Strawberry Cheesecake Shortbread Crust (Print-Friendly Format)

Buttery shortbread, creamy filling, and a jammy strawberry layer create this nostalgic strawberry cheesecake delight.

# 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

→ Cheesecake Filling

07 - 266 g granulated sugar
08 - 18 g cornstarch
09 - 3 g lemon zest, 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, room temperature

→ Garnish (Optional)

15 - Flakey sea salt
16 - Fresh strawberries

# How to Make It:

01 - Blend strawberries and sugar to a smooth puree. Transfer to a saucepan and cook over medium heat until bubbling, about 8 minutes. Reduce to medium-low and simmer for 30 minutes, stirring and scraping sides to prevent browning. Once thickened and deep red, pour into a bowl to cool; reserve 130 g for the batter. Chill remaining reduction for topping.
02 - Preheat oven to 175°C. Grease and line an 8-inch springform pan. Combine butter, flour, powdered sugar, and salt until crumbly dough forms. Press into pan base in an even layer. Prick the crust thoroughly with a fork. Bake for 22–25 minutes, until edges just begin to brown. Cool on a wire rack; lower oven to 150°C.
03 - Place a baking tray filled with 2.5 cm water on the oven’s lowest rack to create a humid baking environment.
04 - Whisk together granulated sugar, cornstarch, and lemon zest, if using. In a stand mixer on medium-high, beat cream cheese until smooth. Add sugar mixture and mix on medium-low until fully combined, scraping bowl as needed. Add sour cream, 130 g strawberry reduction, and vanilla; mix until uniform. Lightly beat eggs, then blend into batter gradually at low speed.
05 - Pour filling over the cooled crust in the prepared pan. Place pan on a large baking sheet and bake at 150°C for 20 minutes. Without opening the oven, reduce temperature to 110°C and bake for an additional 2 hours.
06 - Turn oven off and let cake sit inside for 1 hour with the door closed. Remove and cool at room temperature for 2 hours. Wrap with plastic and refrigerate for at least 3–4 hours or overnight.
07 - Unmold cheesecake. Spread remaining chilled strawberry reduction over the top. Garnish with fresh strawberries and flakey sea salt as desired. Slice with a warm, sharp knife for clean edges, wiping between cuts.

# Additional Information:

01 - Room temperature ingredients create a smoother texture.
02 - Strawberry reduction may be prepared up to 3 days ahead and refrigerated.
03 - Fully cooled cheesecake slices cleanest after overnight chilling.
04 - If using a different pan size, adjust baking times as needed.
05 - Cheesecake keeps refrigerated up to 1 week or frozen up to 3 months.

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