Description
This luscious Strawberry Cheesecake features a buttery baked crust, creamy full-fat cream cheese filling infused with a fresh strawberry reduction, and a perfect balance of sweetness and tartness. Topped with vibrant strawberry glaze and fresh strawberries, it makes an elegant, rich dessert ideal for special occasions or indulgent treats.
Ingredients
Scale
Strawberry Reduction
- 2 cups fresh or frozen (thawed) strawberries
- 1/2 cup granulated sugar
Crust
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- Pinch of fine salt
Cheesecake Filling
- 24 oz full-fat cream cheese (3 blocks), room temperature
- 1 cup granulated sugar
- 2 tbsp cornstarch
- Zest of 1 lemon (optional)
- 3/4 cup sour cream, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup strawberry reduction (from step 1)
Topping
- Remaining strawberry reduction (from step 1)
- Fresh strawberries for garnish (optional)
Instructions
- Prepare Strawberry Reduction: In a blender or food processor, blend the strawberries with 1/2 cup granulated sugar until smooth. Pour the puree into a saucepan and cook over medium heat until it starts to bubble, about 8 minutes. Lower the heat and let it simmer gently for 30 minutes, stirring occasionally until thickened. Remove from heat, cool completely, and refrigerate until needed.
- Make and Bake the Crust: Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper. In a bowl, combine the softened butter, all-purpose flour, powdered sugar, and salt. Press this mixture evenly into the bottom of the pan. Use a fork to prick the crust all over. Bake for 22-25 minutes or until the edges begin to brown. Once baked, lower the oven temperature to 300°F (150°C).
- Prepare the Cheesecake Filling: In a medium bowl, whisk together the sugar and cornstarch. Add in the lemon zest if using. In a large mixing bowl, beat the full-fat cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar-cornstarch mixture, mixing well to combine. Next, add the sour cream, 1/2 cup of the prepared strawberry reduction, and vanilla extract. Mix on low speed until incorporated. Finally, whisk the eggs in a separate bowl, then slowly add them to the cream cheese mixture, mixing just until combined.
- Assemble and Bake the Cheesecake: Pour the cream cheese filling over the pre-baked crust, spreading it evenly. Place a shallow pan with water on the lower rack of the oven to create steam and prevent cracking. Bake the cheesecake at 300°F (150°C) for 20 minutes. Then, reduce the oven temperature further to 225°F (110°C) and continue baking for 2 hours, making sure not to open the oven during this time. After baking, turn off the oven and let the cheesecake sit inside for 1 hour. Remove from oven and allow to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 3-4 hours or preferably overnight to fully set.
- Finish and Serve: Before serving, spread the remaining strawberry reduction over the top of the chilled cheesecake. Garnish with fresh strawberries if desired. Use a warm, sharp knife to cut clean slices. Serve and enjoy your rich, creamy strawberry cheesecake!
Notes
- Using room temperature ingredients ensures a smooth, lump-free batter.
- Simmering the strawberry puree thickens the reduction to intensify flavor and remove excess moisture.
- Water bath during baking helps the cheesecake cook gently and prevents cracks.
- Allowing the cheesecake to rest in the oven after baking helps avoid sudden temperature changes that could cause cracking.
- Refrigerate for several hours or overnight for best texture and flavor development.
- Use a warm knife dipped in hot water for cleaner cuts.
- Optional lemon zest adds a subtle brightness that complements the strawberries.
