Found in SL March 2026 issue and here.
1 1/2 cups packed finely crushed shortbread cookie crumbs (about 32 cookies, such as Lorna Doone)
1/2 cup unsalted butter, melted
3 Tbsp. granulated sugar
1/2 cup frozen strawberries in sugar (from 1 [151/2-oz.] pkg.), thawed and drained
3 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)
1 tsp. vanilla extract
1/4 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1/3 cup heavy whipping cream
Fresh strawberries and edible flowers
Coat a 9" springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.
Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.
Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.
Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Garnish with fresh strawberries and edible flowers.
1/2 cup unsalted butter, melted
3 Tbsp. granulated sugar
1/2 cup frozen strawberries in sugar (from 1 [151/2-oz.] pkg.), thawed and drained
3 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)
1 tsp. vanilla extract
1/4 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1/3 cup heavy whipping cream
Fresh strawberries and edible flowers
Coat a 9" springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.
Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.
Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.
Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Garnish with fresh strawberries and edible flowers.
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