Real Strawberry Cheesecake is a dessert for folks who love 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 as well!
Real Strawberry 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 the first time I am sharing my “real” strawberry cheesecake. Anything smothered in whipped cream and fresh strawberries and chocolate sauce (yes, chocolate) is a perfect dessert, if I may say so myself.
Strawberry Cheesecake Ingredients
Pureed strawberries are added to the creamy cheesecake batter for this strawberry cheesecake recipe. The ingredients are simple, but important to get right!
Strawberries: I used frozen, unsweetened strawberries that I let thaw before using.
Room Temperature Ingredients: Make sure your cream cheese is at room temperature as well as your eggs. This will help to ensure lump-free cheesecake batter!
Almond Extract: 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 refreshing flavor to this decadent dessert!
I used a storebought chocolate cookie crust for this recipe. I used 2, 6-ounce packages of a crust and added 4 tablespoons of melted butter. In a bowl, combine the cookie crust with the melted butter, making sure each crumb is coated in the butter. Press the crust into the bottom of a 9-inch springform pan.
I have also made this strawberry cheesecake with a graham cracker crust and a shortbread cookie crust. The winner was the graham cracker crust! But, they all are delicious.
How to Make Real Strawberry Cheesecake
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 it 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 use. Another tip is to not overbeat the cheesecake filling. Otherwise, it may change the texture of your cheesecake.
Remember the chocolate I mentioned above? Well, I used this chocolate ganache recipe to add a rich layer of luscious silky chocolatey charm to the cheesecake.
Looking for More Cheesecake Recipes?
A cheesecake using real strawberries and a dark chocolate cookie crust!
- 2 packages (6 ounces each) chocolate cookie crusts
- 4 tablespoons butter, melted
- 10 ounces frozen unsweetened strawberries, thawed
- 3 packages (8 ounces 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
- ½ teaspoon almond extract
Preheat oven to 350°F.
In a large bowl, add the melted butter to the crust crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. Add more butter if needed.
Pour the coated crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.
Puree thawed strawberries and juices in a blender until smooth. You should have about 1 cup of pureed strawberry sauce. Set aside.
In the bowl of a stand mixer, add cream cheese and sugar and blend until smooth.
With the mixer on low, add in flour and the 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 the filling to the prepared crust.
Bake for 1 hour and 15 minutes, or until the center is softly set and the edges begin to color, puff, and crack. Refrigerate, uncovered on a rack, until cold, at least 4 hours before serving. Store in the refrigerator, covered, for 2-3 days.