Strawberry Cheesecake with Breton Shortbread

Ingredients

• 100 g Unsalted butter (Melt then let cool to a paste consistency)
• 55 g Granulated sugar (For the shortbread)
• 45 g Almond powder (Fine, sifted)
• 2 units Egg yolks (At room temperature)
• 70 g Type 45 flour (Sift before use)
• 50 g Melted butter (for the crumble) (Mix with crumbled shortbread)
• 500 g Philadelphia-type cream cheese (At room temperature)
• 120 g Full-fat thick sour cream (30% fat)
• 120 g Granulated sugar (for the topping)
• 1 lemon Unprocessed lemon zest (Finely grated)
• 3 units Whole eggs (At room temperature)
• 25 g Cornstarch (Sift to avoid lumps)
• 20 cl Whole milk
• 250 g Fresh strawberries (Wash, hull, slice)
• 2 tablespoons Brown sugar (For caramelizing the top)

Instructions

1. Melt the butter

   Cut the butter into cubes, place in a bowl and heat in the microwave on low power in 10‑second intervals until a paste consistency is achieved.

   Time: PT2M

2. Mix the shortbread ingredients

   Add granulated sugar to the butter paste, mix. Incorporate almond powder, the two egg yolks, then the sifted flour. Mix until a homogeneous dough forms.

   Time: PT5M

3. Spread the dough in the pan

   Line the 22 cm tart ring placed on a baking sheet lined with parchment paper. Distribute the dough evenly with the back of a spoon.

   Time: PT3M

4. First shortbread bake

   Bake the pan in a preheated oven at 170 °C for 15 minutes until the edge is lightly golden.

   Time: PT15M

   Temperature: 170°C

5. Cool the shortbread

   Remove the shortbread from the oven, place on a rack and let cool for 10 minutes.

   Time: PT10M

6. Crumble the shortbread and add melted butter

   Break the cooled shortbread into a bowl, crumble finely, then incorporate 50 g melted butter and mix with a spatula.

   Time: PT5M

7. Prepare the pan for the second bake

   Cut a parchment circle of 28‑30 cm, place it in the 22 cm ring and surround with a 26 cm ring to hold the edges.

   Time: PT3M

8. Second shortbread bake

   Press the shortbread‑butter mixture into the pan base, smooth, then bake at 160 °C for 10 minutes.

   Time: PT10M

   Temperature: 160°C

9. Prepare the cheese filling

   In a large bowl, loosen the cream cheese with a whisk. Add sour cream, granulated sugar and lemon zest, then whisk until a smooth mixture is obtained.

   Time: PT5M

10. Incorporate the eggs

    Add the three eggs one at a time, whisking gently between each addition to avoid incorporating too much air.

    Time: PT3M

11. Add the cornstarch

    Sift the cornstarch over the mixture and gently fold in with a spatula.

    Time: PT2M

12. Add the milk

    Add the whole milk and mix until a fluid, homogeneous consistency is achieved.

    Time: PT2M

13. Pour the filling over the base

    Pour the cheesecake cream over the pre‑baked shortbread base, spreading it evenly.

    Time: PT2M

14. Initial high‑temperature bake

    Bake the cheesecake at 210 °C for 10 minutes. This step creates a light crust on top.

    Time: PT10M

    Temperature: 210°C

15. Slow low‑temperature bake

    Immediately reduce the oven temperature to 90 °C and continue baking for 50 minutes.

    Time: PT50M

    Temperature: 90°C

16. Cooling in the oven

    Turn off the oven, keep the door closed and let the cheesecake cool gently for 2 hours.

    Time: PT2H

17. Refrigerator rest

    Transfer the cheesecake to a rack, cover and place in the refrigerator for at least 24 hours before unmolding.

    Time: PT0M

18. Caramelize the top

    After resting, sprinkle brown sugar over the top and, using a kitchen torch, caramelize until a golden colour is achieved.

    Time: PT5M

19. Strawberry topping

    Arrange fresh strawberries in a rosette around the edge (2 cm band) then fill the centre with halved strawberries, inner side visible.

    Time: PT5M

20. Serving

    Carefully remove the tart ring with a thin knife, transfer the cheesecake to a serving plate and cut into portions.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g