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Strawberry Cheesecake with Jammy Strawberry Topping Recipe

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4.1 from 13 reviews

This luscious strawberry cheesecake features a buttery shortbread crust, a rich and creamy cream cheese filling infused with a bright strawberry reduction, and a jammy strawberry topping. Inspired by classic strawberry shortcake, this dessert bursts with fresh summer flavors and is perfect for special occasions or a decadent treat.

  • Total Time: 6 hours 10 minutes
  • Yield: 16 servings

Ingredients

Strawberry Reduction

  • 1 lb. hulled strawberries – fresh or frozen (454g)
  • 1/2 cup granulated sugar (100g)

Shortbread Crust

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup all-purpose flour (125g)
  • 1/4 cup powdered sugar (27g)
  • 1/4 tsp fine salt (1g)

Strawberry Cheesecake

  • 1 1/3 cups granulated sugar (266g)
  • 2 Tbsp cornstarch (18g)
  • 2 tsp lemon zest or the zest of 1 small lemon – optional (3g)
  • 4, 8 oz. packages full-fat cream cheese, room temperature (904g)
  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 1/2 cup strawberry reduction, room temperature – from above (130g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 4 large eggs, room temperature (224g)

Garnish – Optional

  • Fresh strawberries or additional strawberry reduction for topping

Instructions

  1. Prepare the Strawberry Reduction: In a food processor or blender, combine hulled strawberries and granulated sugar. Blend until smooth. Pour into a medium saucepan and heat over medium, stirring occasionally until bubbling and foaming for about 8 minutes. Reduce heat to medium-low and simmer for 30 minutes, stirring and scraping the pan to prevent browning. The mixture will thicken and darken in color. Transfer to a bowl to cool to room temperature, then cover and refrigerate until ready to use. Reserve some for topping.
  2. Make the Shortbread Crust: Preheat the oven. Mix softened butter, all-purpose flour, powdered sugar, and salt until a crumbly dough forms. Press the dough evenly into an 8-inch round pan’s bottom. Bake until golden and set, about 15-20 minutes. Remove from oven and allow to cool completely.
  3. Prepare the Cheesecake Batter: In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, cornstarch, and optional lemon zest, mixing well. Blend in sour cream, vanilla extract, and strawberry reduction until fully incorporated. Add eggs one at a time, mixing on low speed to avoid incorporating excess air.
  4. Assemble and Bake the Cheesecake: Pour the cheesecake batter over the cooled shortbread crust. Place the pan on a large rimmed baking sheet to catch any leaks. Bake at a low temperature for about 2 hours and 20 minutes, or until the edges are set and the center is slightly jiggly.
  5. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. Then transfer to the refrigerator and chill for at least 3 hours or overnight to fully set and develop flavors.
  6. Serve: Once chilled, carefully run a knife around the edges before removing the cheesecake from the pan. Garnish with fresh strawberries or additional strawberry reduction before slicing and serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter and prevent curdling.
  • Cooling the cheesecake gradually prevents cracks on the surface.
  • Strawberry reduction can be made up to 3 days in advance and stored in the refrigerator.
  • For a cleaner cut, warm the knife in hot water and wipe it clean between slices.
  • If using frozen strawberries for the reduction, thaw completely before blending.
  • Author: Maya
  • Prep Time: 50 minutes
  • Cook Time: 2 hours 20 minutes
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/strawberry-cheesecake-with-jammy-strawberry-topping-recipe/