Strawberry Cheesecake

A rich and creamy Strawberry Cheesecake with a buttery shortbread crust and strawberry reduction topping, perfect for any occasion.

Scale

Cook Mode Prevent your screen from going dark

Prep your ingredients and let cream cheese sit at room temperature for 1 hour.
Blend hulled strawberries with 1/2 cup granulated sugar until smooth. Cook in a saucepan for 8 minutes, then simmer for 30 minutes. Cool this strawberry reduction.
Preheat the oven to 350°F (175°C). Mix softened butter, flour, powdered sugar, and salt to form a dough. Press into a springform pan and bake for 22-25 minutes until lightly golden. Let cool.
In a large bowl, whisk granulated sugar with cornstarch. Beat cream cheese until smooth, then mix in the sugar mixture, sour cream, strawberry reduction, lemon zest, and vanilla. Incorporate eggs, beating them in one at a time on low speed.
Pour the filling over the cooled crust. Bake at 300°F (150°C) for 20 minutes, then reduce heat to 225°F (110°C) and bake for 2 hours. Cool in the oven for 1 hour, then at room temperature for 2 hours before refrigerating for at least 3-4 hours.
Top the cheesecake with remaining strawberry reduction and garnish with fresh strawberries and a sprinkle of flaky sea salt. Serve chilled.

For best results, refrigerate overnight to allow the cheesecake to set properly.