Strawberry Cheesecake Shortbread Crust (Print-Friendly Format)

Fresh strawberries and creamy filling meet a buttery shortbread crust for a classic, summery dessert.

# Required Ingredients:

→ Strawberry Reduction

01 - 454 g hulled strawberries, fresh or frozen
02 - 100 g granulated sugar

→ Shortbread Crust

03 - 113 g unsalted butter, softened
04 - 125 g all-purpose flour
05 - 27 g powdered sugar
06 - 1 g fine salt

→ Strawberry Cheesecake Filling

07 - 266 g granulated sugar
08 - 18 g cornstarch
09 - 3 g lemon zest (zest of 1 small lemon), optional
10 - 904 g full-fat cream cheese, room temperature
11 - 125 g full-fat sour cream, room temperature
12 - 130 g strawberry reduction, room temperature
13 - 4 g vanilla extract or vanilla bean paste
14 - 224 g large eggs (4 units), room temperature

→ Garnish (Optional)

15 - Flakey sea salt
16 - Fresh strawberries

# How to Make It:

01 - Combine strawberries and granulated sugar in a blender or food processor. Blend into a smooth purée. Transfer to a medium saucepan and cook over medium heat, stirring occasionally, until bubbling and thickened, about 8 minutes. Lower the heat to medium-low and simmer for 30 minutes while stirring, scraping the sides to prevent browning. Once thick and deep red, transfer to a bowl to cool to room temperature. Reserve 130 g for the filling and refrigerate remainder for topping.
02 - Preheat oven to 175°C. Grease an 8-inch or 9-inch springform pan and line the bottom with parchment. In a bowl, blend softened butter, flour, powdered sugar, and salt with a fork or pastry cutter until a crumbly dough forms. Press evenly into the prepared pan. Prick with a fork. Bake 22–25 minutes, until the edges are golden. Cool on a wire rack. Lower oven temperature to 150°C.
03 - Place a flat baking tray with 2.5 cm of hot water on the lowest rack of the oven to create a steam environment for baking.
04 - In a bowl, whisk sugar and cornstarch together; optionally add lemon zest, massaging to release oils. In a stand mixer, beat cream cheese on medium-high until smooth. Mix in the sugar, cornstarch, and zest mixture until fully incorporated, scraping bowl as needed. Add in sour cream, 130 g strawberry reduction, and vanilla; blend until combined. In a separate bowl, whisk eggs, then gradually add to the batter while mixing on low until just incorporated.
05 - Pour the batter over the cooled crust in the pan. Tap gently to release any air bubbles. Place the pan on a large, rimmed baking sheet and bake at 150°C for 20 minutes. Without opening the oven, reduce temperature to 110°C and bake for 2 more hours. Turn off the oven and allow cheesecake to rest inside, door closed, for 1 hour.
06 - Remove cheesecake from oven and let cool at room temperature for 2 hours. Cover with plastic wrap and refrigerate for at least 3–4 hours or overnight for best results.
07 - Release cheesecake from pan. Top with remaining strawberry reduction and spread evenly. Decorate with a ring of fresh strawberries and a sprinkle of flakey sea salt if desired. Slice with a warm, sharp knife, wiping blade between cuts for clean slices.

# Additional Information:

01 - For optimal texture, ensure all dairy ingredients are at room temperature before mixing.
02 - Cheesecake may be refrigerated up to one week or frozen up to three months.
03 - Alternate crusts, such as a graham cracker base, can be used if preferred.
04 - A slow and gradual cooling process minimises surface cracking.
05 - Reserve topping until just before serving for best presentation.

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