Triple Strawberry Cheesecake

Triple Strawberry Cheesecake

By ELINOR KLIVANS
Total time 6 1/2 hours
Serves 12

With a triple hit of fruit flavor, this strawberry cheesecake recipe is the only one you need. First, you’ll purée frozen berries into a classic cheesecake filling. Then, when the cheesecake is cooled, you’ll top it with fresh strawberries and brush saucy warmed strawberry jelly all over them for a shiny showstopping glaze. Almost all the work is done in a food processor in an order that won’t necessitate rinsing and drying the machine between tasks. Plus, blitzing the cream cheese with the other ingredients ensures a smooth filling and means you don’t have to get out your stand mixer (or a dozen mixing bowls). It also cuts down on prep time.

Ingredients

INGREDIENTS

1⁄3 cup St. Dalfour Strawberry Fruit Spread
5 Tbsp. unsalted butter, melted, plus more
room temperature for pan

1 10-oz. package shortbread cookies
(such as Lorna Doone; about 1 cup)

10 oz. frozen unsweetened strawberries
(about 23⁄4 cups), thawed, juices reserved

3 8-oz. packages cream cheese,
room temperature

1 cup (200 g) sugar

2 Tbsp. all-purpose flour

3 large eggs, room temperature

1 Tbsp. fresh lemon juice

1 tsp. vanilla extract

1⁄2 tsp. almond extract (optional)
3 pints fresh strawberries, hulled,
halved lengthwise

Preparation

STEP 1

Place rack in middle of oven and preheat
to 325°. Butter a 9"-diameter springform
pan with room-temperature butter. Pulse
cookies in a food processor until coarse
crumbs form. Drizzle in melted butter;
blend until crumbs are evenly moistened.
Transfer crumb mixture to prepared pan
and pat across bottom and 1" up sides.
Bake crust until golden, 7–9 minutes.
Remove from oven and set aside. Leave
oven on.

STEP 2

Purée thawed frozen strawberries and
their juices in food processor (no need
to wipe out) until smooth. Measure out
3⁄4 cup strawberry purée; set aside. (Reserve
remaining purée for another use.) Place
cream cheese and sugar in processor

(no need to wash) and blend until smooth.
Add flour and pulse just until combined.
Add eggs and process, scraping down sides
of bowl as needed, until smooth. Add
lemon juice, vanilla extract, almond extract
(if using), and reserved 3⁄4 cup strawberry
purée and stir to combine. Scrape filling
into prepared crust.

STEP 3

Bake cheesecake until center is softly
set and jiggles slightly when gently shaken
and edges begin to color, puff, and
crack, about 1 hour 15 minutes. Transfer
cheesecake to a wire rack and chill,
uncovered, until cold, at least 4 hours.

STEP 4

Run a small knife around the sides
of the pan to loosen cheesecake;
remove ring. Warm fruit spread in small
saucepan over low heat, stirring until
melted. Arrange fresh strawberries on
top of cheesecake and brush with warm
fruit spread. Chill cheesecake at least 1 hour and up to 8 hours before serving.

Back to Recipes