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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Strawberry Cheesecake Cooking View

It’s official – strawberry season has arrived.  Every time I go to the store, I am immediately confronted with the giant display of gorgeous ruby red strawberries.  At the current prices, it’s pretty much impossible to resist, not to mention how much Andrew adores “brrries”.  I find myself continually inspired by these lovely berries and I have thought of hundreds of things I’d like to do with them.  First on my list was this strawberry cheesecake.  This recipe calls for frozen strawberries but I’m fairly confident you could use fresh.  After all, it seems silly not to when they are in season!

The cheesecake filling has just the right amount of strawberry flavor and a very light, airy texture which seems fitting for such a fresh spring dessert.  The ganache topping is of course delicious because, duh, it’s ganache.  The only thing I wasn’t nuts about (haha) was the almond crust.  There are a few reasons for this – 1. I still don’t really like nuts, 2. I believe there is a leak in my springform pan (grrrr) and 3. I should have pulsed the almonds more finely but I didn’t want to wake the sleeping child.  Despite these factors, I still think I would prefer this with a classic graham cracker crust and will definitely go that route next time.  However, everyone else who ate this really enjoyed the crust so I think it’s just me, the nut-hater, that is the problem.  This was just the perfect dessert to end our first cookout of the season.

Strawberry Cheesecake

Ingredients

For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Cooking View

Directions

  • To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices.  Press down on the berries to extract as much juice as possible.  You should have about 4-6 oz. of juice.  Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz.  Mix in the sugar and stir to dissolve.  Blend in the lemon juice and the reserved solids.  Transfer the mixture to a blender or food processor and puree until smooth.  *(To use fresh strawberries, hull and slice the berries.  Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl.  Let sit for 1-2 hours to extract the juices.  Press down on the berries to extract as much juice as possible.  Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids.  Transfer the mixture to a blender or food processor and puree until smooth.)

  • To prepare the almond crust, preheat the oven to 400˚F.  Place the almonds, sugar and salt in the bowl of a food processor.  Pulse until the nuts are finely ground.  Add in the butter and pulse until the mixture is evenly combined.  Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan.  Bake for 15 minutes, or until deep golden brown.  Set aside to cool.

  • Reduce the oven temperature to 350˚ F.  To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed for 3 minutes, until smooth.  Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and salt.  Mix in the sour cream until well incorporated.  Blend in the strawberry puree.

  • Wrap the outside of the springform pan tightly in a double layer of aluminum foil.  Pour the batter into the crust.  Place the springform in a larger pan with a water bath.  Bake for 55 minutes.

  • Remove the cheesecake from the oven but maintain the oven temperature.  To make the ganache, place the chocolate in a small bowl.  Bring the cream to a boil in a small saucepan.  Pour the hot cream over the chopped chocolate and let stand 1-2 minutes.  Whisk until smooth.  Whisk in the egg.  Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate).  Smooth the top with an offset spatula if necessary.  Bake 12-15 minutes, until the ganache is set around the edges.

  • Remove from the oven and transfer to a wire cooling rack.  Cover with a large bowl inverted over the top to help cool slowly.  When it comes to room temperature, transfer to the refrigerator.  Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap).   Transfer to a serving platter.  Slice with a thin knife run under hot water and wiped dry between slices.  Serve.

Source

  • http://justmydelicious.blogspot.com/ Paula

    I love top of this cake! it`s absolutely awesome!

  • http://tideandthyme.com Laura

    The smell of the strawberries as you walk into the produce section…nothing like it!

  • http://www.wannabechefmysti.blogspot.com Mysti

    Oh my gosh, this is picture perfect!! It looks like wall art to me!

  • http://www.nellshouseandkitchen.blogspot.com Nelli

    Oh my, this looks DIVINE! I may have to have a go at making this myself soon…and suits me, as I love almond crust :)

  • http://www.theprofessionalpalate.com Regan Jones RD

    I just finished picking strawberries with my son and this looks like a great recipe to try ‘em out. Thanks!

  • http://cristinecooks.blogspot.com Cristine

    Beautiful!!!

  • http://elainedai.com Elaine

    This cake looks so good, especially with these cute fruits. Love it!

  • Ariana from chicago

    Annie you blow me away every time. this looks gorgeous and delish. yet another bookmark, now I need to find the time and excuse to make this ;)

  • http://www.recipesforbaking.com Kathie

    Gorgeous! I’m canceling my weekend plans and making this!

  • http://www.sunlight-simplicity.blogspot.com Melissa

    this looks spectacular! I am definitely trying this one out!

  • http://smalltownoven.wordpress.com Sharlene

    This cake looks amazing. I love the presentation with the assortment of berries!

  • http://telly21182.blogspot.com Angie

    Yum, this looks so good! Unfortunately my grocery store hasn’t had a good selection of strawberries yet :(

  • http://ohbabyo.wordpress.com Carrie @ Oh Baby O!

    Oh my my… *drool*

  • http://appleandspice.blogspot.com Katie

    This looks both beautiful and delicious! Love the sound of the ganache topping – yum. Perfect with those berries

  • http://mangiodasola.com mangiodasola

    Bookmarked. Lovely photo. Thank you.

  • http://vanillakitchen.blogspot.com vanillasugar

    that is one GORGEOUS looking cheesecake my dear!

  • http://mollymariegetshealthy.com Molly Marie

    YUM! I’ll have to make this soon :) I Loveeee strawberries :) :)

    XOXO MOLLY MARIE

  • Amelia

    Looks amazing as always. :) What an impressive dessert! The egg in the ganache is very different than what you might normally see in a recipe.

  • http://penspansandpuns.blogspot.com/ Mhe-Lhanee Benito

    I love the presentation! Definitely your cheesecake is yummy, but you have let my eyes feasted on it as well….. Love how you topped with different berries. Its almost perfect!!

  • Karen

    The almond crust makes this gluten free! I might have to make it soon.

  • http://foodfindswithrobin.blogspot.com/ robin

    this looks heavenly, annie! i am also loving all the fresh, delicious strawberries that we have on-hand nowadays.

    i am also impressed at how beautiful your cheesecake turned out. WOW.

  • http://jellibeanjournals.blogspot.com Jelli

    This looks great! I’m not a big fan of chocolate and strawberries together, but all in all, this sounds like the perfect summery dessert. I’d love to try the nutty crust too, because I think it’d be just grand. Thanks for sharing.

  • http://www.tastesofwonderful.blogspot.com Erica

    looks delish! can’t wait to try!!!

  • patti

    Oh that looks heavenly! Who could resist cheesecake, strawberries and chocolate ganache all on the same plate! I’m with you on the crust…there’s nothing better than a good ol’ graham cracker crust. Thanks for sharing the recipe!

  • Kimberly

    Well this just looks sinfully delicious. I’m not much of a cheesecake eater, but the looks alone are enough for me to want to get in my kitchen and get to baking.

  • http://crystalscozykitchen.blogspot.com/ Crystal’s Cozy Kitchen

    Cheesecake… YUM…

  • http://mrsregueiro.blogspot.com Krystal

    Wow…this just looks fantastic. Just beautiful Annie!

  • http://christines-cuisine.blogspot.com Christine

    I need to make this – I love strawberries and chocolate! Looks beautiful too :)

  • The Cooking Bride

    OH! I am so excited that it’s strawberry season again too! They are so cheap and so yummy and I’ve been buying them every time I step into the store.

  • ClaraCafeína

    Wow, this looks great! I would love to make it some day, but I’m afraid it’s impossible to find sour cream where I live…Is there any alternative? [*crossing fingers]

  • http://www.mommiecooks.com Julie M.

    WOW. That is amazing! I think I’ll be needing to try this really soon.

  • Annie

    Clara, I’m not sure. I would try Googling for a substitution.

  • Lisà

    …and now I must buy a springform pan. I can justify it because I love strawberrys, chocolate, and cheesecake. All in one is a huge bonus. :)

  • http://whisk-kid.blogspot.com Kaitlin

    Your presentation is absolutely gorgeous!

    This sounds yummy :)

  • http://peaceloveandfrenchfries.weebly.com/ Lindsay

    Holy smokes that sounds/looks fantastic! Cheesecake is one of my favorite things in the world! I love the idea of using almonds for the crust. Thanks!

  • Chris

    This is absolutely beautiful. Everything you make looks so impressive! My husband loves cheesecake, and I have always wanted to attempt to make one for him. Annie, do you think this would work just as well with raspberries (his favorite cheesecake flavor)?

  • Annie

    Chris,
    I’m always a little leery of subbing out one fruit puree for another. Especially raspberries and strawberries because they can vary a lot in their natural sweetness. You could try it but would likely have to add more sugar to the raspberry type, since the tend to be more tart (not sure how much). I’ll hunt around for a raspberry cheesecake. I’m pretty sure I have one bookmarked!

  • Chris

    Thanks, Annie! I’m glad I asked. I will keep an eye out for a raspberry/white chocolate cheesecake recipe.

  • http://carine-oreocheesecake.blogspot.com/ carine

    Ahhh~~~You’re making me crazy~~My saliva is drizzling….This looks sooooo good…and BTW, your pics are great!

  • ClaraCafeína

    Hi again Annie, I googled around as you suggested and found that a substitute for sour cream could be yogurt or yogurt with a little bit of baking soda. If I ever try this I’ll let you know how it turns out. It would be a very useful trick for those of us who don’t live in the US.
    Thanks for your amazing recipes!

  • http://myfabulousrecipes.com Sook

    Strawberries must be in season! I need to go get some strawberries and make this!

  • http://pinkparsleycatering.blogspot.com Josie

    So pretty, Annie! Love the chocolate and berries on top!

  • http://recipesmademyway.blogspot.com Reagan

    OH MY GOODNESS!!!!! That look amazing!!!! going to have to try this soon for sure!!!

  • http://kelseysappleaday.blogspot.com Kelsey

    Congratulations, Annie! I am so happy for you and your family. Now you can have a much less stressful summer. Hooray!

  • http://thecollegecook13.blogspot.com/ Ann

    I keep coming back to your blog just to look at this picture like if I come back so many times it just may appear in front of my very eyes! It looks so good! My friends older sister just found out she is having a baby boy so I may just have to make this for her (and eat a piece while I’m at it). ;)

  • http://www.tinnedtomatoes.com Jacqueline

    That looks divine, absolutely lush :)

  • Macaire

    I made this yesterday and it turned out beautifully! The filling is really creamy and light for a cheesecake, and the chocolate ganache provides an awesome counterpoint to the other flavors. I love the almond crust, too! The only problem I had was that some of the water from the water bath got between the tin foil and the springform pan, so I don’t think the crust was as crisp as it should have been. Is there a secret to the way you wrap the tinfoil around the pan to keep it waterproof?

  • Annie

    Macaire,
    I don’t know any special tricks for foil wrapping and if you read my post, you’ll see I had the same problem. I think the best strategy is a truly leakproof springform pan. Mine used to be but I let a friend borrow it and it hasn’t been the same since. I will probably invest in a new one soon.

  • http://skinnytaste.com Gina

    You have such pretty handwriting and I love the hydrangeas!

  • http://www.chileanflavor.blogspot.com Mohana

    My niece is getting baptized in two weeks and she requested a strawberry cheesecake or a cheesecake with strawberries on top. So, my first instinct was to check out your blog and of course I wasn’t disappointed! Now, I have a little question, can I use fresh strawberries instead of the frozen kind for the puree? Thanks, Annie!

  • Annie

    Mohana,
    I actually addressed that in the text of my post.

  • http://www.chileanflavor.blogspot.com Mohana

    I don’t know how did I miss it! so sorry, Annie!! –Maybe the fact that I have two boys 11-months apart can explain that :)

  • http://www.chileanflavor.blogspot.com Mohana

    What an amazing combination of flavors!! I made it last weekend and got great comments about it. This is sure a hit!

  • Sarah

    I made this for a co-workers birthday yesterday. I used a graham cracker crust and left out the ganache topping. The cheescake was delicious very creamy and with a wonderful hint of strawberry! It was demolished in a matter of minutes! Thanks Annie for another great recipe!

  • Jenny

    Hi Annie, I have been itching to make a cheesecake for a while but I know that my spring form pan leaks. Can you suggest a “good” spring form pan for me? Thanks so much!

  • Annie

    I don’t know what brand mine are, sorry! For future reference, if you have questions about what equipment I recommend see the “Annie’s equipment” section. Thanks!

  • Trent Crofts

    I made this for my girlfriend’s birthday and she loved it! I ended up using graham crackers for the crust and I think it turned out wonderful. Thanks for the great recipes!

  • Sandrawesome.

    I made this today. Can’t wait to dig into it tomorrow. We picked fresh strawberries and we have so many buckets, the first thing I thought of was to see if you had any sweet strawberry recipes. This is a win. :)

  • sam

    hi annie,

    do you think there is any way that i could make this a cherry cheesecake instead of strawberry? what kind of substitutions would i have to make?

  • annieseats

    I’m not sure cherries would be a direct sub here since the fruits are pretty different and have different liquid contents. I would probably just look for a cherry cheesecake recipe if it were me.

  • StaceyWassa

    I will be making this for my mother’s 61st birthday. I’m either going to do a traditional graham cracker crust or a chocolate graham cracker crust. CAN’T WAIT!