Description
This luscious Strawberry Cheesecake features a creamy, tangy filling blended with a homemade strawberry reduction and baked atop a buttery, tender crust. Finished with a fresh strawberry topping, it’s a delightful dessert perfect for any occasion.
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
- Fresh strawberries for garnish (optional)
Instructions
- Make the Strawberry Reduction: In a blender or food processor, combine strawberries and granulated sugar, blending until smooth. Pour the puree into a saucepan and cook over medium heat until bubbling, about 8 minutes. Lower heat and simmer for 30 minutes, stirring occasionally until thickened. Cool the reduction and store it in the fridge.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan with non-stick spray and line the bottom with parchment paper. Mix softened butter, flour, powdered sugar, and salt until crumbly. Press the mixture evenly into the bottom of the pan. Prick crust with a fork and bake for 22-25 minutes until the edges start to brown. Reduce oven temperature to 300°F (150°C).
- Make the Cheesecake Filling: In a bowl, whisk together sugar and cornstarch, then add lemon zest if using. Beat cream cheese until smooth, gradually adding the sugar mixture and mixing well. Incorporate sour cream, 1/2 cup of the prepared strawberry reduction, and vanilla extract, mixing on low speed. Lightly whisk eggs, then slowly add them to the mixture while continuing to mix until fully incorporated. Pour the batter over the baked crust.
- Bake the Cheesecake: Place a tray filled with water on the lower oven rack to create steam. Bake the cheesecake at 300°F (150°C) for 20 minutes. Then reduce the temperature to 225°F (110°C) and continue baking for 2 hours without opening the oven door. After baking, turn off the oven and let the cheesecake sit inside for 1 hour. Remove it and cool to room temperature. Refrigerate the cheesecake for at least 3-4 hours or overnight to set completely.
- Finish and Serve: Spread the remaining strawberry reduction over the chilled cheesecake. Garnish with fresh strawberries if desired. Use a warm, sharp knife to cut neat slices. Serve and enjoy this creamy, fruity dessert!
Notes
- Using room temperature ingredients helps achieve a smooth cheesecake batter.
- Simmering the strawberry reduction slowly thickens it and intensifies the flavor.
- Placing a water tray during baking creates steam, preventing cracks in the cheesecake.
- Refrigerating overnight improves texture and flavor.
- Warming the knife helps make clean, precise cheesecake slices.
