What you'll need
Ingredients
For shortbread crust
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup finely ground Lorna Doone cookies
For cheesecake
- 2 pounds cream cheese
- 1 cup mascarpone cheese
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp. lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla
- ½ cup heavy cream
Sour Cream Topping
- 1 pt. sour cream
- 1/3 c. sugar
- 2 tsp. vanilla
Strawberry Topping
- 2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
- 1/2 cup granulated sugar
- Pinch table salt
- 1 cup strawberry jam (about 11 ounces)
- 2 tablespoons lemon juice from 1 lemon
The method
Directions
- 01
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely. When cool, wrap the outside of pan with 2 large sheets of aluminum foil and set in a roasting pan.
- 02
Blend until smooth. Pour over the cheesecake and return to 425 degree oven for 5 minutes until sour cream is set. Cool on rack for at least 2 hours.
- 03
Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- 04
Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is my favorite classic cheesecake recipes. It’s a combination of several favorite elements from a variety of sources. I love the buttery crunch of Lorna Doone cookies, but feel free to use the traditional graham crackers. I think the mascarpone cheese…
Ingredients
For shortbread crust
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup finely ground Lorna Doone cookies
For cheesecake
- 2 pounds cream cheese
- 1 cup mascarpone cheese
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp. lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla
- ½ cup heavy cream
Sour Cream Topping
- 1 pt. sour cream
- 1/3 c. sugar
- 2 tsp. vanilla
Strawberry Topping
- 2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
- 1/2 cup granulated sugar
- Pinch table salt
- 1 cup strawberry jam (about 11 ounces)
- 2 tablespoons lemon juice from 1 lemon
Cook Like James · The method
Directions
- 1
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely. When cool, wrap the outside of pan with 2 large sheets of aluminum foil and set in a roasting pan.
- 2
Blend until smooth. Pour over the cheesecake and return to 425 degree oven for 5 minutes until sour cream is set. Cool on rack for at least 2 hours.
- 3
Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- 4
Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
This is my favorite classic cheesecake recipes. It’s a combination of several favorite elements from a variety of sources. I love the buttery crunch of Lorna Doone cookies, but feel free to use the traditional graham crackers. I think the mascarpone cheese…
Ingredients
For shortbread crust
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup finely ground Lorna Doone cookies
For cheesecake
- 2 pounds cream cheese
- 1 cup mascarpone cheese
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp. lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla
- ½ cup heavy cream
Sour Cream Topping
- 1 pt. sour cream
- 1/3 c. sugar
- 2 tsp. vanilla
Strawberry Topping
- 2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
- 1/2 cup granulated sugar
- Pinch table salt
- 1 cup strawberry jam (about 11 ounces)
- 2 tablespoons lemon juice from 1 lemon
Directions
- 1
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely. When cool, wrap the outside of pan with 2 large sheets of aluminum foil and set in a roasting pan.
- 2
Blend until smooth. Pour over the cheesecake and return to 425 degree oven for 5 minutes until sour cream is set. Cool on rack for at least 2 hours.
- 3
Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- 4
Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
