Recipes

Strawberry shortbread cheesecake

A buttery shortbread-style bake with a creamy cheesecake filling and bursts of strawberry running through the middle. It’s somewhere between a biscuit, a crumble and a cheesecake. It’s simple, summery and ideal for making the most of British strawberries.

Ingredients

For the shortbread

200g unsalted butter, softened
80g caster sugar
1 tsp vanilla paste or extract
250g strong white flour
50g rice flour
Pinch of salt

For the cheesecake filling

50g unsalted butter, softened
80g caster sugar
1 tsp vanilla paste or extract
300g cream cheese
2 eggs
30g plain flour
250g strawberries, hulled and roughly chopped

Method

Make the shortbread

Cream the butter, sugar and vanilla together until just combined. You don’t need to make it light and fluffy as this recipe uses less sugar than a typical shortbread. Simply bring it together.
Add the flours

Add the strong flour, rice flour and a pinch of salt. Mix until the dough starts to form a sandy texture. Remove from the stand mixer and use your hands to bring it together. Knead it slightly on a clean work surface to help this process, taking care not to overwork it. For this recipe, do not add any extra flour to the work surface, as this will change the texture and make the shortbread tough.
Chill the dough

Shape the dough into a rough log or block and place a third of it in the freezer for 15–20 minutes. You want it firm enough to grate, but not frozen solid.
Prepare the tin

Grease and line a shallow tart tin or tray. A metal tin, perforated tin or quiche tin works best, helping the base cook evenly and preventing a soggy bottom.
Add the shortbread base

While the remaining dough is still soft, press it into the base of the tin with your hands, bringing some of the dough up the sides. Smooth the base and make the sides as even as possible to create a case for the cheesecake filling.
Make the cheesecake filling

Cream the butter and sugar together, then add the vanilla, cream cheese, eggs and plain flour. Beat until smooth, scraping down the bowl to ensure everything is fully incorporated.
Assemble the bake

Scatter the chopped strawberries over the shortbread base. Pour the cheesecake mixture evenly over the strawberries.
Add the shortbread topping

Grate the chilled portion of shortbread dough over the top. Be generous, as it will settle slightly during baking. Leave a few small gaps so the strawberries can bubble through.
Bake

Bake at 160°C for around 35 minutes, or until the shortbread is golden and the cheesecake filling is set.
Cool before slicing

Leave to cool completely in the tin before cutting into slices or squares. Serve as it is, or with extra strawberries and a spoonful of cream.

Chef’s tip

Don’t add extra flour to the work surface when bringing the shortbread dough together, as this will change the texture of the bake. The rice flour gives the topping its signature short, crumbly crunch, while the plain flour in the cheesecake filling helps keep it stable as it bakes.

This recipe also works beautifully with other soft fruits, such as raspberries, blackberries or sliced peaches.