Real Strawberry Cheesecake is a dessert for folks with a sophisticated palate. You can detect subtle strawberry undertones with none of the artificial strawberry flavorings. It’s a wonderful dessert for cheesecake purists! Don’t miss my Perfect Cheesecake and No-Bake Cheesecake recipes!
Pureed strawberries are added to the creamy cheesecake batter for this strawberry cheesecake recipe. The ingredients are simple, but important to get right!
- cream cheese
- vanilla extract
- almond extract
Make sure your cream cheese is at room temperature as well as your eggs. This will help to ensure lump-free cheesecake batter! And while some folks have asked if they can leave out the almond extract I have to insist you leave it in, at least once. It adds a wonderfully light and freshing flavor to this decadent dessert!
I recently posted a No-Bake Strawberry Cheesecake that we love to make, but many of you asked for a version that used real strawberries. This is the first time I am sharing my “real” strawberry cheesecake. And honestly, anything smothered in whipped cream and fresh strawberries and chocolate sauce… wait, did I mention the chocolate sauce yet? I used this chocolate ganache recipe to add a rich layer of luscious silky chocolatey charm to the cheesecake. Oh, and I also used a chocolate cookie crust in place of the graham cracker crust!
(That I just purchased at the grocery store: I used 2 6-ounce packages and added 4 tablespoons of melted butter. Then pressed into the bottom of a prepared 9-inch round springform pan.)
With all my adaptations, I inadvertently made the chocolate crust and topping the star of the show. And while that is normally not a problem, when one goes to the trouble of making a real strawberry cheesecake, one wouldn’t want to distract from the strawberry flavor! Luckily the fresh strawberries in it and top were still distinguishable. And Yummy.
Next time, I think I will try this recipe with a graham cracker crust.
UPDATE: I made this with a graham cracker crust as well as a shortbread crust and the winner was graham cracker!
How to Make Cheesecake Filling with No Lumps
One of the most important steps for lump-less cheesecake is making sure you have is room temperature ingredients. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. I prefer to let my cream cheese come to room temperature for about 4 hours before using.
Do not overbeat the cheesecake filling otherwise, it may change the texture of your cheesecake.
A cheesecake using real strawberries and a dark chocolate cookie crust!
- 10 ounces frozen unsweetened strawberries about 1 cup
- 3 packages (8 ounce each) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Puree thawed strawberries and juices in blender until smooth. You should have about 1 cup of pureed strawberry sauce.
Add cream cheese and sugar to stand mixer and blend until smooth.
With the mixer on low, add in flour and eggs, one at a time.
Mix until smooth, scraping down sides of bowl occasionally. Add strawberry puree, lemon juice, vanilla extract, and almond extract; mix until well blended. Transfer filling to prepared crust.
Bake cheesecake at 350 until center is softly set and edges begin to color, puff, and crack about 1 hour 15 minutes. Refrigerate uncovered on a rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)