Description
A luxurious homemade strawberry cheesecake with a homemade shortbread crust, silky cream cheese filling, and vibrant fruit glaze. This no-crack recipe ensures a dense, melt-in-your-mouth texture with tangy cream cheese and sweet berry balance.
Ingredients
32 oz (4 blocks) full-fat cream cheese, room temperature
1 5/6 cups granulated sugar
1 lb fresh or thawed strawberries
1 1/2 cups unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt (shortbread crust)
2 large eggs
Zest of 1 lemon
3 large egg yolks (glaze)
1/2 teaspoon salt (strawberry reduction)
Instructions
Preheat oven to 325°F (160°C)
In a food processor, blend 2 1/2 cups flour, 1 1/2 cups butter (chilled), 1/2 cup sugar, and 1 tsp salt until crumbly. Press into a 9-inch springform pan and bake 20-25 minutes, then cool
Simmer 1 lb strawberries, 1/2 cup sugar, 2 tbsp butter, and 1/2 tsp salt for 30 minutes until thickened. Cool and puree
Combine 32 oz cream cheese, 1 cup sugar, 1 tbsp lemon zest, and 2 eggs in a mixer until smooth. Fold in cooled strawberry puree
Pour mixture into cooled crust. Place pan in a large roasting pan; add hot water to halfway up the sides. Bake 1 hour 45 minutes
Let cool completely, then refrigerate 6-8 hours
Whisk remaining 1/2 cup sugar (from 1 5/6 total), 3 egg yolks, and cooked strawberry reduction until shiny. Spread over chilled cake and refrigerate 1 hour before slicing
Notes
Use a springform pan with sealed seams to prevent water leakage
Room temperature cream cheese prevents lumps
Chill crust and filling separately before assembly for best texture
Store in fridge, tightly covered, for up to 3 days
- Prep Time: 45
- Cook Time: 165
- Category: Easy Homemade Dessert Recipes & Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 165mg