“Real” Strawberry Cheesecake

filed under: Cheesecakes on May 30, 2014

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!


Strawberry Cheesecake
Prep Time
10 mins
Cook Time
1 hr 15 mins
4 hrs
Total Time
1 hr 25 mins

A cheesecake using real strawberries and a dark chocolate cookie crust!

Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake
Servings: 8 slices
Author: Amanda Rettke
  • 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
  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 the 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 a rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)


Strawberry-Strawberry Cheesecake! #cheesecake

Strawberry Cheesecake

Pureed strawberries are added to the creamy cheesecake batter for this strawberry cheesecake recipe. The ingredients are simple, but important to get right!

  • strawberries
  • cream cheese
  • sugar
  • flour
  • eggs
  • lemon
  • 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!

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 the first time I am sharing my “real” strawberry cheesecake.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.)

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.

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.

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  • Beth @ bethcakes says:

    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. 🙂

    • Amanda says:

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

  • Cynthia says:

    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!

    • Amanda says:

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

  • Lindsey says:

    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.

    • Amanda says:

      Excellent idea!

  • Carla | Carla's Confections says:

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

    • Amanda says:

      You are so supportive. 🙂 Thanks pretty lady!

  • How to Philosophize with Cake says:

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

  • Jess @ Sweet Menu says:

    Oh boy! This looks fabulous!

  • juliet says:

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

    • Amanda says:

      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.

  • Lisa @ Garnish with Lemon says:

    This sounds fabulous ! Wishing I had a slice now!

  • Samina | The Cupcake Confession says:

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

  • Dani Meyer says:

    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 🙂

  • Sheila says:

    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

    • Amanda says:

      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! 🙂

  • Michal says:


  • Jasmine says:

    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.

  • Becca from ItsYummi.com says:

    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 😉

  • Jacqueline Yeager says:

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

    • Amanda says:

      None that I know of. 🙂

  • Andrew says:

    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?

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