Fresh Strawberry Cheesecake
I don’t know what it is like where you live but we have growers selling fresh strawberries on the roadside. They are in season right now. I love having fresh strawberries on cereal or hot oatmeal. In the evening they are great served with fresh ice cream or even better this Fresh Strawberry Cheesecake.
I have not been in the kitchen very much because I have been distracted by a new member to my family, Max, an 11 week old Yorkipoo. I promise to focus and get back to cooking this weekend!
In the meantime here is a recipe for a Fresh Strawberry Cheesecake bursting with strawberries. It is from epicurious.com and while it takes a bit of preparation, it is worth it. Strawberries are used both in the filling and the topping, tasting sooo good. The shortbread cookies give this a buttery cookie crust.
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Fresh Strawberry Cheesecake
- Total Time: 0 hours
- Yield: 10 1x
Description
Cheesecake with a shortbread cookie crust and fresh strawberries.
Ingredients
- Crust
- 1 10– ounce package shortbread cookies, such as Lorna Doone
- 5 tablespoons unsalted butter, melted
- Filling
- 10 ounces frozen unsweetened strawberries, about 2 3/4 cups, thawed, juices reserved
- 3 8– ounce packages cream cheese, room temperature
- 1 cup sugar
- 2 tablespoons all purpose flour
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Topping
- 1/3 cup strawberry or currant jelly
- 3 1– pint baskets fresh strawberries, hulled, halved lengthwise
- preparation
Instructions
For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.
For filling:
- Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.
- Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For topping:
- Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.
- Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.
- Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For topping:
- Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Category: Dessert
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
