Strawberry cheesecake with shortbread crust
Delicious summer strawberries and a few simple ingredients transformed into the world's best cheesecake with a velvety, buttery crust and cream cheese laced with lemon.
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon lemon zest
1/2 teaspoon salt
3/4 cup unsalted butter, cubed
2 egg yolks, beaten with 1 teaspoon water
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
4 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla
1 tablespoon fresh lemon juice
3 cups fresh strawberries, washed
1/2 cup strawberry preserves
For crust, preheat oven to 350°F. In food processor, combine flour, sugar, lemon zest and salt; process 5 seconds. Add butter and egg yolk mixture; process until dough forms, about 20 seconds. Press half the dough onto bottom of 6-inch springform pan. Bake for 15 minutes until crust is golden; cool completely in pan. Press remaining dough onto sides of pan; set aside.
For filling, beat cream cheese in large mixing bowl until smooth. Gradually beat in sugar. Add eggs one at a time, beating well. Blend in sour cream, vanilla and lemon juice. Pour batter into prepared pan. Lower heat to 300°F and bake for 1 hour. Turn heat off and let cheesecake cool in oven for 1 hour. Remove from oven and cover. Refrigerate overnight.
To serve cheesecake, remove sides from springform pan. Garnish with strawberries. Serve with strawberry preserves.