Strawberry Cheesecake

5 from 1 rating

Strawberry Cheesecake

This strawberry cheesecake has a buttery shortbread crust, rich and creamy cheesecake, and a bright, jammy strawberry topping. It's reminiscent of strawberry shortcake, and tastes just like summer!!

Prep Time50

Cook Time2 20

Additional Time3

Total Time6 10

Course: Cheesecake

Cuisine: American

Servings: 16

Calories: 422kcal

Author: Chelsey White

Ingredients

Strawberry Reduction

1 lb. hulled strawberries - fresh or frozen 454g
1/2 cup granulated sugar 100g

Shortbread Crust

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

Strawberry Cheesecake

1 1/3 cups granulated sugar 266g
2 Tbsp cornstarch 18g
2 tsp lemon zest or the zest of 1 small lemon - optional 3g
4, 8 oz. packages full-fat cream cheese, room temperature 904g
1/2 cup full-fat sour cream, room temperature 125g
1/2 cup strawberry reduction, room temperature - recipe above 130g
1 tsp vanilla extract or vanilla bean paste 4g
4 large eggs, room temperature 224g

Garnish - Optional

flakey sea salt - garnish

Equipment / Tools Needed

Blender or Food Processor
Electric mixer
8- inch springform pan
Rubber spatula
Small saucepan
Large, rimmed baking sheet
Flat baking tray

Instructions

Strawberry Reduction

In a food processor or blender, combine 1 lb. of fresh or frozen (and thawed) strawberries and 1/2 cup of sugar. I usually use frozen because they're already hulled! Blend until the mixture becomes a smooth puree.
Pour the mixture into a medium-sized saucepan. Heat over medium heat and stir occasionally until the mixture bubbles and foams up (this takes me about 8 minutes). Then turn the heat down to medium-low and cook for 30 more minutes, stirring occasionally. Be sure to scrape the sides and bottom of the pan as you stir to prevent it from browning.
At this point, the mixture should have thickened and become a darker shade of red. Pour the mixture into a separate bowl to help it cool down more quickly. It will continue to thicken as it cools. You should have about 1 1/4 cups of strawberry reduction. Set aside to cool to room temperature, then cover with plastic wrap and store in the fridge until you're ready to use it. After adding some of the reduction to the cheesecake batter, refrigerate the remainder until you're ready to top the cheesecake and serve it. This can be made up to 3 days in advance and stored in the fridge.

Shortbread Crust

Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Spray the sides and bottom of an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.
Use a fork or pastry cutter to combine 1/2 cup softened butter, 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt. It should form a slightly crumbly dough once combined.
Press into the bottom of the prepared pan with your fingers to create an even layer.
Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.
Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack. This will act as a pseudo water bath for when we bake the cheesecake.

Strawberry Cheesecake

While the shortbread crust bakes and cools, make the strawberry cheesecake filling.
Whisk together 1 1/3 cups of sugar and 2 Tbsp of cornstarch in a small bowl. This helps prevent the cornstarch from clumping. Once combined, add the zest of a small lemon and massage it into the sugar to help release its oils. The lemon zest is optional, but I like to add it to brighten up the flavor of the strawberries. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat 4, 8 oz. packages of room-temperature cream cheese on a medium-high speed until smooth. Then mix in the sugar/cornstarch mixture on a medium-low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
Next, mix in 1/2 cup sour cream, 1/2 cup strawberry reduction (recipe above), and 1 tsp vanilla extract on a medium-low speed until fully combined. Then crack 4 eggs in a separate bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed.
Pour the strawberry cheesecake batter into the prepared pan. NOTE: If you use an 8-inch pan, it will be filled right up to the top of the pan! But don't worry, cheesecake doesn't really rise as they bake, so it shouldn't overflow in the oven.
Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 20 minutes.
Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn't sink.
Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.
Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).
Once the cheesecake is fully cooled, carefully release it from the pan and scoop the remaining strawberry reduction on top of the cheesecake. Spread it into an even layer.
Garnish the top of the cheesecake with a ring of fresh strawberries. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.

Video

Notes

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

Using This Recipe with a Different-sized Pan

You can use either an 8- or 9-inch square pan or double the entire recipe and use a 9x13-inch pan (quarter sheet pan) to make strawberry cheesecake bars with this recipe.

Whichever size pan you use, be sure to line the pan with parchment paper and spray it with non-stick spray to make it easier to remove.

If you use an 8x8-inch pan, follow the recipe below and bake at 325 F/162 C for 55-65 minutes. The edges should look set and the center will still be a bit jiggly when they're done.

If you use a 9x9-inch pan, follow the recipe below and bake at 325 F/162 C for 45-55 minutes. The edges should look set and the center will still be a bit jiggly when they're done.

Or if you use a 9x13-inch pan, bake them at 325 F/162 C for 45-55 minutes. The edges should look set and the center will still be a bit jiggly when they're done.

Making This Strawberry Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh. If you're making this cheesecake in advance, wait to top it with the strawberry reduction until you plan to serve it.

You can also freeze this cheesecake for up to 3 months! After it's baked and cooled, release it from your pan then freeze the entire cheesecake until it's firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide it onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple of layers of plastic wrap and then foil.

When you're ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap it and enjoy it the following day. Then add the strawberry topping and enjoy!

How To Make the Best Strawberry Cheesecake

If you're not a fan of the shortbread crust, you can totally make a graham cracker crust instead. You can make the graham cracker crust in this recipe.
Make sure the ingredients are at room temperature. It helps them mix together better and will give the cheesecake a smoother texture.
Use full-fat cream cheese that comes in brick form. I highly recommend using the Philadelphia brand (not sponsored - it just works best!).
Make this cheesecake early in the day. The baking and cooling process takes a while!
Follow the cooling instructions to a T! I know it's a slow process, but it's worth it. It helps ensure the cheesecake has the perfect consistency once it's cooled.
Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
If your cheesecake cracks while baking or cooling, don't fret! It'll be covered by the strawberry reduction and no one will know.
Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.

Nutrition