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strawberry cheesecake

Strawberry Cheesecake

Creamy, luscious, rich strawberry cheesecake over a delicious, crispy almond graham cracker crust. Baked until set, chilled until firm. Cheesecake topped with strawberry glaze. Served chilled with strawberry whipped cream.
Prep Time 20 mins
Cook Time 2 hrs
Chill Time 8 hrs
Total Time 10 hrs 20 mins
Course Brunch, Dessert
Cuisine American
Servings 8


  • 1 (9-inch) springform pan
  • 1 large roasting pan


Almond Crust:

  • 100 grams graham cracker crumbs (1 cup)
  • 100 grams ground almonds or almond flour (1 cup)
  • 12 grams granulated sugar (1 tablespoon)
  • 42 grams unsalted butter (3 tablespoons), melted

Strawberry Cheesecake:

  • 672 grams full fat cream cheese (Three 8-ounces each packages), softened
  • 200 grams granulated sugar (1 cup), blended fine
  • 240 grams fresh strawberry purée (1 cup), room temperature
  • 120 grams heavy cream (1/2 cup), room temperature
  • 6 grams vanilla bean paste (1-1/2 teaspoons)
  • 150 grams egg (3 large), room temperature

Strawberry Glaze:

  • 300 grams fresh strawberry purée (1-1/4 cups), room temperature
  • 2 teaspoons granulated gelatin

Strawberry Whipped Cream:

  • 120 grams heavy cream (1/2 cup)
  • 15 grams powdered sugar (2 tablespoons)
  • 1/4 cup finely diced fresh strawberries


Almond Crust:

  • Preheat oven to 350 degrees F. Line a 9-inch springform pan with a parchment paper round.
  • Add graham cracker crumbs, ground almonds, granulated sugar and melted butter to small mixing bowl. Stir to combine.
  • Transfer crumb mixture to prepared springform pan. Press evenly across bottom.
  • Bake crust for 10 minutes. Remove springform pan from oven and place on wire rack to cool. Cool crust completely before filling.
  • Wrap outside of springform pan in one or two layers of heavy duty aluminum foil.

Strawberry Cheesecake Filling:

  • Preheat oven to 325 degrees F.
  • Add the softened cream cheese to stand mixer bowl. Using paddle attachment, beat on medium speed until smooth, about 4 minutes. Scrape down bowl.
  • Add granulated sugar to stand mixer bowl. Beat on medium speed until smooth, about 4 minutes. Scrape down bowl.
  • Add fresh strawberry purée to stand mixer bowl. Beat on low speed until fully incorporated, about 1 minute. Scrape down bowl, if necessary.
  • Add heavy cream and vanilla bean paste to stand mixer and beat on low speed until fully incorporated, about 30 seconds. Scrape down bowl, if necessary.
  • Add eggs one at a time and beat 1 minute after each addition.
  • Pour the cheesecake batter over cooled almond crust.
  • Place the springform pan into the roasting pan. Place roasting pan on middle rack of preheated oven.
  • Add enough water to the roasting pan to go about 1-inch up the side of the foil wrapped springform pan.
  • Bake the cheesecake for 60 to 70 minutes in preheated oven. Turn off the oven, do not open the door and let the cheesecake continue to bake while the oven cools, about 45 minutes. Remove the springform pan from the roaster and place on wire rack. Remove foil and cool cheesecake to room temperature.
  • Leave the cheesecake in the springform pan, cover top loosely with foil and refrigerate several hours, preferably overnight.
  • When ready to glaze, unhinge springform pan and lift away side.

Strawberry Glaze:

  • Cheesecake should be removed from refrigerator just prior to glazing.
  • Add 1/4 cup fresh strawberry purée to small mixing bowl. Sprinkle gelatin over top and stir to combine.
  • Add 1/2 cup strawberry purée to small saucepan and heat over medium until simmering, about 2 minutes. 1/2 cup remaining fresh strawberry purée is stirred in.
  • Pour hot puree into gelatin mixture. Stir until mixture is smooth. Add the remaining 1/2 cup strawberry puree to the gelatin mixture and stir until smooth.
  • Pour the glaze over the top of the cheesecake (in the center), and spread to the outer edges with a small offset spatula. Return to the refrigerator, uncovered, and chill 4 to 6 hours.

Strawberry Whipped Cream:

  • Add heavy cream to stand mixer bowl. Using the whip attachment, beat on high speed to stiff peaks.
  • Add the powdered sugar the the stand mixer and beat on medium speed until incorporated, about 30 seconds.
  • Remove the bowl from the stand mixer and fold in the diced fresh strawberries.
  • Chill until ready to use.
  • Serve individual slices cold or slightly chilled with strawberry whipped cream.
Keyword almond crust, cheesecake, strawberry cheesecake