With a triple hit of fruit flavor, this strawberry cheesecake recipe is the only one you need. First, you’ll purée frozen berries into a classic cheesecake filling. Then, when the cheesecake is cooled, you’ll top it with fresh strawberries and brush saucy warmed strawberry jelly all over them for a shiny, showstopping glaze. Almost all the work is done in a food processor, in an order that won’t necessitate rinsing and drying the machine between tasks. Plus, blitzing the cream cheese with the other ingredients ensures a smooth filling, and means you don’t have to get out your stand mixer (or a dozen mixing bowls). It also cuts down on prep time.
While many cheesecake recipes call for a hot water bath, you don’t need one here: The crown of berries (not to mention the vibrant, jammy strawberry sauce) will cover any fissures or imperfections. We love how the buttery shortbread plays with the flavors of the berries (think strawberry shortcake), but feel free to swap them out for Oreos (for a chocolate-strawberry cheesecake vibe) or a classic graham cracker crust.
Ingredients
12 servings
1
(10-oz.) package shortbread cookies, such as Lorna Doone (about 1 cup cookies)
5
Tbsp. unsalted butter, melted
10
oz. frozen unsweetened strawberries (about 2¾ cups), thawed, juices reserved
3
(8-ounce) packages full-fat cream cheese, room temperature
1
cup (200 g) granulated sugar
2
Tbsp. (16 g) all-purpose flour
3
large eggs, room temperature
1
Tbsp. fresh lemon juice
1
tsp. vanilla extract
½
tsp. almond extract (optional)
⅓
cup strawberry or currant jelly
3
pints fresh strawberries, hulled, halved lengthwise
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Run a small knife around sides of the pan to loosen cheesecake; remove ring. Warm ⅓ cup strawberry or currant 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 →
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