My Strawberry Cheesecake recipe is truly the best! It’s rich and creamy with a buttery golden shortbread crust and a strawberry reduction. This strawberry cheesecake is delicious with no frills and no complicated water bath. Follow my instructions in this post for how to make the perfect cheesecake and never struggle with issues like cracked cheesecake tops or underbaked cheesecake again!
Why this is truly the BEST Strawberry Cheesecake Recipe on the internet…
Strawberries are the flavor of the summer. They’re bright and sweet and quite fun to bake with! This strawberry cheesecake is a total celebration of strawberries. It has a buttery, golden and totally melt in your mouth shortbread base layer instead of the typical graham cracker crust. The cheesecake layer is layers of classic cheesecake and strawberry cheesecake batter swirled together. To really round out the strawberry experience we top the cheesecake with even more strawberry reduction and fresh strawberries!
If you’re baking this strawberry cheesecake recipe during the summer, I highly recommend making a day of it by picking your strawberries fresh with your loved ones (if you live local to a strawberry farm).
My philosophy is that baking is therapeutic and a way to gather people together, so why not extend that experience beyond the kitchen with this recipe?!
The recipe and the top cheesecake tips that you’ll find below were learned over months of practice, failure, and a lot of slices of cheesecake. Follow my tips and best practices so that you never fall into mistakes when baking this delicious dessert again!
How to make shortbread crust
When I was on the Great American Baking Show, I had to develop a cookie bar recipe. The recipe I developed had a shortbread base which means I practiced almost 15 different iterations of this shortbread recipe. I am here to tell you that this is the best homemade shortbread you’ll find! We’re using the exact same shortbread recipe for the cookie base that I used on the show and when you make it and try it you’ll know why it’s here to stay!
The process of making the shortbread crust is very simple:
- Press the room temperature butter and the sugar together BY HAND using a spatula. Do not use any machines to mix this shortbread!
- Once the butter and sugar look well combined, add in the vanilla, salt and flour and again mix with the spatula until most of the flour has incorporated into the dough.
- Turn the dough out onto a clean counter and finish bringing it together by hand.
- Line the bottom of a 7″ springform pan with parchment paper.
- Press the shortbread cookie crust into the bottom of the pan using flour on your fingers if the dough tries to stick.
- Bake at 350F for 25-30 minutes until golden and then allow the shortbread cookie crust to cool before the cheesecake batter gets added.
Top tips for how to make a Strawberry Cheesecake
I must admit, for some odd reason I always used to think that making cheesecake was a complicated affair. Then I learned and started putting into practice a few simple cheesecake tips that made the process totally approachable! Once you catch on to the cheesecake learning curve, you’ll be baking them like a total pro!
Tip #1–DO NOT OVERMIX the cheesecake batter! In order to create a classic cheesecake that is rich and creamy it is important to mix the ingredients until they are combined and not much longer. If you beat too much air into the batter you’ll risk it cracking when baked and cooled. Plus, you’ll have a light and airy cheesecake which, there is a time and a place for, it’s just not here! Cracked cheesecake still obviously tastes amazing, but if you’re looking for flawless results, pay attention to this step.
Tip #2–Be sure to use ROOM TEMPERATURE ingredients! I can’t emphasize this enough, in every dessert recipe that calls for room temperature ingredients, listen to it! We don’t call for ingredients to be at room temperature to make your life more complicated. There are many reasons ingredients must truly be at room temperature and one of those reasons is because the ingredients will combine much easier when they’re all at room temp!
Tip #3–Use a CHEAT WATER BATH! Listen folks, I don’t have the time, energy or patience to be fooling with a traditional water bath. Unless it is absolutely necessary for the dessert like maybe a crème brûlée…I’m using my cheat water bath method every time! Simply place a rimmed dish on the bottom rack of the oven and fill it with boiling water. Then bake the cheesecake on the top rack of the oven and you’ll get a lot of the same effects as a water bath. Basically you want the steam from the water to soften the bake, so as long as there is steam, you’re in business!
Tip #4–bake the cheesecake LOW AND SLOW! We bake this strawberry cheesecake at 325F for around 50 minutes. One of the characteristics of a classic cheesecake is the mostly pale top. This is one of the ways we achieve that.
Tip #5–give yourself the proper time to make and cool the strawberry reduction as it has to be completely cooled to mix into the cheesecake batter.
How to bake cheesecake step-by-step
While your shortbread cookie crust is cooling, it’s time to get to work on the strawberry cheesecake batter. Pull out those completely room temperature ingredients and let’s get started!
- Set a kettle or a pot of water to boil and set a deep rimmed pan on the bottom rack of the oven.
- Place the cream cheese in a bowl. I actually prefer to use a hand mixer when making cheesecake because I find it helps me have more control over how much air I’m adding into the batter.
- Beat the cream cheese slightly to break it out of the block form it came in.
- Add the sugars and cornstarch and beat again until combined, but not for too long as previously mentioned. Overbeating can also lead to cracked cheesecake! We add the cornstarch for a little extra insurance against a cracked cheesecake top.
- Add the eggs one at a time and add the vanilla after the last egg is incorporated and beat until combined.
- Switch to a spatula and add the sour cream. Stir until completely mixed in.
- Split the cheesecake batter in half adding one half to a separate bowl. Add 1/2 cup of the strawberry reduction to half of the cheesecake batter and stir until combined.
- Add the boiled water to the rimmed pan at the bottom of the oven.
- Add the cheesecake batter into the cooled shortbread cookie crust alternating between regular batter and strawberry batter and bake on the rack above the pan of water at 325F for roughly 50 minutes. Remove the cheesecake from the oven when it has a slight wobble.
How to make a strawberry reduction?
The strawberry reduction is what brings that delicious strawberry flavor to this cheesecake recipe. I recommend making it with enough time for it to cool. Making it the night before you’ll bake the cheesecake is a good idea.
- Add strawberries and sugar to a blender and blitz until smooth
- Pour the strawberry mixture into a saucepan and heat over medium heat until it bubbles up
- Reduce the heat to low and allow to reduce for 25-30 minutes, stirring occasionally. The color will deepen and the mixture will thicken.
- Once done, pour the strawberry reduction into a heatproof bowl and allow to cool completely before adding it to the strawberry cheesecake batter.
How to cool cheesecake?
Arguably the most annoying part of making this classic cheesecake is the patience it requires. I always recommend making your cheesecake the night before you want it so that it has time to cool completely in the fridge. Here are the steps I take to allow my classic cheesecake to come up to room temperature slowly, a process that will help you avoid cracks and give you the best creamy texture!
- After the cheesecake has completed baking, turn the oven off and crack open the door of the oven for one hour.
- After the hour of cooling in the oven, remove the cheesecake and set it on the counter for at least 1 hour. The goal here is for the pan to no longer feel warm to the touch so this could take longer than 1 hour.
- Cover the cheesecake and refrigerate it for at least 3 hours or preferably, overnight!
I know the process is tedious but it really helps to not shock the cheesecake with a cooler temperature. We baked it slowly and now we must cool it slowly.
A note on cheesecake pans
One thing about cheesecake is that it can’t be made in a regular cake pan. You will need a springform pan to be able to easily pop out the cheesecake when it’s time to serve it. I a 7” springform pan for my classic cheesecake recipe.
Pro Tip: Place the pan on top of a baking sheet when baking the graham cracker crust and the cheesecake, just in case the butter leaks through, the pan will catch it before it hits the bottom of the oven!
Top the cheesecake with your favorite fruit, fruit sauce or jam like my 10 minute strawberry sauce or my lemon curd and enjoy!
STILL CAN’T GET ENOUGH CHEESECAKE?
Try my other cheesecake recipes:
- Peach Cobbler Cheesecake
- Cookies and Cream Cheesecake
- Crème Brûlée Cheesecake
- Salted Caramel Cheesecake
- Classic Cheesecake
Can baking be therapeutic?
I often talk about baking being a therapeutic hobby but I’d like to share more about why I feel that way as well as how it can become a relaxing hobby for you! When I bake, it’s my creative time. I may put on my favorite nostalgic movie or tv show in the background, or a Spotify playlist titled “French café” and leave my troubles behind.
Sometimes I pour myself a glass of wine and light a candle. Then, with the mood set, the mixing of batter, kneading of dough and smoothing of icing is my only care in the world.
When I say baking is therapeutic, sometimes people respond saying “not for me it isn’t!” I completely understand why someone might feel that way. There have been plenty of times where I spend hours on something only for it to fail or something breaks that shouldn’t or I forget to clean as I go and am left with a disastrous kitchen to clean.
So I should in reality, have a caveat to my “baking as therapy” claims…
Baking is therapy when you curate the experience to be relaxing.
How do you curate that relaxing experience for yourself, you ask?
How to make baking therapeutic…
- Prepare your mind–know that it’s okay if the cake doesn’t rise, or the butter wasn’t chilled enough. Shift your mindset from seeing your failures as mistakes to seeing them as opportunities for learning.
- Prepare your space–I cannot and will not bake on top of a messy kitchen. If I were to do this I would be starting from a place of stress! Take an extra 10 minutes to clean any dishes in the sink and wipe down the counters, this small effort will pay you back greatly in brain space and clarity.
- Clean as you go! I’ll tell you the one way to make baking stressful and tiresome, is to not clean as you go! After I use each ingredient that I no longer need, I put it away.
After each major step in the process, I wipe down the counters and put dishes that are no longer needed in the sink. If there is chill time or baking time I don’t sit, I do the cleaning then. Make this shift and you’ll really notice the difference!
By the way, this last tip really helped me when I was on The Great American Baking Show–and the crew that cleaned up behind us made a point to tell me that my workspace was always so clean they didn’t have much to do!
I would reply by saying “it’s how I stay sane in this tent!”
Additional suggestions:
*Maybe try printing off the recipe instead of looking at it on your phone, tablet or laptop and use this time to unplug from technology for a few hours.
**Invite friends or family over to share your baking creation with you. Time spent with loved ones over food is a universally special experience!
That’s how I discovered baking for my mental health. If you try any of these suggestions, let me know how it went for you! I’m really invested in spreading this message to others in hopes that baking will enhance your lives more than it already does!
Happy Cheesecaking!
Strawberry Cheesecake
Equipment
- 7" springform pan
- parchment paper
Ingredients
For the Shortbread Crust
- 1/2 cup (110g) unsalted butter room temperature
- 1/4 cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour
- dash of vanilla optional
For the Strawberry Reduction
- 1 lb fresh strawberries
- 1/2 cup (100g) granulated sugar
For the Cheesecake
- 24 oz (675g) (3 blocks) full fat cream cheese room temperature
- 1 cup (200g) granulated sugar
- 1 Tbsp cornstarch
- 3 (150-155g) large eggs room temperature
- 2 tsp vanilla bean paste or extract
- 3/4 cup (195g) sour cream room temperature
- 1/2 cup strawberry reduction chilled recipe above
Instructions
For the Strawberry Reduction
- Add 1 lb of fresh strawberries with the stems removed and 1/2 cup of sugar to a blender and blitz until smooth.
- Transfer this strawberry mixture to a medium saucepan and heat over medium/high heat until it comes to a boil and starts to bubble up.
- Then reduce the heat to a simmer and allow it to reduce for about 20-30 minutes. The mixture will deepen in color and thicken.
- Once the mixture has reduced and thickened, pour it into a heatproof bowl and place it in the fridge to chill. It needs to be completely chilled before adding to the cheesecake layer.
For the Shortbread Crust
- Preheat the oven to 350°F (roughly 180°C) and line a 7" springform pan with parchment paper.
- In a medium bowl, place 1/2 cup (110g) of room temperature butter and 1/4 cup (50g) of granulated sugar. Using a spatula, mix butter and sugar together until well combined.
- Add 1/4 tsp of salt and optionally, a splash of vanilla extract to the bowl and mix in.
- Add 1 cup (125g) of all purpose flour and mix with a spatula until it just starts to come together.
- Pour dough out onto a clean surface and finish bringing it together by hand making sure to not overwork it.
- Place shortbread dough into the lined springform pan and press down with your fingers to spread it out, sprinkle a little flour if it is sticking to fingers.
- Bake for 25-30 minutes or until shortbread is golden brown. Remove from the oven to cool while you get started on the cheesecake.
For the Cheesecake
- Set a large pot or a kettle of water to boil, place a rimmed pan in the bottom rack of the oven.
- Reduce the oven to 325°F (roughly 160°C) To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
- Add 1 cup (200g) of granulated sugar and 1 Tbsp of cornstarch and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
- Add in 3 large room temperature eggs (150-155g), one at a time, and mix until combined. Then add 2 tsp of vanilla bean paste (or vanilla extract) and mix until incorporated.
- Switch to a spatula and stir in 3/4 cup (195g) of room temperature sour cream until everything is evenly mixed in.
- Split the cheesecake batter in half adding one half to a separate bowl. Add 1/2 cup of the strawberry reduction to half of the cheesecake batter and stir until combined. Reserve the remaining strawberry reduction to top the cheesecake after it cools.
- Add the two cheesecake batters to the cooled shortbread crust alternating between strawberry and regular batter. Swirl the two batters together with a knife.
- Pour the boiling water into the pan at the bottom of the oven. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage.
- Bake at 325°F (160°C) for 45-50 minutes depending on your oven. For my oven about 50 minutes works perfectly. You're looking for a slightly wobbly center and a top that is barely browned. The wobble will settle as the cheesecake cools, leaving you the perfect texture in the end.
- When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
- Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven, place it on the counter and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight.
- Once the cheesecake is done cooling, top it with the rest of the strawberry reduction and some more fresh strawberries if you want. Store in the fridge in an airtight container for up to 5 days.
