• “Real” Strawberry Cheesecake

    filed under: Cheesecakes on May 30, 2014

    The other week I had the great honor of attending BlogHer Food ’14 in Miami, Florida.  Strawberry-Strawberry Cheesecake! #cheesecake I have to tell you, I had so much fun.  While I had mentally chalked it up to a ‘work’ trip, in the end more time was spent smiling and laughing than working.  While there I was inspired to breathe some new life into my blog and add some posts that readers have requested.

    Strawberry-Strawberry Cheesecake! #cheesecake  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 my first attempt at creating the perfect “real” strawberry cheesecake.

    You’ll notice I said “first-attempt,”  because this is a cheesecake I want to bake again. Strawberry Strawberry Cheesecake! #cheesecake And honestly, anything smothered in whipped cream and fresh strawberries and chocolate sauce… wait, did I mention the chocolate sauce yet? The Perfect Chocolate Ganache   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.)

    The recipe is barely adapted from Epicurious.

    “Real” Strawberry Cheesecake


        • 10 oz frozen unsweetened strawberries (about 1 cup)
        • 3 8-ounce packages California cream cheese, room temperature
        • 1 c sugar
        • 2 tbsp. all purpose flour
        • 3 large eggs
        • 1 tbsp. fresh lemon juice
        • 1 tsp. vanilla extract
        • 1/2 tsp. almond extract


        1. Puree thawed strawberries and juices in blender until smooth. You should have about 1 cup of pureed strawberry sauce.
        2. Add cream cheese and sugar to stand mixer and blend until smooth.
        3. With mixer on low, add in flour and eggs, one at a time.
        4. 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.
        5. 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 rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

        Strawberry Strawberry Cheesecake! #cheesecake   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 and some strawberry extract (think of it like vanilla… it will simply enhance).

        A big thank you to everyone who made BlogHer Food a success!  I was honored to be a keynote speaker and look forward to what next year offers!

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        This cheesecake looks incredible! I absolutely love that you included chocolate ganache in addition to all those pretty strawberries! Wish a had a giant slice of this right now. 🙂

          Well thanks girl! You are the best. I wish I could send you a piece!! 🙂

        I don’t know anything about creating great desserts, but I know I would have enjoyed eating your creation, no matter the mistakes. How can anything that delectable, with those ingredients NOT taste great? Smiles! WOW!

          Thank you so much Cynthia!! That is really sweet of you to say. 🙂

        Looks Devine! I bet the chocolate crust is wonderful with the strawberries. My mom always uses store bought sugar cookie dough for her cheesecake. Might be a good alternative for your next attempt.

        Chocolate and strawberries always go well together, so I think you did the right thing. This looks very scrumptious!

          You are so supportive. 🙂 Thanks pretty lady!

        That cheesecake looks AMAZING. It looks so luxurious and creamy, mmm. 🙂

        Oh boy! This looks fabulous!

        Amazing cake! Can’t wait to bake it.
        Question: did u bake this cheesecake in a water bath or is it not necessary?

          I did not. This cheesecake is prone to sinking and cracking based on the recipe, so I knew that ahead of time and planned on topping it with whipped cream.

        This sounds fabulous ! Wishing I had a slice now!

        Can this cheesecake get any better??? It contains realllll strawberry pureed and that intenseeeee chocolate ganache sauce! Gosh!!! I am drooooling!

        Oh my gosh this looks so good! It was so good meeting you and your sister at BHF! Next time we definitely need to spend more time together 🙂

        LERD hep Meh! This looks so amazing!

        Amanda so glad I got to see you again and meet your beautiful sister! My sides still are hurting 3weeks later from laughing so hard with you! Love you friend! Sheila

          We cant stop talking about how much we enjoyed you. Seriously, so fun!! Any chance you are headed to the midwest anytime soon? You will definitely have somewhere to stay if you end up in MN or ND! 🙂

        Hi, quick question, I need to make a Strawberry banana cheesecake, how many strawberries should I exchange for the account of banana I need to add. Thanks.

        It’s 9pm and I should be going to bed. All I can think about is having a slice of this strawberry pie. You’re an evil woman 😉

        What i the difference between California cream cheese and regular cream cheese.?

        One small issue I’m hoping you will clarify. I have read this recipe several times, nowhere have I found a size indication for the springform. You make mention of a similar recipe t Epicurious that specifies a 9″, which would appears to mirror the volume of ingredients in your posted recipe. However, your pics posted here are of a clearly smaller cake, a 6″ or possibly even a 4″. Did you make 2 small cakes instead of the 1 9″ in Epicurious?

        Don't Pass on Dessert!