Strawberry Cheesecake
A cheesecake using real strawberries and a dark chocolate cookie crust!
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Chill4 hours hrs
Total Time5 hours hrs 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake
Servings: 8 slices
Author: Amanda Rettke--iambaker.net
Crust
- 2 packages (6 ounces each) chocolate cookie crusts
- 4 tablespoons butter, melted
Cheesecake
- 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
Crust
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.
Cheesecake
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.