Strawberry Cheesecake

There’s something undeniably special about a classic Strawberry Cheesecake. With its velvety smooth filling, vibrant strawberry topping, and buttery shortbread crust, it’s the kind of dessert that captures hearts at first bite. This version is a celebration of all things rich, fruity, and indulgent — the perfect centerpiece for summer gatherings or a cozy winter treat.

Whether you’re a cheesecake connoisseur or baking one for the first time, this recipe will walk you through creating a picture-perfect strawberry cheesecake that’s as stunning as it is delicious.

Why You’ll Love This Strawberry Cheesecake

• Lusciously creamy filling made with real cream cheese and sour cream
• Rich strawberry flavor from a homemade strawberry reduction
• Crisp, buttery shortbread crust that elevates every slice
• Make-ahead friendly – perfect for parties and celebrations
• Seasonless favorite – just as perfect in the summer as in winter

From its jammy fruit topping to its ultra-smooth texture, this American-style cheesecake brings a touch of elegance to any table.

Ingredients (Serves 16)

For the Strawberry Reduction:

• 1 lb. strawberries (454g), hulled – fresh or frozen
• ½ cup granulated sugar (100g)

For the Shortbread Crust:

• ½ cup unsalted butter, softened (113g)
• 1 cup all-purpose flour (125g)
• ¼ cup powdered sugar (27g)
• ¼ tsp fine salt (1g)

For the Cheesecake Filling:

• 1⅓ cups granulated sugar (266g)
• 2 tbsp cornstarch (18g)
• Zest of 1 small lemon (optional)
• 4 blocks (8 oz. each) full-fat cream cheese, room temperature (904g)
• ½ cup full-fat sour cream (125g)
• ½ cup strawberry reduction (130g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 4 large eggs, room temperature (224g)

Garnish (Optional):

• Remaining strawberry reduction
• Fresh strawberries
• Flaky sea salt

Step-by-Step Instructions

1. Make the Strawberry Reduction

1. Blend strawberries and sugar in a food processor or blender until smooth.
2. Pour the puree into a saucepan and cook over medium heat. Stir occasionally.
3. When it begins to bubble, reduce to medium-low and cook for 30 more minutes.
4. Stir frequently and scrape the pan to prevent scorching.
5. Once thick and dark red, pour into a bowl and cool to room temperature. Refrigerate until ready to use.

Pro Tip: This reduction can be made up to 3 days in advance.

2. Bake the Shortbread Crust

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch springform pan with parchment.
2. Mix butter, flour, powdered sugar, and salt until a soft, crumbly dough forms.
3. Press evenly into the bottom of the pan. Prick with a fork.
4. Bake for 22–25 minutes until lightly golden around the edges.
5. Cool on a rack while you prepare the filling. Lower the oven to 300°F (150°C) and place a tray of hot water on the bottom rack for a water bath effect.

3. Prepare the Cheesecake Filling

1. Whisk sugar and cornstarch in a bowl. Massage lemon zest into the mixture for added brightness.
2. In a large bowl, beat cream cheese until smooth. Add sugar mixture and beat until combined.
3. Mix in sour cream, ½ cup strawberry reduction, and vanilla extract.
4. In a separate bowl, whisk eggs. Add to batter gradually while mixing on low.
5. Scrape the bowl thoroughly for a smooth consistency.

4. Bake the Cheesecake

1. Pour the batter into the crust-lined pan.
2. Bake at 300°F for 20 minutes, then reduce to 225°F and bake for another 2 hours.
3. Turn off the oven and let the cheesecake sit inside for 1 hour with the door closed.
4. Remove from oven and cool at room temperature for 2 hours.
5. Cover and refrigerate for at least 4 hours or overnight for best results.

5. Decorate and Serve

1. Once fully chilled, release cheesecake from the springform pan.
2. Spoon remaining strawberry reduction on top and spread evenly.
3. Garnish with fresh strawberries and a sprinkle of flaky sea salt if desired.
4. Slice with a warm, clean knife for perfect cuts.

Tips for Perfect Strawberry Cheesecake

• Use full-fat dairy for the richest texture.
• Room temperature ingredients ensure a smooth batter.
• Avoid overmixing eggs to prevent cracks.
• Cool gradually to avoid sudden temperature changes that cause sinking or cracking.
• Use a pseudo water bath to keep the texture creamy without wrapping the pan in foil.

Flavor Variations

• Strawberry Swirl: Swirl the reduction directly into the batter before baking.
• Mixed Berry: Add blueberries, raspberries, or blackberries to the reduction.
• Chocolate Crust: Swap shortbread for crushed chocolate cookies for a rich twist.

Perfect for Any Season or Celebration

While strawberry desserts are often linked to summer, this Strawberry Cheesecake is just as at home on a holiday dessert table. The creamy filling and ruby-red topping make it festive enough for winter gatherings and fresh enough for warm-weather events.

Print Pin

Strawberry Cheesecake

This strawberry cheesecake features a buttery shortbread crust, creamy filling, and fruity topping—perfect for any season!

Course Dessert, Desserts, Latest, Snack

Cuisine American

Keyword Strawberry Cheesecake

Prep Time 50 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Resting Time 3 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 16

Ingredients

For the Strawberry Reduction:

• 1 lb. strawberries 454g, hulled – fresh or frozen
• ½ cup granulated sugar 100g
• For the Shortbread Crust:
• ½ cup unsalted butter softened (113g)
• 1 cup all-purpose flour 125g
• ¼ cup powdered sugar 27g
• ¼ tsp fine salt 1g

For the Cheesecake Filling:

• 1⅓ cups granulated sugar 266g
• 2 tbsp cornstarch 18g
• Zest of 1 small lemon optional
• 4 blocks 8 oz. each full-fat cream cheese, room temperature (904g)
• ½ cup full-fat sour cream 125g
• ½ cup strawberry reduction 130g
• 1 tsp vanilla extract or vanilla bean paste 4g
• 4 large eggs room temperature (224g)

Garnish (Optional):

• Remaining strawberry reduction
• Fresh strawberries
• Flaky sea salt

Instructions

Make the Strawberry Reduction

• Blend strawberries and sugar in a food processor or blender until smooth.
• Pour the puree into a saucepan and cook over medium heat. Stir occasionally.
• When it begins to bubble, reduce to medium-low and cook for 30 more minutes.
• Stir frequently and scrape the pan to prevent scorching.
• Once thick and dark red, pour into a bowl and cool to room temperature. Refrigerate until ready to use.
• Pro Tip: This reduction can be made up to 3 days in advance.

Bake the Shortbread Crust

• Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch springform pan with parchment.
• Mix butter, flour, powdered sugar, and salt until a soft, crumbly dough forms.
• Press evenly into the bottom of the pan. Prick with a fork.
• Bake for 22–25 minutes until lightly golden around the edges.
• Cool on a rack while you prepare the filling. Lower the oven to 300°F (150°C) and place a tray of hot water on the bottom rack for a water bath effect.

Prepare the Cheesecake Filling

• Whisk sugar and cornstarch in a bowl. Massage lemon zest into the mixture for added brightness.
• In a large bowl, beat cream cheese until smooth. Add sugar mixture and beat until combined.
• Mix in sour cream, ½ cup strawberry reduction, and vanilla extract.
• In a separate bowl, whisk eggs. Add to batter gradually while mixing on low.
• Scrape the bowl thoroughly for a smooth consistency.

Bake the Cheesecake

• Pour the batter into the crust-lined pan.
• Bake at 300°F for 20 minutes, then reduce to 225°F and bake for another 2 hours.
• Turn off the oven and let the cheesecake sit inside for 1 hour with the door closed.
• Remove from oven and cool at room temperature for 2 hours.
• Cover and refrigerate for at least 4 hours or overnight for best results.

Decorate and Serve

• Once fully chilled, release cheesecake from the springform pan.
• Spoon remaining strawberry reduction on top and spread evenly.
• Garnish with fresh strawberries and a sprinkle of flaky sea salt if desired.
• Slice with a warm, clean knife for perfect cuts.