This strawberry cheesecake combines a rich, creamy filling with a buttery shortbread crust and a vibrant, jammy strawberry topping. It tastes just like strawberry shortcake and perfectly captures the essence of summer in every bite!
How to Make This Strawberry Cheesecake
Follow these easy steps to bake a cheesecake that’s smooth, flavorful, and beautifully topped with fresh strawberries. Plus, there’s a helpful video tutorial below!
Step 1: Prepare the Strawberry Reduction
Start by blending fresh or thawed frozen strawberries with granulated sugar until smooth. I prefer frozen strawberries since they’re pre-hulled and super convenient!
Pour this puree into a saucepan and cook over medium heat until it bubbles and foams (about 8 minutes). Then lower the heat and simmer for 30 more minutes, stirring often and scraping the pan sides to avoid burning.
The reduction should thicken and deepen in color. Transfer it to a bowl and let it cool to room temperature before covering and chilling in the fridge. You’ll use some of this in the cheesecake batter, and reserve the rest for topping.
Tip: Make this up to 3 days ahead for easy prep!
Step 2: Make the Shortbread Crust
Preheat your oven to 350°F (175°C). Spray an 8- or 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
Mix softened butter, flour, powdered sugar, and a pinch of salt using a fork or pastry cutter until crumbly. Press the mixture evenly into the bottom of the pan and prick with a fork.
Bake for 22–25 minutes, until the edges start to brown, then transfer to a wire rack to cool. Lower the oven temperature to 300°F (150°C) and place a tray with an inch of water on the lower rack to create a gentle water bath effect for the cheesecake baking.
Step 3: Make the Cheesecake Filling
While the crust cools, whisk sugar and cornstarch together (this prevents lumps). Add lemon zest for a bright, fresh note—optional but recommended.
Beat room-temperature cream cheese until smooth, then gradually mix in the sugar mixture, sour cream, strawberry reduction, and vanilla extract. Scrape the bowl as needed.
Whisk eggs separately, then slowly add them to the batter on low speed. Pour the filling over the cooled crust.
Note: An 8-inch pan will fill close to the top, but cheesecake doesn’t rise much, so it’s fine!
Step 4: Bake the Cheesecake
Place the cheesecake pan on a cookie sheet and bake at 300°F (150°C) for 20 minutes. Without opening the oven, reduce heat to 225°F (110°C) and bake for another 2 hours.
This slow bake at low temperature helps prevent cracks and sinking, yielding a creamy, flawless cheesecake.
Step 5: Cool Gradually
Turn off the oven and let the cheesecake rest inside for 1 hour without opening the door. Then remove it and cool at room temperature for several hours.
Once cool, cover and refrigerate for at least 3-4 hours or overnight for best texture.
Step 6: Top and Serve
Remove the cheesecake from the pan and spread the chilled strawberry reduction evenly over the top. Garnish with fresh strawberries arranged in a pretty ring.
For perfect slices, use a sharp knife warmed in hot water and wiped clean between cuts. Store leftovers covered in the fridge for up to a week.
Ingredient Swaps & Tips
- Butter: Salted butter can replace unsalted if you skip the added salt.
- Flour: Gluten-free baking flour can swap for all-purpose flour in the crust.
- Cream Cheese: Full-fat brick cream cheese works best (Philadelphia is my favorite).
- Eggs: Use regular large eggs for best results; substitutes don’t work well here.
- Fruit: Fresh or frozen strawberries both work, or try blackberries, raspberries, or marionberries.
- Lemon Zest: Adds brightness; lime zest can substitute or omit if unavailable.
Troubleshooting & FAQs
Do I need a water bath?
Using a tray of water under the cheesecake helps it bake evenly and prevents sinking, but it’s optional. Without it, the cheesecake will be denser and may sink slightly.
How do I know when it’s done?
The center should jiggle slightly but not be liquid. A toothpick inserted an inch from the edge should come out clean.
Make-Ahead & Storage
Refrigerate cheesecake for up to a week. Freeze for up to 3 months after baking and cooling by wrapping well in plastic and foil. Thaw overnight in the fridge before serving.
Final Tips for Success
- Use room-temperature ingredients for smooth batter.
- Bake low and slow for a crack-free cheesecake.
- Make sure to follow the gradual cooling process for the best texture.
- Warm your knife before slicing to get clean, beautiful pieces.
Strawberry Cheesecake with Buttery Shortbread Crust
Ingredients
For the Strawberry Reduction:
- 1 ½ cups strawberries (fresh or frozen, thawed)
- ⅓ cup granulated sugar
For the Shortbread Crust:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- ½ cup powdered sugar
- Pinch of salt
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, room temperature
- ½ cup granulated sugar
- 1 tbsp cornstarch
- Zest of 1 lemon (optional)
- ½ cup sour cream
- ½ cup strawberry reduction (from above)
- 1 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
- Make the Strawberry Reduction:
Blend strawberries with sugar until smooth. Pour into a saucepan and cook over medium heat until bubbling, about 8 minutes. Reduce heat and simmer 30 minutes, stirring often, until thickened. Cool to room temperature, then refrigerate. - Prepare the Shortbread Crust:
Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch springform pan with parchment paper. Mix butter, flour, powdered sugar, and salt until crumbly. Press evenly into pan bottom and prick with a fork. Bake 22–25 minutes until edges brown. Cool. Lower oven to 300°F (150°C) and place a water tray on the bottom rack. - Make the Cheesecake Filling:
Whisk sugar, cornstarch, and lemon zest. Beat cream cheese until smooth, then add sugar mixture, sour cream, strawberry reduction, and vanilla. Add eggs one at a time, mixing slowly. Pour filling over cooled crust. - Bake:
Place pan on a cookie sheet and bake 20 minutes at 300°F (150°C). Lower heat to 225°F (110°C) and bake 2 more hours. Turn off oven and let cheesecake sit inside for 1 hour. - Cool and Chill:
Remove from oven and cool to room temperature, then refrigerate at least 3-4 hours or overnight. - Top and Serve:
Spread remaining chilled strawberry reduction over cheesecake. Garnish with fresh strawberries. Slice with a warm knife.