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
12 servings
1
5
10
3
1
2
3
1
1
½
⅓
3
Preparation
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Step 1
Place rack in center of oven; preheat oven to 325°. Butter 9”-diameter springform pan with 2¾”-high sides. Grind one 10-oz package shortbread cookies in food processor to coarse crumbs. Add 5 Tbsp. unsalted butter, melted, and blend until crumbs are evenly moistened with melted butter. Press crumb mixture over bottom and 1” up sides of prepared pan. Bake crust until golden, about 8 minutes. Set aside and maintain oven temperature.
Step 2
Purée 10 oz. frozen strawberries, thawed, and their juices in food processor (no need to wipe it out) until smooth. Measure ¾ cup strawberry purée (reserve remaining purée for another use) and set aside; do not wash bowl. Place 3 (8-ounce) packages cream cheese, room temperature and 1 cup (200 g) granulated sugar in processor. Blend until smooth. Add 2 Tbsp. (16 g) all-purpose flour and pulse to combine. Add 3 large eggs, room temperature; process until smooth, scraping down sides of bowl. Add reserved ¾ cup strawberry purée, 1 Tbsp. fresh lemon juice, 1 tsp. vanilla extract, and ½ tsp. almond extract (if using). Transfer filling to prepared crust.
Step 3
Bake cheesecake until center is softly set with a slight jiggle and edges begin to color, puff, and crack, about 1 hour 15 minutes. Transfer cheesecake to a wire rack and refrigerate on rack, uncovered, until cold, at least 4 hours.
Step 4
Run a small knife around sides of the pan to loosen cheesecake; remove ring. Warm ⅓ cup strawberry or currant jelly in small saucepan over low heat, stirring, until melted. Arrange 3 pints fresh strawberries, hulled, halved lengthwise, atop cheesecake and brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.
Do ahead: Cheesecake (without strawberry topping) can be made 2 days ahead. After cooling, cover with plastic wrap and keep refrigerated.
