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Strawberry Cheesecake
With triple the strawberry flavor—pureed into the filling, fresh berries on top, and jammy glaze—our best strawberry cheesecake recipe is the only one you need.
👥 12 Servings🔥 Cook: 10 min👤 Elinor Klivans📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
- ●bowl
- ●saucepan
- ●knife
📝 Preparation Steps
1
Place rack in center of oven; preheat oven to 325°. Butter 9”-diameter springform pan with 2¾”-high sides. Grind one 10-oz package shortbread cookies in food processor to coarse crumbs. Add 5 Tbsp. unsalted butter, melted, and blend until crumbs are evenly moistened with melted butter. Press crumb mixture over bottom and 1” up sides of prepared pan. Bake crust until golden, about ⏱️ 8 minutes. Set aside and maintain oven temperature.
shortbread cookies, such as Lorna Doone (about 1 cup cookies)1 (10-oz.) package(200 g) granulated sugar1 cup. unsalted butter, melted5 Tbsp. (16 g) all-purpose flour2 Tbsp
2
Purée 10 oz. frozen strawberries, thawed, and their juices in food processor (no need to wipe it out) until smooth. Measure ¾ cup strawberry purée (reserve remaining purée for another use) and set aside; do not wash bowl. Place 3 (8-ounce) packages cream cheese, room temperature and 1 cup (200 g) granulated sugar in processor. Blend until smooth. Add 2 Tbsp. (16 g) all-purpose flour and pulse to combine. Add 3 large eggs, room temperature; process until smooth, scraping down sides of bowl. Add reserved ¾ cup strawberry purée, 1 Tbsp. fresh lemon juice, 1 tsp. vanilla extract, and ½ tsp. almond extract (if using). Transfer filling to prepared crust.
(200 g) granulated sugar1 cuplarge eggs, room temperature3. (16 g) all-purpose flour2 Tbsp. fresh lemon juice1 Tbsp. vanilla extract1 tsp
3
Bake cheesecake until center is softly set with a slight jiggle and edges begin to color, puff, and crack, about ⏱️ 1 hour ⏱️ 15 minutes. Transfer cheesecake to a wire rack and refrigerate on rack, uncovered, until cold, at least ⏱️ 4 hours.
4
Run a small knife around sides of the pan to loosen cheesecake; remove ring. Warm ⅓ cup strawberry or currant fruit spread or jelly in small saucepan over low heat, stirring, until melted. Arrange 3 pints fresh strawberries, hulled, halved lengthwise, atop cheesecake and brush with warm jelly to glaze. Chill at least ⏱️ 1 hour and up to ⏱️ 8 hours. Do Ahead: Cheesecake (without strawberry topping) can be made 2 days ahead. After cooling, cover with plastic wrap and keep refrigerated. Editor’s note: This strawberry cheesecake recipe was first printed online in April 2008 as ‘Strawberry-Strawberry Cheesecake.’ Head this way for more of our best cheesecake recipes →
(200 g) granulated sugar1 cuppints fresh strawberries, hulled, halved lengthwise3
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