will impress your family and friends.

How to Make Strawberry Cheesecake with Shortbread Crust

Ingredients :

1 lb. hulled strawberries (fresh or frozen)
1/2 cup granulated sugar (100g)
1/2 cup unsalted butter, softened (113g)
1 cup all-purpose flour (125g)
1/4 cup powdered sugar (27g)
1/4 tsp fine salt (1g)
1 1/3 cups granulated sugar (266g)
2 tbsp cornstarch (18g)
Zest of 1 small lemon (optional)
4 (8 oz) packages of full-fat cream cheese, room temperature (904g)
1/2 cup sour cream, room temperature (125g)
1/2 cup strawberry reduction (130g)
1 tsp vanilla extract (4g)
4 large eggs, room temperature (224g)
Flaky sea salt (optional)
Fresh strawberries (for garnish)

Directions :

Strawberry Reduction: Blend strawberries and 1/2 cup of granulated sugar until smooth. Heat the mixture in a saucepan until it bubbles, then reduce the heat and cook until it thickens, about 30 minutes. Set aside 1/2 cup of this reduction for the cheesecake filling and let the rest cool.
Shortbread Crust: Preheat your oven to 350°F (175°C). In a bowl, mix together the softened butter, flour, powdered sugar, and salt until crumbly. Press this mixture into a springform pan to form the crust. Bake for 22-25 minutes or until lightly golden. Let it cool, and then lower the oven temperature to 300°F (150°C).
Cheesecake Filling: In another bowl, whisk together the remaining granulated sugar and cornstarch. Add the cream cheese and mix until smooth. Then, add sour cream, the 1/2 cup of strawberry reduction, and vanilla extract. Gradually mix in the eggs until everything is well combined. Pour this filling into the cooled shortbread crust.
Bake: Bake the cheesecake at 300°F (150°C) for 20 minutes. Then lower the temperature to 225°F (110°C) and bake for an additional 2 hours. Once done, turn off the oven and let the cheesecake cool inside for 1 hour.
Serve: Refrigerate the cheesecake for 3-4 hours. After chilling, carefully release it from the springform pan. Top with remaining strawberry reduction, garnish with fresh strawberries, and enjoy!

How to Serve Strawberry Cheesecake

Serve the strawberry cheesecake chilled for the best flavor and texture. You can slice it into pieces and pair it with a dollop of whipped cream or additional strawberry reduction on the side. It’s a perfect sweet ending to any meal!

How to Store Strawberry Cheesecake

To store the leftover cheesecake, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator where it will last for about 3 to 5 days. You can also freeze the cheesecake for longer storage by wrapping it carefully. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

Tips to Make Strawberry Cheesecake

Make sure all your ingredients are at room temperature for the best mixing and texture.
Don’t skip the cooling step in the oven after baking; it helps prevent cracks in the cheesecake.
Feel free to use a mix of different berries for a berry cheesecake version!

Variation

For a chocolate twist, you can add cocoa powder to the cheesecake mixture or drizzle melted chocolate on top before serving. You can also substitute the strawberries with raspberries or blueberries for different flavor profiles.

FAQs

Can I use store-bought strawberry sauce for the topping?

Yes, store-bought strawberry sauce can be used if you’re short on time. However, homemade sauce offers a fresh taste that enhances the cheesecake.

How can I tell if my cheesecake is done?

The cheesecake should be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is a great make-ahead dessert. Prepare it a day or two in advance and store it in the fridge for an ideal serving experience.