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Strawberries and Cream Cheesecake

A butter cookie crust, creamy strawberry cheesecake filling, fresh strawberry jam, and lightly sweetened whipped cream comprise this ultra refreshing Strawberries and Cream Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: browned butter ice cream, butter cookie crust, butter cookies, jam, shortbread, shortbread crust, strawberries, strawberries and cream, strawberries and cream cheesecake, strawberry, strawberry cheesecake, strawberry jam, whipped cream
Servings: 16

Ingredients

For the Crust:

  • 10 Ounce Pack of 40 Lorna Doone shortbread cookies, crushed (about 285g)
  • ⅓ Cup Salted Butter, melted (113g)
  • 2 Tablespoons Granulated Sugar (25g)

For the Cheesecake Filling:

  • 32 Ounces Cream Cheese, softened (900g)
  • 2 Cups Granulated Sugar (400g)
  • 1 Cup Sour Cream, room temperature (240g)
  • 2 Tablespoons  Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
  • 3 Large Eggs + 1 Large Egg Yolk, room temperature
  • 1 Cup freeze-dried strawberries, blended to fine crumbs (25g)

For the Strawberry Jam Layer: 

  • 30 Medium Sized Strawberries, stems cut off (about 2 heaping cups, 450g) 
  • ½ Cup Granulated Sugar (190g)
  • 2 Tablespoons Corn Starch (15g)
  • 2 Tablespoons Fresh Squeezed Lemon Juice (30ml)

Whipped Cream Topping: 

  • 1 Cup Heavy Cream, whipped to stiff peaks (240ml)
  • ¼ Cup Granulated Sugar (50g)
  • 1 Teaspoon Vanilla Bean Paste or Pure Vanilla Extract (5ml)

Topping:

  • Fresh Strawberries, optional

Instructions

  • Prepare the Crust:
    Crush the Lorna Doone shortbread cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
    In a medium bowl, mix the crushed cookies with the melted butter and granulated sugar until well combined.
    Press the mixture evenly into the bottom of an 8-inch (20 cm) springform pan lined with parchment paper. Ensure the crust is firm and compact.
  • Make the Cheesecake Filling:
    Preheat the oven to 325°F (163°C).
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    Gradually add the granulated sugar, beating until well combined.
    Mix in the sour cream and vanilla bean paste or pure vanilla extract.
    Add the eggs and egg yolk one at a time, beating just until combined after each addition.
    Gently fold in the freeze-dried strawberry crumbs until evenly distributed.
  • Assemble and Bake:
    Pour the cheesecake filling over the prepared crust, spreading it out evenly.
    Place the springform pan on a baking sheet and bake at 325°F (163°C) for 1 hour on the medium rack.
    Place a wider pan filled with water on the bottom rack for the water bath (I use a round 10-inch pan}.
    After 1 hour, turn off the oven and leave the cheesecake inside with the oven door shut for another hour. This helps the cheesecake to set without cracking.
  • Prepare the Strawberry Jam Layer:
    While the cheesecake is baking, place the strawberries in a medium saucepan.
    Add the granulated sugar, corn starch, and fresh squeezed lemon juice.
    Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 5-10 minutes.
    Remove from heat and let cool to room temperature.
  •  Add the Strawberry Jam Layer:
    Once the cheesecake has set in the oven, remove it and let it cool to room temperature.
    Spread the cooled strawberry jam evenly over the top of the cheesecake.
    Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
  •  Prepare the Whipped Cream Topping:
    In a medium mixing bowl, whip the heavy cream until it starts to thicken.
    Gradually add the granulated sugar and vanilla bean paste or pure vanilla extract.
    Continue whipping until stiff peaks form.
  • Finish the Cheesecake:
    Enjoy your delicious Strawberries and Cream Cheesecake!
    Spread or pipe the whipped cream evenly over the strawberry jam layer.
    Top with fresh strawberries.
    Store leftovers covered in the refrigerator for up to four days. 

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.