Make Ahead

Strawberry-Orange Cheesecake with a Shortbread Cookie Crust

July 26, 2014
0 Ratings
  • Makes one 9 inch cheesecake
Author Notes

An orange flavored cheesecake topped with glazed strawberries with a shortbread cookie crust...... —inpatskitchen

What You'll Need
  • For the shortbread crust
  • 20 to 24 small shortbread cookies
  • 1 tablespoon granulated sugar
  • 4 tablespoons melted butter
  • For the cheesecake and glaze.
  • 2 eight ounce packages of cream cheese, softened
  • 1/2 cup granulated sugar
  • 4 eggs
  • 2 teaspoons finely grated orange zest
  • 3/4 cup fresh orange juice, divided (1/4 cup plus 1/2 cup)
  • The cooled shortbread cookie crust
  • 20 to 24 medium strawberries, halved or sliced (about one pint)
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  1. For the shortbread crust
  2. Whiz the cookies in a food processor to make fine crumbs ( or crush them by hand). You want to end up with 1 1/2 cups of crumbs. Stir in the sugar and melted butter until fully incorporated. Pre heat the oven to 350F. Press the crumb mixture into the bottom of a 9 inch springform pan and bake the crust for 10 minutes. Remove from the oven and cool.
  1. For the cheesecake and glaze.
  2. Cream the cream cheese and 1/2 cup sugar in an electric mixture and while mixing, add the eggs, one at a time. Stir in the orange zest and 1/4 cup of the orange juice until fully incorporated. Pour the mixture over the crust and place in the center of a pre heated 350F oven. Bake for 30 to 35 minutes until just set. (Don't worry if you get a little cracking).
  3. Cool the cheesecake and top with the strawberries.
  4. For the glaze combine the 1/2 cup of orange juice with the 1 tablespoon sugar,cornstarch and water in a small sauce pan. Bring up to a boil and then simmer for about 30 seconds. Cool slightly.
  5. Using a pastry brush, brush the top of the cheesecake with the glaze. Refrigerate at least 2 hours before serving.
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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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