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Strawberry Cheesecake with Shortbread Crust and Strawberry Reduction Recipe

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4.3 from 23 reviews

This luscious Strawberry Cheesecake features a buttery shortbread crust topped with a creamy strawberry-infused cheesecake filling and a homemade strawberry reduction. Baked low and slow for a perfect, crack-free texture, it is garnished with fresh strawberries and flaky sea salt for an indulgent yet balanced dessert experience. Ideal for special occasions or a delightful treat, this recipe includes a homemade strawberry reduction that intensifies the fresh strawberry flavor.

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 Filling

  • 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 (130g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 4 large eggs, room temperature (224g)

Garnish

  • Flakey sea salt – to garnish
  • Fresh strawberries – for topping

Instructions

  1. Make the Strawberry Reduction: In a blender or food processor, combine strawberries and sugar, then purée until smooth. Transfer to a medium saucepan and heat over medium until bubbly and foamy. Lower heat to medium-low and cook for 30 minutes, stirring occasionally to prevent browning. Cool completely, then refrigerate until needed.
  2. Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Combine softened butter, flour, powdered sugar, and salt with a fork or pastry cutter until crumbly. Press evenly into the pan bottom, prick with a fork, and bake 22–25 minutes until edges brown. Cool on a wire rack. Lower oven to 300°F (150°C) and place a water-filled baking tray on the bottom rack.
  3. Mix the Filling Dry Ingredients: Whisk sugar and cornstarch together in a small bowl to avoid clumping. Add lemon zest and rub it into the mixture if using. Set aside.
  4. Beat the Cream Cheese: In a large bowl or stand mixer with paddle attachment, beat cream cheese on medium-high until smooth. Gradually mix in the sugar-cornstarch mixture on medium-low until fully smooth, scraping bowl sides as needed.
  5. Add Wet Ingredients: Blend in sour cream, strawberry reduction, and vanilla extract on medium-low speed. In a separate bowl, whisk eggs, then gradually add them to the batter on low speed until well combined.
  6. Assemble and Bake: Pour filling over the cooled crust, filling the 8-inch pan fully but do not overfill. Bake at 300°F (150°C) for 20 minutes on a baking sheet. Without opening the oven, reduce temperature to 225°F (110°C) and bake 2 more hours for a smooth, crack-free cheesecake.
  7. Cool in Oven: Turn off oven and let cheesecake sit inside for 1 hour without opening door to prevent cracking.
  8. Cool at Room Temperature and Chill: Remove from oven and cool 2 hours at room temperature. Cover with plastic wrap and refrigerate for 3–4 hours or overnight for best results.
  9. Decorate and Serve: Release the cheesecake from the pan carefully. Spread remaining strawberry reduction on top evenly. Garnish with fresh strawberries arranged around the edge and sprinkle lightly with flaky sea salt. Use a warm, sharp knife, cleaning after each slice, to serve. Store leftovers in an airtight container in the fridge for up to a week.

Notes

  • Using frozen strawberries for the reduction saves time as they come pre-hulled.
  • The lemon zest in the filling is optional but adds brightness to the strawberry flavor.
  • Maintaining the low baking temperature with a water bath-like setup prevents cracking and sinking of the cheesecake.
  • Letting the cheesecake cool slowly in the oven post-baking ensures perfect texture.
  • Chilling overnight gives the best flavor and firmness.
  • Use a warm knife to slice clean pieces and wipe the blade between cuts for neat slices.
  • Strawberry reduction can be made up to 3 days ahead and kept refrigerated.

Find it online: https://justsosavory.com/strawberry-cheesecake-with-shortbread-crust-and-strawberry-reduction-recipe/