Strawberry Cheesecake

Ingredients

• 1 lb. hulled strawberries - fresh or frozen (454g)
• 1/2 cup granulated sugar (100g)
• 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)
• 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 - recipe above (130g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 4 large eggs, room temperature (224g)
• flakey sea salt - garnish
• Blender or Food Processor
• Electric mixer
• 8- inch springform pan
• Rubber spatula
• Small saucepan
• Large, rimmed baking sheet
• Flat baking tray

Instructions

1. 1

   --- Strawberry Reduction ---

2. 2

   In a food processor or blender, combine 1 lb. of fresh or frozen (and thawed) strawberries and 1/2 cup of sugar. I usually use frozen because they're already hulled! Blend until the mixture becomes a smooth puree.

3. 3

   Pour the mixture into a medium-sized saucepan. Heat over medium heat and stir occasionally until the mixture bubbles and foams up (this takes me about 8 minutes). Then turn the heat down to medium-low and cook for 30 more minutes, stirring occasionally. Be sure to scrape the sides and bottom of the pan as you stir to prevent it from browning.

4. 4

   At this point, the mixture should have thickened and become a darker shade of red. Pour the mixture into a separate bowl to help it cool down more quickly. It will continue to thicken as it cools. You should have about 1 1/4 cups of strawberry reduction. Set aside to cool to room temperature, then cover with plastic wrap and store in the fridge until you're ready to use it. After adding some of the reduction to the cheesecake batter, refrigerate the remainder until you're ready to top the cheesecake and serve it. This can be made up to 3 days in advance and stored in the fridge.

5. 5

   --- Shortbread Crust ---

6. 6

   Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Spray the sides and bottom of an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.

7. 7

   Use a fork or pastry cutter to combine 1/2 cup softened butter, 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt. It should form a slightly crumbly dough once combined.

8. 8

   Press into the bottom of the prepared pan with your fingers to create an even layer.

9. 9

   Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.

10. 10

    Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack. This will act as a pseudo water bath for when we bake the cheesecake.

11. 11

    --- Strawberry Cheesecake ---

12. 12

    While the shortbread crust bakes and cools, make the strawberry cheesecake filling.

13. 13

    Whisk together 1 1/3 cups of sugar and 2 Tbsp of cornstarch in a small bowl. This helps prevent the cornstarch from clumping. Once combined, add the zest of a small lemon and massage it into the sugar to help release its oils. The lemon zest is optional, but I like to add it to brighten up the flavor of the strawberries. Set aside.

14. 14

    In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat 4, 8 oz. packages of room-temperature cream cheese on a medium-high speed until smooth. Then mix in the sugar/cornstarch mixture on a medium-low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.

15. 15

    Next, mix in 1/2 cup sour cream, 1/2 cup strawberry reduction (recipe above), and 1 tsp vanilla extract on a medium-low speed until fully combined. Then crack 4 eggs in a separate bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed.

16. 16

    Pour the strawberry cheesecake batter into the prepared pan. NOTE: If you use an 8-inch pan, it will be filled right up to the top of the pan! But don't worry, cheesecake doesn't really rise as they bake, so it shouldn't overflow in the oven.

17. 17

    Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 20 minutes.

18. 18

    Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn't sink.

19. 19

    Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.

20. 20

    Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).

21. 21

    Once the cheesecake is fully cooled, carefully release it from the pan and scoop the remaining strawberry reduction on top of the cheesecake. Spread it into an even layer.

22. 22

    Garnish the top of the cheesecake with a ring of fresh strawberries. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.