Fresh Strawberry Cheesecake
Instead of topping your cheesecake with fresh strawberries, bake ’em straight in! This Fresh Strawberry Cheesecake is a fun dessert for warm summer days!
Summer is almost here! Oh, who am I kidding? Forget what the calendar says, summer is here in my book. It was an especially long winter here in upstate New York this past year, and I’m ready for some heat!
Speaking of summer, do you have any cool vacations scheduled? We try not to travel much in the winter since there’s about a 50-50 chance (or better) that our flights will get delayed or cancelled. Instead, we make up for it in the summer and early Autumn. This year we’ve got a river cruise from Prague to Berlin on the agenda. I’ve never traveled into Eastern Europe, and I’ve been hearing amazing things about Prague for years now.
Did you catch the New York Times list of ‘52 Places to Go in 2019‘? This list always comes out in mid-January, which is pretty much the peak of winter here in upstate New York. Needless to say, I always look forward to this list as it lets me temporarily forget about the snow, ice and wind outside. On this year’s list, 4 places jumped out at me.
For starters, the Ontario Ice Caves (#10) look incredible. I recognize that we’re heading into summer, and I’m talking about visiting a place in Canada in February when the average temperature barely climbs out of the teens. But those caves!
Vegas (#13) also caught my eye. I’ve never been to Vegas, and I’d love to see the city at least once. I’m not a huge gambler, but the shows in Las Vegas definitely caught my eye. Laura has been a big Celine Dion fan ever since she was a kid, so it would be fun to take Laura out there. I also hear Vegas has excellent eats!
2 other spots that definitely made me stop were Aberdeen, Scotland (#24) and Lyon, France (#36). I’ve always loved trains, and I totally want to take the overnight train from London to Aberdeen. And Lyon will soon be at the height of the international football (that’s soccer for us here in the States) world. The final of the women’s world cup is set to be played in Lyon in July. Plus, I’ve heard there’s good wine in that area. And bread. And cheese.
Fresh Strawberry Cheesecake
Switching over from travel to food, I have a confession to make about this Fresh Strawberry Cheesecake. Did you happen to see this Fresh Blueberry Cheesecake that I posted last summer? That cheesecake turned out surprisingly well! Not only did it look cool thanks to the blueberries, but the taste was quintessential summer. Well, in the post, a reader asked about making a strawberry cheesecake in the same way. And the rest was history. This Fresh Strawberry Cheesecake is literally the exact same recipe, just with strawberries instead of blueberries. Oh, and I used a graham cracker crust (instead of a vanilla wafer crust) to keep this one a bit more traditional. The result? Just as delicious!
I love pairing cheesecake with fresh berries, but I’ve gotta say that I’m a huge fan of blending the berries right into the cheesecake. In this case, the strawberries got roasted up with a bit of sugar and honey until they were soft. The berry puree then got mixed straight into the cheesecake batter. Done and done! If you’re looking for a fun summer dessert, then this Fresh Strawberry Cheesecake deserves a spot on the list!
Quick side story before we wrap up: I always freeze my cheesecakes (pan and all) after baking as it makes removing them from the pan a bit easier. It also makes ’em easier to slice. When I served this Fresh Strawberry Cheesecake, it was still slightly frozen in the center. Oops. But Laura pointed out that it tasted like strawberry cheesecake ice cream. Kinda fun idea, huh? Enjoy!
Did you make this Fresh Strawberry Cheesecake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more fun cheesecake ideas? Check out these other favorites:
Banana Pudding Cheesecake with Crumbled Pralines (one of my all-time favorite desserts!)
Red, White and Blue Cheesecake Cake
No Bake Lemon Cheesecake
Fresh Strawberry Cheesecake
For the Strawberries
- 4 cups chopped strawberries fresh or frozen
- 2 Tbsp sugar
- 1 Tbsp honey
For the Graham Cracker Crust
- 7 full-sized graham crackers
- 3 Tbsp brown sugar
- 4 Tbsp unsalted butter melted
For the Cheesecake
- 32 oz cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 large eggs
- 2 additional large egg yolks
- ¼ cup sour cream
- ½ Tbsp vanilla extract
- whipped cream for topping
- additional fresh strawberries for serving
For the Strawberries
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil; set aside.
- Using a medium bowl, mix together strawberries, sugar and honey; spread berries on prepared baking sheet.
- Bake for 20 minutes. Remove from oven and let cool.
- Transfer strawberries (and any liquid) into a food processor; puree mixture until smooth. Set strawberry puree aside.
For the Graham Cracker Crust
- Reduce oven temperature to 375°F.
- Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
- Using a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until well combined.
- Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust at 375°F for 15 minutes. Remove from oven and let cool.
For the Cheesecake
- Reduce oven temperature to 325°F.
- Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and flour; mix until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
- Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
- Add the sour cream and vanilla; mix until well combined. Add the strawberry puree; mix until well combined and no streaks appear. (Tip: Don’t forget to scrape the bottom and sides of bowl.)
- Pour the batter on top of the cooled crust.
- Wrap the bottom of the pan with a piece of aluminum foil and place on a rimmed baking sheet. Fill pan with ½”-¾” of water. Bake at 325°F until center of cake is just barely set (about 90-95 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
- The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
- Top with additional fresh strawberries before serving.
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Bring on summer! I’m ready. We still have 3 weeks left of school and then it’s summer vacation. We do not have any plans…yet! I think my first plans should be to make a strawberry cheesecake! This looks delicious and I love that it’s made with fresh strawberries.
You’re telling me, Kathy! I am totally ready for summer. Not only am I looking forward to the slower pace + vacations, but I just need some warmth! It’s been a long winter here this year. I totally support your idea of making this strawberry cheesecake a first order of business! 🙂 It’s a good one for summer and fresh strawberry season!
It’s been forever for it to warm up here too! Hubby and I were to Vegas a few years ago and had a lovely time…lots of walking and lots of eating. Hubby even wore out his sneakers from all the walking, lol. These cheesecake looks like the perfect treat for summer. Love the idea of a strawberry cheesecake ice-cream 😉 Nothing wrong with that! Pinned. Have a wonderful week!
Haha! So you’re saying that if we go to Vegas, then I need to get new sneakers? I blew out a pair of flip-flops a few years ago in Italy. It wasn’t fun since we were a good mile or more from the hotel. I totally used packing tape to hold them together until I got back! 🙂
Also, this cheesecake? It’s perfect for summer! We’re finally supposed to get some decent weather here this week, and I couldn’t be more excited about it! I hope it heads your way, too, Dawn. Thanks so much, my friend!
I’ve never been to Eastern Europe either, but I’m going to get there someday. I can’t wait to hear about your trip! As for your cheesecake–you saved me a slice right? Because, although it’s been warm here for awhile (like the past decade), I’m also ready for summer and this is the perfect place to start!
I have no idea what to expect about Prague…but I’m pretty excited about it. Of course, we’ve already booked a ghost tour about the secret underground history of Prague. That’s how we roll when we travel – with ghosts, ghouls and all sorts of creepy stuff. Haha!
As far as this cheesecake, I totally saved you a slice. How did you know?? You better get here quickly though as I don’t know how much longer it will wait! Cheers, my friend!
I have heard a lot about Prague too. It’s a great place for holidays!
Oh and the Cheesecake recipe looks so soothing in this scorching summer. I can’t really wait for the monsoon though.
Yes! I’m hoping Prague is a fun place. I’ve done a little bit of reading online, and I’m getting excited. I love visiting/exploring new places!
Also, this cheesecake is great for summer days. Heck, any cheesecake is great for summer days…but the addition of berries makes this one especially tasty! 🙂 Thanks so much, Harshad!
What a delicious sounding idea! I always just top my cheesecake with strawberry, but I am definitely going to blend them in next time. Just love that gorgeous colour too 🙂
I used to do the same with cheesecake, Alexandra. A good strawberry topping is a classic for cheesecake…but then the blueberry cheesecake from last summer led me to the idea of incorporating the strawberries right into the cheesecake. This one is a winner for sure! Just make sure to roast the berries for a bit first to soften ’em up. Thanks so much, my friend!
I have a cheesecake recipe I love and wander if I can add purée strawberry to the batter OR if your recipe specifically sets up so it handles it correctly.
Hey Dallas! Yes, I think you can absolutely use your favorite cheesecake recipe and add the strawberry puree to the batter – that’s exactly what I did here! I hope you enjoy this cheesecake – it’s a favorite one here in our house!
i really like that idea of mixing the strawbs right into the cheesecake batter. looks so pretty too. and you can do it with so many different fruits. i love that you have a really thin crust as i always find them too thick for my tastes! cheers sherry
You are totally right that this same method can be used for all types of fruit, Sherry. In fact, the strawberry idea came from a reader who commented on the blueberry cheesecake from last summer. (That’s another fun cheesecake!) I’m all about a good cheesecake, and we always keep slices wrapped up in the freezer for whenever we feel like a cheesecake night! 🙂
Has anyone made the cheesecake and would like to provide a review on taste, prep and comments from those who ate it? I’m considering making it for a Birthday and need some real feedback. Little nervous about it.
Hey Mark! I’ve obviously made the cheesecake myself, and we loved it. I will say that I was hoping the color would be more red, but it ended up as a somewhat muted pinkish color. However, the taste is spot on! We’ll see if anyone else chimes in here, though. Let me know if you have any questions!
Our local strawberries are getting close to being ripe, so you timing for posting your Fresh Strawberry Cheesecake is perfect. I like the frozen idea and will have to give that a try.
What a wonderful vacation you guys have planned. We’ve not done the river cruise, but have enjoyed visits to both Berlin and Prague. You’ll get tons of advice on what to see, but for me, one shouldn’t overlook the Prague Castle. Berlin used to be our overnight booze run, but they (DB) discontinued the night train from here. Thanks for sharing your wonderful summery looking cheesecake recipe.
Hey, the frozen cheesecake idea wasn’t half bad. It wasn’t what I was going for, but Laura made a good point that it tasted like a cross between cheesecake and ice cream. Yum!
Thanks for the tip about Prague Castle. We’ve got a couple days on our own there before we get on the boat, so we’ll be looking for things to do. We already booked a night ghost tour because we love stuff like that! That’s how we roll on vacation – with ghosts, ghouls and other creepy things. Haha! Cheers, Ron!
When the sweet strawberries arrive, so does the sunny weather! This looks amazing, David. This cheesecake will go on my summer baking list for sure. 🙂 ~Valentina
Well that means we should be getting some delicious strawberries here as the sun has finally broken through! And the timing couldn’t be better with the long weekend on the horizon. Bring on the summer desserts loaded with fresh berries! 🙂 Thanks so much, Valentina!
What a cool list of places to visit – indeed, I have visited a few suggested places/cities. But wait…Did you notice there’s no Halifax, Nova Scotia here. I hope they add this destination next year as it’s worth visiting. And this cheesecake? Yes please! While we do love decadent flavours, summer is the time we don’t mind fruit and berries in our cheesecake. Well done, David!
I do think you should write to the NY Times and petition to get Halifax added to the list. Then in turn I can put it on my list of places to visit! 🙂 And maybe I’ll bring cheesecake with me when I come. Haha! Thanks so much, Ben!
Haha – I got a good chuckle reading of your enthusiasm for summer was seemingly matched by enthusiasm for those ice caves! BTW – If you are craving a quick hit of summer, come visit us down South – it was 91 degrees yesterday! I’m heading over to check out that list as soon as I finish commenting as I remember you mentioning it last year too (with very different places on it).
So excited for y’alls trip – I cannot wait for your pictures and stories after! And, I’m so excited for this cheesecake too! Love the fresh strawberries in it – I’v only tried making cheesecake in an air fryer – think I need to change that eh?!
Hey, I’m ready for summer! It’s been a long, cold winter up here, and the warm summer sun can’t get here soon enough! But in the same vein, those ice caves look awesome! Also…91°F yesterday? That’s hot! Feel free to bottle some of that up and mail it north. Or just send it with your drone!
And, yes, you absolutely need to try baking a cheesecake in the oven as opposed to the air fryer. (Although, to be fair, the air fryer method is pretty darned cool! Maybe adapt this cheesecake with the berries to the air fryer!?) Thanks, Shashi!
Where to begin – first, the cheesecake. Love the idea of having strawberries IN the cheesecake, super creative. Second, I love those NYT places to visits list, instant wanderlust. And third, we’re planning an autumn trip to Prague too (also Amsterdam)! How fun would it be if we’re there at the same time!
Thanks so much, Marissa! I enjoyed this cheesecake quite a bit. Since it was adapted from my blueberry version from last year, I suspect this dessert could be made with all sorts of different fruits, too!
Wait…you’re going to Prague, too! We’re going in June, so we’ll beat you by a couple of months. But we LOVE Amsterdam. Have you been there before?? We’ve been twice, and I definitely would like to go again. 🙂
David, the river cruise sounds amazing. I’ve never been on one, but it’s so cool how you can visit so many different cities at once.
This strawberry cheesecake looks amazing! Those roasted strawberries – YUM! Such a perfect treat for summer!
Yes! I’ve only been on one cruise before, and it was a river cruise. I can’t speak to ocean cruises, but I’ve gotta say that river cruises are amazing!
In other news, this strawberry cheesecake really is great for summer. The roasted strawberries add such a fun layer of flavor inside the cheesecake itself. Thanks so much, my friend!
The recipe is great. I tweaked it a little and added an extra cream cheese. Next time, I would add a little salt, to take out some of the tartness of the strawberry. It has a strong fruit tart taste
Thanks so much, Scott! That’s a good point about the salt to balance the tartness. I do recommend eating one of the strawberries first, though, as they’ll change based on the time of the year. Either way, glad you enjoyed this cake!
Your river cruise from Prague to Berlin sounds amazing David. I’ve not done any travelling in Eastern Europe myself yet. I have been to Vegas though. I’m not a gambler either but the shows were fun and the helicopter trip over the Grand Canyon was breathtaking. The overnight train from London to Aberdeen is just about to be replaced with new rolling stock so I’d wait a bit for that. The new carraiges will have en-suite toilets in them. I’m a bit of a rail enthusiast so I know about these things! Love this baked strawberry cheesecake. Oh and Lynne and I are off to Hong Kong and Bali in a couple of weeks soon. Enjoy your travels when they come!
Oh man, a helicopter trip over the Grand Canyon sounds amazing, Neil! I’m not sure, though. I might be too big of a chicken to climb into a helicopter like that! So I had no idea you are a rail enthusiast! That’s so cool. I’ve heard about the London to Aberdeen train, and it’s definitely on my list of things to do at some point…and it sounds like it’s even nicer now! And it also sounds like you guys have some great travel plans on the books. I can’t wait to hear more about them! Cheers, my friend!