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This strawberry cheesecake is everything you want in a summer dessert creamy tangy filling on a buttery shortbread crust crowned with a vibrant homemade strawberry reduction To me it tastes like the happiest moments of my childhood picnics all rolled into one dreamy bite
My friends always ask for seconds of this cheesecake The first time I took it to a barbecue the platter was bare in minutes
Ingredients
- Strawberries: fresh or frozen for bright flavor and easy prep Look for fruit that smells sweet and is deeply red
- Granulated sugar: balances tart berries and creates the signature creamy texture in both filling and reduction
- Unsalted butter: creates a melt-in-your-mouth crust Choose high quality for best flavor
- All-purpose flour: gives the crust structure Go for unbleached if possible
- Powdered sugar: tenderizes the shortbread
- Fine salt: brings out the sweetness throughout the dessert
- Cornstarch: for a plush cheesecake that slices cleanly
- Lemon zest: optional but amazing for brightness Always zest before juicing
- Full-fat cream cheese: brings luscious tang and creaminess Always let it come to room temperature for smoothest results
- Full-fat sour cream: adds silkiness and a gentle tang
- Vanilla extract or vanilla bean paste: for floral warmth Use pure extract for best depth
- Large eggs: act as the binder Allow them to sit out for creamier batter
- Flaky sea salt: optional garnish makes every bite pop
Step-by-Step Instructions
- Make the Strawberry Reduction:
- Place hulled strawberries and sugar in a blender or food processor Puree until smooth Transfer to a saucepan Cook over medium heat stirring occasionally for about eight minutes until it begins to bubble and foam Lower to medium low stirring regularly for thirty minutes to thicken and deepen in color Pour into a bowl and let cool to room temperature It should yield about one and one quarter cups
- Prepare the Shortbread Crust:
- Preheat oven to three hundred fifty degrees Fahrenheit and line a springform pan In a bowl blend softened butter flour powdered sugar and salt together with a fork or pastry cutter until a soft crumbly dough forms Press evenly into pan Prick crust all over with a fork Bake for twenty two to twenty five minutes until golden on the edges Cool on rack Lower oven to three hundred degrees Place a water filled baking tray on the bottom oven rack
- Mix the Cheesecake Filling:
- In a small bowl whisk granulated sugar and cornstarch Add lemon zest and rub it into sugar to release its oils In a large bowl or stand mixer beat cream cheese until perfectly smooth Add sugar mixture beat again until mixed Scrape down bowl
- Fold in Flavors and Eggs:
- Add sour cream strawberry reduction and vanilla mixing until combined Whisk eggs in a separate bowl Add eggs to batter in several additions blending slowly for a velvety finish Pour batter onto cooled crust
- Bake the Cheesecake:
- Check oven temp is now at three hundred Place cheesecake pan on a large sheet pan Bake twenty minutes Lower oven setting to two hundred twenty five without opening door Continue baking for two more hours Turn off oven Let cheesecake rest inside for one hour
- Cool and Chill:
- Remove cheesecake from oven Cool at room temperature for two hours Wrap and refrigerate for at least three hours or overnight
- Assemble and Serve:
- Release cake from pan Top with remaining strawberry reduction and fresh strawberries For perfect slices dip a sharp knife in hot water and clean after each cut Store leftovers in the fridge in an airtight container
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The sweet homemade strawberry reduction is my favorite part Growing up we always had berry picking weekends and nothing rivals the taste of real fruit stirred in
Storage Tips
Keep cheesecake airtight in the refrigerator for up to seven days For longer storage freeze it whole or in slices tightly wrapped in plastic and foil Defrost overnight in the fridge before adding the strawberry topping Fresh strawberries for garnish should be added just before serving so they stay perky
Ingredient Substitutions
For the crust you can use graham crackers instead of shortbread or try vanilla wafers If you do not have fresh lemon zest leave it out the cake is still delicious Philadelphia cream cheese bricks really do make a difference but other full fat brands work in a pinch You can swap sour cream with full fat plain Greek yogurt for a little extra tang or use Neufchâtel cheese for a lighter version
Serving Suggestions
Slice the cheesecake cold for the cleanest cuts then let slices sit at room temperature for about ten minutes before serving Top each wedge with whipped cream or a few extra berries For extra sparkle add a sprinkle of flaky sea salt It also pairs perfectly with a cup of coffee or iced tea
Cultural Context
Cheesecake enjoys a long history from ancient Greece to American diners but the classic New York style often features a graham crust This recipe nods to shortcake traditions by using shortbread strawberries and cream layers combining nostalgia with striking looks
Frequently Asked Questions About Recipes
- → How do you make the strawberry topping glossy and thick?
Simmering pureed strawberries with sugar until they reduce concentrates the flavor and thickens the mixture, creating a jammy, glossy topping perfect for spreading.
- → What type of cream cheese works best for the filling?
Full-fat cream cheese in brick form gives the smoothest, creamiest texture. Let it come to room temperature before mixing for best results.
- → Can a different crust be used instead of shortbread?
Yes, you can substitute a graham cracker crust if you prefer, using the same pressing and pre-baking steps for a sturdy base.
- → How should I prevent cracks in the cheesecake?
Baking at a low temperature and allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
- → What’s the best way to slice clean pieces?
For neat slices, dip a sharp knife in hot water, wipe it dry, and cut. Clean the blade between cuts for picture-perfect portions.
- → Can leftovers be stored or frozen?
Yes, keep leftovers in an airtight container in the fridge for up to a week, or wrap and freeze for up to 3 months.