Strawberry Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter and line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl whisk together 1.5 cups flour, 1/4 cup granulated sugar, 1/2 cup fine bread crumbs (or graham cracker crumbs) and 1/4 tsp salt until combined.

Cut 1/2 cup cold, cubed unsalted butter into the flour mixture using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-size pieces.

Stir in 1 tsp vanilla extract and 2 tablespoons cold heavy cream just until the dough holds together when pressed. Do not overwork.

Press the dough evenly into the bottom (and up about 1/4 inch on the sides, if desired) of the prepared springform pan to form a compact shortcake crust. Use the bottom of a measuring cup to press firmly and evenly.

Bake crust for 12–15 minutes until lightly golden. Remove from oven and cool while you prepare the filling. Leave oven on.

Reduce oven temperature to 325°F (160°C). Place a shallow baking dish of hot water on the lower rack of the oven to create gentle steam (optional for a smooth top).

In a large bowl, beat 16 oz room-temperature cream cheese with 3/4 cup granulated sugar on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 2 large eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.

Mix in 1 tsp vanilla extract, 1/2 cup sour cream, 1 tsp lemon zest and 1 tablespoon all-purpose flour until smooth and homogeneous. The batter should be thick but pourable.

Pour the cheesecake filling over the baked and cooled shortcake crust and smooth the top with an offset spatula.

Bake at 325°F (160°C) for 35–45 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid browning.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove and cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.

Combine 3 cups hulled, quartered strawberries, 1 cup chopped rhubarb, and 1/2 cup granulated sugar in a medium saucepan. Let macerate for 10–15 minutes to draw juices.

Place the pan over medium heat and bring the fruit and juices to a gentle simmer, stirring occasionally. Cook until the rhubarb is tender and the strawberries have softened, about 8–10 minutes.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry.

Stir the cornstarch slurry and 1 tablespoon lemon juice into the simmering fruit. Cook for another 1–2 minutes until the compote slightly thickens. Remove from heat and stir in 1/2 teaspoon vanilla extract.

Taste and adjust sweetness if needed (add up to 1–2 tablespoons more sugar). Let cool to room temperature, then refrigerate until chilled before topping cheesecake.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes if possible for best whipping.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; stop when peaks hold shape but are still glossy.

Cover and refrigerate until ready to assemble.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate.

Spoon the chilled strawberry-rhubarb compote over the top of the cheesecake, spreading gently to cover the center and leaving a small rim of exposed crust if desired. Use as much compote as preferred (reserve some for serving).

Dollop or pipe the vanilla whipped cream around the edge or in the center of the compote.

Garnish with fresh strawberry halves and mint leaves if using.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) and serve chilled. Store leftovers covered in the refrigerator up to 3 days; keep compote separate for best texture.