Strawberry Strawberry Cheesecake

Spring is *almost* here.  By almost here, I mean, it was beautiful for a few days (I even got to pull out the flip flops-heaven!), but now it’s been cold and even snowy (sigh).  However, we have officially ended Winter and have started the lovely season of Spring.  The reason why I know this is because my father’s birthday is usually on the first day of Spring every year.

Meet my dad.


He’s an avid golfer, car fanatic, father, grandfather, and lover of all things pertaining to hockey.  I think all three of his daughters have been considered as “Daddy’s Girls”.  When I was younger, he and I went fishing almost every weekend.  I would bait the hooks, catch a big one, and toss it back. I guess I was a bit of a tomboy, and my dad was always up for a fishing adventure.  Some of my best memories are in those summer sunsets on the special cement block overlooking the lake.

Nowadays, I have gotten a lot closer with my dad…well, because I am living with my parents currently until I move out East in (eek!) two and a half months.  It has honestly been such a fun ride being back in my parents’ home after all these years.  We still fight over the remote control, he loves to play with Scout and her laser toy, and I still drive him crazy by making an extraordinary amount of sweets and, as Samantha (my younger sister) described….I have turned his kitchen into an erupting volcano of food.

So, for my father’s 59th birthday last weekend, the whole family got together for a celebration.  My brother-in-law, Jack, drove one of his limosines to pick up my dad, and then we went out for a big family dinner…followed by dessert (provided by yours truly) back at the house.

I made a Strawberry-Strawberry Cheesecake to welcome the first days of Spring. I made a cheesecake, well, because why wouldn’t I make a cheesecake?  With strawberries IN the cheesecake, and strawberries on top-it was a great way to celebrate my father’s 59th birthday.


Happy Birthday, Dad.  I love you.  But Scout loves you more.


Strawberry Strawberry Cheesecake

Servings: 12


For the crust:

1 and 1/4 cups (10 ounces) chocolate graham crackers

5 tablespoons unsalted butter, melted

For the cheesecake:

10 ounces frozen unsweetened strawberries, thawed, juices reserved

3 8-ounce packages cream cheese, room temperature

1 cup granulated sugar

2 tablespoons all-purpose flour

3 large eggs

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

For the topping:

1/3 cup strawberry jelly

3 cups fresh strawberries, sliced legnthwise


1. For the crust: Preheat the oven to 325 degrees.

2.  Prepare a 9-inch springform pan by buttering the bottom and sides generously, set aside.

3.  In your food processor, pulse the graham crackers until they are coarse crumbs.

4. Add the butter and process until the crumbs resemble sand.

5. Using your fingers, evenly press the crumbs in the bottom and up the sides (about 1 inch) of the springform pan.

6.  Bake the crust for 8 minutes, set aside.

7.  For the filling: In your food processor, puree the thawed strawberries until smooth.

8.  Transfer the strawberries to a large bowl, and measure out 3/4 cup of strawberry puree for later use.  ***You don’t have to wash out the food processor bowl.

9. Add the cream cheese and sugar to the food processor and blend until smooth.

10. Blend in the flour by pulsing the food processor.

11. Add the eggs, and process the mixture until smooth.

12. Add 3/4 cup strawberry puree, lemon juice, vanilla, and almond extract, scraping down the sides of the bowl as necessary, and mix until well-blended.

13.  Pour the filling evenly into the springform pan.

14. Bake the cheesecake for about 1 hour and 15 minutes, or until the sides are slightly puffed and cracked.

15.  Remove the cheesecake from the oven, let cool slightly, and then refrigerate for at least 4 hours.

16. For the topping:  In a small saucepan over low heat, melt the jelly until smooth (do not boil).

17.  Spread the jelly evenly over the top of the chilled cheesecake. **Alternatively, you can put the strawberries on first and then use the jelly as a glaze.

18.  Decorate the top of the cheesecake with your sliced strawberries, and enjoy.

Source:  Barely adapted from Bon Appétit, March 2002 via Epicurious.


March 26, 2011 - 6:37 pm

Judy - This looks heavenly! I sure wish I hadn’t developed an allergy to strawberries ’cause I’d sure make this, otherwise.

March 26, 2011 - 7:05 pm

Lisa @ Sweet as Sugar Cookies - Wow, that is one beautiful cheesecake. Seeing as how strawberries are my favorite fruit, I’d definitely devour this. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cheesecake up.

March 27, 2011 - 10:34 am

Christina @ This Woman Cooks! - Delicious, delicious, I can almost taste it! So good. Happy Birthday to your Dad. 🙂

March 27, 2011 - 2:14 pm

Josie - So gorgeous!

March 27, 2011 - 2:48 pm

Kelsey - This looks heavenly! I love cheesecake and am always looking for new flavors. I must make this one sometime soon!

March 28, 2011 - 1:00 pm

natalie (the sweets life) - whoa–hello great birthday cake!! so excited because strawberries are finally almost in season–can’t wait to make this!

April 15, 2011 - 12:33 pm

sophistimom - That is one beautiful cheesecake.

January 17, 2012 - 2:40 pm

Melanie - Found this on Pinterest, and my hubby thought it looked delicious. Have one in the oven right now! Can’t wait to try it!

March 11, 2012 - 1:25 pm

Blanca - It looks delicious! have to try it!

May 10, 2012 - 12:38 pm

strawberry delights. « the ringer family - […] a chocolate graham cracker crust. I know, right? And let me tell you, it’s good. I followed The Curvy Carrot’s directions, so I’ll let you check out her far superior photos and recipe writing skills. The […]

January 15, 2013 - 6:15 am

Handmade Cheesecake Co. - I was on Pinterest and this looks amazing and getting recipes from different sources always helps. Check out our website, we also have some great recipes.

April 13, 2013 - 11:20 pm

Debbie - My mouth is so drooling!! My favorite fruit is strawberries! Can’t wait to make one of theses!!! Happy Birthday to your father!!

February 13, 2014 - 5:07 am

Valentine’s Day Dessert Recipes | - […] Strawberry Cheesecake […]

March 14, 2014 - 9:42 pm

Tonya - I’m using fresh, frozen strawberries. I’m not really sure how to measure this without wasting a lot. Could you tell me how much to put in without measuring 10 oz and then tanking out 3/4 cup? Sorry to be such a dummy… just really confused here. Lol!!!

March 15, 2014 - 10:41 am

srlacy - Hi Tonya-

I’m not sure I understand your question. I just used a 10-ounce bag of frozen strawberries-that was the only kind I was able to buy in my grocery store.

June 26, 2014 - 9:11 pm

Jane - SO after pureeing 10 oz, I take out 3/4 cup of strawberries and mix in with the cheese and then do what with the rest?

June 26, 2014 - 9:52 pm

srlacy - Hi Jane- you can add the extra sauce on top of the cheesecake or reserve for a later use. Enjoy!

November 19, 2014 - 7:11 pm

strawberry delights. - […] a chocolate graham cracker crust. I know, right? And let me tell you, it’s good. I followed The Curvy Carrot’s directions, so I’ll let you check out her far superior photos and recipe writing skills. The […]