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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Granulated sugar: Cane sugar
• Instead of Almond powder: Almond flour, Ground nuts
• Instead of Egg yolks: Whole eggs (reduce sugar)
• Instead of Type 45 flour: All-purpose flour
• Instead of Melted butter (for the crumble): Melted margarine
• Instead of Philadelphia-type cream cheese: Fresh cheese, Ricotta
• Instead of Full-fat thick sour cream: Double cream, Mascarpone
• Instead of Granulated sugar (for the topping): Cane sugar
• Instead of Unprocessed lemon zest: Lemon extract
• Instead of Whole eggs: Organic chicken eggs
• Instead of Cornstarch: Rice flour
• Instead of Whole milk: Semi-skimmed milk
• Instead of Fresh strawberries: Raspberries, Blackberries
• Instead of Brown sugar: Brown sugar

Equipment Needed

• Microwave
• Mixing bowl
• Silicone spatula
• Whisk
• Kitchen scale
• 22 cm tart ring
• Parchment paper
• Oven
• Cooling rack
• Sieve or fine strainer
• Kitchen torch (optional)
• Thin knife

Critical Steps — Do Not Skip

• Melt the butter without burning it
• First shortbread bake at 170 °C
• Second shortbread bake at 160 °C
• Initial cheesecake bake at 210 °C
• Temperature drop to 90 °C and slow bake
• Complete cooling in the closed oven
• Torch caramelization

Chef Tips from the Video

• Use organic, untreated lemon for a more intense aroma.
• Before serving, let the cheesecake return to room temperature for 15 minutes for a softer texture.
• For an even more indulgent effect, add a thin layer of strawberry jam beneath the fresh strawberries.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator 3 to 4 days, well covered.

Freezer: Not recommended: the cheesecake would lose its creamy texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shortbread base and store it in the refrigerator for 24 hours before baking the cheesecake.
• The filling can be prepared ahead and kept chilled, then poured just before baking.
• The cheesecake develops its best flavors after 24 hours of refrigeration.