Strawberry Cheesecake

There’s something truly magical about a Strawberry Cheesecake. Maybe it’s the luscious, creamy filling, or the bright pop of strawberry that tastes like sunshine on a plate. Or maybe it’s the buttery shortbread crust that crumbles just so with each forkful. Whatever the reason, this dessert is a crowd-pleaser year-round—and especially delightful in the warmer months when strawberries are at their sweetest.

I first discovered the joy of combining a rich cheesecake with fresh strawberry reduction at a backyard summer BBQ. Since then, this recipe has become my go-to for holidays, birthdays, or any occasion that calls for a showstopping dessert. It’s got all the charm of strawberry shortcake but wrapped in a creamy, American-style cheesecake.

Why You’ll Love This Strawberry Cheesecake

• Fresh, real ingredients: No artificial flavors—just ripe strawberries and tangy cream cheese.
• Rich but balanced: Creamy filling, fruity topping, and a buttery crust to balance it all.
• Perfect for summer and winter: Bright enough for July, indulgent enough for Christmas.
• Elegant enough for parties, simple enough for beginners.

Ingredients (Serves 16)

Strawberry Reduction:

• 1 lb. hulled strawberries (fresh or thawed frozen)
• ½ cup granulated sugar

Shortbread Crust:

• ½ cup unsalted butter, softened
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ¼ tsp fine salt

Cheesecake Filling:

• 1⅓ cups granulated sugar
• 2 Tbsp cornstarch
• 2 tsp lemon zest (optional)
• 4 packages (8 oz each) cream cheese, room temperature
• ½ cup full-fat sour cream, room temperature
• ½ cup strawberry reduction
• 1 tsp vanilla extract
• 4 large eggs, room temperature

Garnish (Optional):

• Remaining strawberry reduction
• Fresh strawberries, halved
• Flaky sea salt (for contrast)

Equipment You’ll Need

• 8-inch or 9-inch springform pan
• Stand mixer or electric hand mixer
• Blender or food processor
• Medium saucepan
• Large rimmed baking sheet
• Parchment paper

Step-by-Step Instructions

1. Make the Strawberry Reduction

In a blender, puree the strawberries and sugar until smooth. Pour into a saucepan and simmer over medium heat until foamy, about 8 minutes. Then reduce heat to low and cook for 30 more minutes, stirring occasionally. It will darken and thicken. Cool completely. You should have about 1¼ cups of reduction—reserve ½ cup for the filling and the rest for topping.

2. Prepare the Shortbread Crust

Preheat oven to 350°F (175°C). Mix softened butter, flour, powdered sugar, and salt until crumbly. Press into the bottom of a greased and parchment-lined springform pan. Prick all over with a fork. Bake 22–25 minutes until the edges begin to brown. Cool on a rack. Lower oven to 300°F (150°C).

Place a tray of water on the bottom oven rack to create a steamy environment for the cheesecake (no cracking here!).

3. Make the Cheesecake Filling

Mix sugar and cornstarch, then add lemon zest if using. In a large bowl, beat the cream cheese until smooth. Add the sugar mixture and beat until incorporated. Scrape down the bowl.

Mix in sour cream, ½ cup of cooled strawberry reduction, and vanilla. Whisk eggs separately, then add to the batter gradually on low speed until fully incorporated.

4. Bake the Cheesecake

Pour the batter over the cooled crust. Place the cheesecake on a baking sheet and bake at 300°F (150°C) for 20 minutes. Without opening the door, reduce the oven to 225°F (110°C) and bake for 2 more hours.

Turn off the oven and let the cheesecake sit for 1 hour with the door closed. Then remove and cool at room temperature for 2 hours. Finally, refrigerate at least 4 hours (overnight preferred).

5. Finish with Strawberry Topping

Once the cheesecake is fully chilled, top with remaining strawberry reduction. Spread evenly and decorate with halved strawberries for a fresh, juicy touch.

Tips for the Best Strawberry Cheesecake

• Room temperature ingredients: This ensures a smooth, lump-free filling.
• Don’t skip the water tray: It mimics a water bath and prevents cracks.
• Use a warm, clean knife: Wipe between slices for picture-perfect presentation.
• Make ahead: It’s even better the next day!

What to Serve With Strawberry Cheesecake

• Espresso or coffee: The bitterness balances the rich filling.
• Sparkling rosé or Prosecco: For a touch of celebration.
• Lemon sorbet or berry coulis: To add contrast in temperature and texture.

Storage & Freezing

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze whole or sliced for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.

Final Thoughts

This Strawberry Cheesecake is the kind of dessert that leaves an impression. Whether you’re making it for a summer picnic, a cozy winter dinner, or a holiday gathering, it’s guaranteed to steal the show. The velvety filling, jammy strawberry layer, and buttery crust hit all the right notes.

It’s a little nostalgic, a little luxurious, and 100% irresistible. So go ahead—make this once, and you’ll be asked to bring it to every party from now on!

The Goods

Strawberry Cheesecake

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This creamy strawberry cheesecake with shortbread crust and real strawberries is a summer dream!

Course Dessert

Cuisine American

Recipes

Strawberry Reduction:

• 1 lb. hulled strawberries fresh or thawed frozen
• ½ cup granulated sugar

Shortbread Crust:

• ½ cup unsalted butter softened
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ¼ tsp fine salt

Cheesecake Filling:

• 1⅓ cups granulated sugar
• 2 Tbsp cornstarch
• 2 tsp lemon zest optional
• 4 packages 8 oz each cream cheese, room temperature
• ½ cup full-fat sour cream room temperature
• ½ cup strawberry reduction
• 1 tsp vanilla extract
• 4 large eggs room temperature

Garnish (Optional):

• Remaining strawberry reduction
• Fresh strawberries halved
• Flaky sea salt for contrast

Instructions

Make the Strawberry Reduction

• In a blender, puree the strawberries and sugar until smooth. Pour into a saucepan and simmer over medium heat until foamy, about 8 minutes. Then reduce heat to low and cook for 30 more minutes, stirring occasionally. It will darken and thicken. Cool completely. You should have about 1¼ cups of reduction—reserve ½ cup for the filling and the rest for topping.

Prepare the Shortbread Crust

• Preheat oven to 350°F (175°C). Mix softened butter, flour, powdered sugar, and salt until crumbly. Press into the bottom of a greased and parchment-lined springform pan. Prick all over with a fork. Bake 22–25 minutes until the edges begin to brown. Cool on a rack. Lower oven to 300°F (150°C).
• Place a tray of water on the bottom oven rack to create a steamy environment for the cheesecake (no cracking here!).

Make the Cheesecake Filling

• Mix sugar and cornstarch, then add lemon zest if using. In a large bowl, beat the cream cheese until smooth. Add the sugar mixture and beat until incorporated. Scrape down the bowl.
• Mix in sour cream, ½ cup of cooled strawberry reduction, and vanilla. Whisk eggs separately, then add to the batter gradually on low speed until fully incorporated.

Bake the Cheesecake

• Pour the batter over the cooled crust. Place the cheesecake on a baking sheet and bake at 300°F (150°C) for 20 minutes. Without opening the door, reduce the oven to 225°F (110°C) and bake for 2 more hours.
• Turn off the oven and let the cheesecake sit for 1 hour with the door closed. Then remove and cool at room temperature for 2 hours. Finally, refrigerate at least 4 hours (overnight preferred).

Finish with Strawberry Topping

• Once the cheesecake is fully chilled, top with remaining strawberry reduction. Spread evenly and decorate with halved strawberries for a fresh, juicy touch.