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    Home » Recipes » Recipes

    Strawberry Cheesecake Crostata

    Published: Apr 2, 2023 · Modified: Jul 7, 2024 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you love homemade strawberry cheesecake and Italian crostata di marmellata (jam tart), this is the perfect springtime dessert to make right now. One part strawberry cheesecake and one part Italian strawberry crostata, this easy dessert is a definite crowd-pleaser.

    There are 3 components: "pasta frolla" which is a very forgiving and easy-to-make Italian shortcrust pastry, an even easier 30-minute homemade no-pectin strawberry jam (or your favorite store-bought brand), and a simple all-natural homemade strawberry cheesecake filling. As always, step-by-step recipe photos follow.

    lattice-topped strawberry cheesecake crostata with homemade strawberry jam partially eaten revealing the contrasting bright red jam and pink strawberry cheesecake
    a spoon full of strawberry jam on a plate
    strawberry cheesecake filling added to a strawberry jam-lined crostata dough
    unbaked fully assembled strawberry cheesecake crostata with lattice top design in a diamond pattern

    What is Strawberry Cheesecake Crostata?

    This cheesecake strawberry dessert is made from a combination of an Italian jam tart (crostata di marmellata) and strawberry cheesecake -- and it's delicious. Italian pasta frolla (or Italian shortcrust pastry) gets a thin layer of jam ("marmellata" in Italian) in this case a 30-minute homemade strawberry jam), then it's topped with creamy strawberry cheesecake filling, a lattice design of more pasta frolla. This dessert is basically strawberry cheesecake shortcake and you'll be happy you made it. 

    strawberry cheesecake filling spread out evenly over the strawberry jam
    A forkful of strawberry cheesecake crostata revealing the pink and dark red layers inside the soft crostata crust
    partially eaten crostata revealing the jam and the pink cheesecake inside the slice

    What is Italian Pasta Frolla (Italian Shortcrust Pastry)?

    Pasta frolla is a rich and crumbly (in a good way) pastry dough that's made with 00 flour, sugar, egg, egg yolks, baking powder, vanilla, lemon zest, and salt). This is the easiest pastry dough to make since there's no cutting in the fat with the flour. Instead, pasta frolla is made right in your stand mixer, or using a handheld electric mixer. Head over here to learn more about this easy pasta frolla (shortcrust pastry). We make a lot of crostate (as you can see by the below photos) -- it's easy to shape and cut which makes it a good holiday dessert for Easter, Thanksgiving, Christmas, or anytime.

    unbaked assembled crostata with diamond lattice with 5 hearts sprinkled with pink sugar.
    assembled and unbaked strawberry crostata with homemade strawberry jam and fresh sliced strawberries resting under leftover pieces of zigzagged edged lattice top
    zigzagged edged lattice top covered strawberry jam crostata in a diamond pattern and scalloped circles on top
    partially eaten crostata revealing the jam and the pink cheesecake inside the slice

    Why We Love This Strawberry Cheesecake Crostata Dessert Recipe

    • It's full of strawberry flavor with 2 layers of different strawberry fillings
    • Pasta frolla shortcrust is ready in minutes (no cutting the fat into the flour required)
    • You can use fresh or frozen strawberries
    • This pasta frolla (shortcrust) recipe is really easy to roll and cut
    • Strawberry Cheesecake crostata can be made ahead of time and frozen
    • Actual hands-on time (including measuring out the ingredients) is just about 45 minutes and the rest is baking and refrigerating time.
    Italian crostata ingredients labled on a cutting board.
    Italian jam tart ingredients
    strawberry cheesecake base ingredients on a cutting board
    Strawberry cheesecake ingredients

    All-Natural Strawberry Cheesecake Crostata Ingredients

    Making this strawberry cheesecake crostata is easy. I suggest using Italian 00 flour because it has a finer texture than all-purpose flour which creates a nicely-textured shortcrust pastry, but cake flour also works well and even all-purpose can be used. I recommend using a scale to weigh the ingredients if you have one. If you don't have fresh or frozen strawberries on hand to make this quick 30-minute homemade strawberry jam, use your favorite brand.

    For the Strawberry Crostata

    • Italian 00 flour (or cake flour, or all-purpose)
    • baking powder
    • salt
    • unsalted butter
    • sugar
    • egg/egg yolk
    • pure vanilla extract
    • lemon zest
    • homemade strawberry jam (sub favorite brand)

    For the Strawberry Cheesecake Layer

    • Philadelphia cream cheese
    • sugar
    • egg
    • vanilla extract
    • homemade strawberry jam (sub favorite brand)
    • heavy cream (sub whole milk)
    • all-purpose flour
    • salt
    side view of a slice of strawberry cheesecake crostata di marmellata

    How to Make the Best Strawberry Cheesecake Crostata  (Step-By-Step Photos Follow)

    Homemade crostata is typically made in a tart pan with removable bottom, but you can make this dessert in a tart pan without a removable bottom as I have, or even in a pie plate (as I've done in another post) but you'll have leftover jam, pastry dough, and cheesecake filling if you use a standard  9 or 10-inch pie plate. You can make minis with any leftovers if you do use a pie plate. For this strawberry dessert recipe, I've used an 11-inch (28cm) tart pan.

    Make the 30-Minute Strawberry Jam

    1. Make the Strawberry Jam. (If using store-bought strawberry jam, skip this step) In a medium heavy-bottomed pot, add the chopped strawberries, sugar, lemon juice, and orange juice and stir well to combine. Bring the mixture to a boil over high heat and cook stirring frequently to avoid scorching for 25 to 27 minutes, or until the strawberries are mostly broken down and the mixture coats the back of a spoon (see photos). Remove from the heat and ladle the jam into a heatproof glass canning jar and allow it to cool to room temperature. Check out the full post here.

    Make the Crostata Layer

    1. Preheat oven to 350°F/180°C & prepare an 11-inch (23-28cm) tart pan. Butter the tart pan using your hands to be sure to get into all the crevices. Add about ¼ cup of flour to the pan and tap it around to cover the entire surface, tap out any excess flour and set aside.
    2. Measure out the dry ingredients. In a medium-sized mixing bowl add the flour, salt, and baking powder and whisk well to combine.
    3. Make the pasta frolla shortcrust. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or food processor), cream the butter, sugar, lemon zest, and vanilla extract on medium speed until lighter in color and fluffy (about 2 minutes). Add the egg and 2 egg yolks one at a time making sure each one is fully incorporated before adding the next one (it shouldn't take longer than 15 seconds total to incorporate all of the eggs). Turn off the mixer, add the flour mixture, and gently stir it in using a rubber spatula until no flour streaks remain.
    4. Form the pastry into a disc & refrigerate it. Add 2 tablespoons of flour to a non-stick Silpat or other surface and spread it out just slightly. Add the pasta frolla and gently start forming a disc incorporating the flour as needed to form a ball that doesn't stick to your hands when pressed. If you need just a bit more or less flour that's ok as long as you can form it into a soft disc without it sticking to the surface or your hands. Flatten it slightly and wrap it well with sustainable cling film and place it into the fridge for at least 2 hours and up to overnight.
    5. Assemble the crostata. Remove the chilled dough disc from the fridge and divide it into two pieces (with one piece being slightly larger than the other). Place the smaller piece of dough back into the fridge while you roll out the bottom crust. Place the disc onto a lightly floured surface and press down on it to flatten it and shape it into a round. Roll it out to ⅛ of an inch (6mm) using more flour as needed to keep it from sticking to the surface. Gently roll the dough onto the rolling pin and transfer it to the tart pan. Unroll it into the pan and press the dough into and around the pan making sure that there are no gaps between the pan and the dough (or it will shrink as it bakes). Use a knife or a rolling pin to trim the excess dough from the edges. Add the leftover trimmings to the other dough block in the fridge to keep it cold. Prick holes all over the entire crust (sides and bottom) to prevent it from puffing up as it bakes. Add the cooled jam to the tart and refrigerate while you make the cheesecake layer.

    Make the Strawberry Cheesecake Filling

    1. Make the cheesecake Filling. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, and vanilla extract to a small bowl and lightly whisk with a fork just until incorporated. With the mixer running, add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the strawberry jam and cream until combined. Then add the flour using a rubber spatula just until no traces of flour remain. Do not over-mix.

    Assemble the Dessert and Bake

    1. Make the lattice top strips. Remove the smaller piece of dough from the fridge and roll it out as you did the first piece except try to form it into a rectangle instead of a circle. Cut long strips as evenly as possible using a pizza cutter or knife. You will need at least 4 or 5 strips for the bottom layer and 5 strips for the top layer. Combine and re-roll any leftover dough until you have enough strips.
    2. Assemble & decorate the cheesecake crostata. Add the strawberry cheesecake batter on top of the jam and smooth it out evenly. Decorate the top of the filled crostata by placing 4 to 5 dough strips equal distances apart from each other at an angle going from one side to the other and removing the excess dough from the edges. Turn the crostata slightly and add 4 or 5 dough strips going in the opposite direction at an angle to create the diamond pattern. Sprinkle with coarse sugar if desired.
    3. Bake the crostata. Bake the crostata at 350°F/180°C for 10 minutes on the middle rack of the oven. Reduce the heat to 325°F/170°C and continue baking for 25 to 30 more minutes, or until just golden on top and the cheesecake is set. Remove from the oven to a cooling rack and allow it to cool to room temperature completely. Once cooled, wrap it well (or place it in an airtight container) and refrigerate for at least 4 hours, or up to overnight which is even better, and Enjoy!

    Strawberry Cheesecake Crostata di Marmellata  step-by-step recipe photos

    strawberry cheesecake base ingredients on a cutting board
    All the dry ingredients being whisked in a bowl.
    one lemon zested
    butter, sugar, vanilla, and lemon zest about to be creamed in a stand mixer
    creaming butter, sugar, vanilla, and lemon zest in a stand mixer
    fluffy and light creamed butter mixture ready for the eggs to be added
    adding eggs one at a time to the creamed butter mixture
    buttery yellow creamed mixture ready for the flour to be added
    adding flour to the creamed mixtures
    incorporating the flour into the pasta frolla using a rubber spatula
    a very soft and creamed pasta frolla dough with all the flour mixed in
    soft dough added to a Silpat with 2 tablespoons of flour added to it to incorporate into the dough and to keep it from sticking to the surface while forming the disc
    dough disc formed and ready to be chilled
    dough in a plastic bag ready to be chilled
    two finger indentions made in the short crust pastry to show what it should look like after it's chilled long enough.
    crostata dough sliced in half to show what the inside should look like.
    rested disc of dough flattened on a floured Silpat
    rested disc of dough flattened on a floured Silpat with flour dusted on top
    rolling out the dough with a rolling pin
    a perfectly rolled out short crust pastry dough rolled into a circle
    showing the thickness of the pasta dough
    rolling up the pastry dough onto a rolling pin
    pasta frolla rolled and pressed into the tart needing to still be trimmed
    pasta frolla rolled and pressed into the tart pan with the sides trimmed
    perfect Italian shortcrust pastry with holes pricked all over it
    cream cheese and sugar added to the bowl of a stand mixer
    creamed sugar and philadelphia cream cheese in the bowl of a stand mixer with paddle attachment
    smoothing out homemade strawberry jam in a tart pan with pasta frolla in it
    homemade strawberry jam lining the bottom of the pastry crust
    strawberry cheesecake filling added to a strawberry jam-lined crostata dough
    strawberry cheesecake filling spread out evenly over the strawberry jam
    smaller piece of short crust pasta frolla to roll and cut the lattice top
    a perfectly rolled out short crust pastry dough into a rectangle
    using a pasta bike to cut zigzagged lattice crust pieces to top the crostata
    unbaked fully assembled strawberry cheesecake crostata with lattice top design in a diamond pattern
    Baked and cooled strawberry cheesecake crostata di marmellata dessert

    Strawberry Cheesecake Crostata di Marmellata Helpful Tips

    Make sure the dough is completely chilled before rolling it out or it will be difficult because this is a soft dough. If you're new to making pastry, you can cheat it and just press in the dough if you want (it won't be as light, but it's still really good!)

    If you have kiddos who are small but want to help, let them press in the dough instead of rolling it out, just be sure to chill the filled tart pan for at least 2 hours before filling it and baking it.

    Don't be tempted to skip using the lemon zest in the pasta frolla. This is part of what gives crostata its authentic Italian taste (it's so good). The dough is delicious without the zest, but it won't be a real Italian crostata without it.

    If the dough gets too soft as you're rolling it out, pop it back into the fridge for 20 minutes or so to help firm it back up, and then continue.

    Italian 00 flour is what's used for pasta frolla, but you may substitute cake flour or even all-purpose flour if that's all you've got.

    a top down. view of a slice of strawberry cheesecake crostata
    side view of a strawberry cheesecake crostata di marmellata with a slice removed

    How to Store Strawberry Cheesecake Crostata di Marmellata Dessert

    If you plan to make this strawberry cheesecake for a holiday like Easter or Mother's Day, I doubt there will be anything left over. But if you're making it just to try it, here are the best ways to store it if you end up having leftovers.

    Store in the refrigerator for up to 4 days wrapped well, or in an airtight container so it doesn't absorb odors from other ingredients.

    Store in the freezer for up to 3 or 4 months wrapped very well in sustainable cling film and placed in an airtight container or freezer bag. You may defrost individual slices or the whole cheesecake crostata in the refrigerator overnight or at room temperature with all of the wrappings completely removed first (which will keep it from getting wet with condensation as it thaws). If thawing on the countertop, be sure to check it periodically to ensure it doesn't get too warm before you eat it or refrigerate it.

    Looking for More Easy Crostata and Cheesecake Recipes to Make?

    fully baked golden brown strawberry crostata
    Closeup of a whole Pecan tassie cheesecake with Biscoff cookie crust after cooling (with large pecans and crackly brown sugar tassie filling baked right on to)p.
    Easy cherry crostata with two slices removed.
    chilled and set black and white cheesecake on a nyc city subway map surrounded by matchbooks from iconic nyc landmarks
    Baked swirled Double Biscoff Cheesecake lying on a cutting board
    top down view stacked mini vanilla bean cheesecakes
    Slice of an amber colored white chocolate caramel cheesecake with Oreo cookie crust drizzled with homemade mixed berry sauce with a view of green mini cypress trees in the immediate background.
    a bite of cheesecake in a small spoon and drizzled with strawberry sauce and a biscoff crust with the rest of the cheesecake in an individual terra cotta ramekin typically used for creme cramel
    a Reese's Devil's Food Cake Cheesecake topped with Reese's Pieces and Reese's Mini Peanut Butter Cups with a border of Jumbo Reese's Pieces Cereal surrounding the perimeter
    Pumpkin Cheesecake with a layer of Chestnut Graham Cracker crust in the middle and the bottom
    Strawberry cheesecake dotted with homemade strawberry jam dotting the top and baked in
    strawberry scone with homemade clotted cream and a scoop of strawberry sauce topped with the scone top and the plate dusted with pureed freeze-dried strawberries and three dots of strawberry sauce.

    Here are a few of our favorite Italian crostata recipes plus a few of our favorite cheesecake recipes you might like to try.

    • Strawberry Crostata w/Homemade Strawberry Jam (Crostata di Marmellata di Fragole)
    • Pecan Tassie Cheesecake with Biscoff Cookie Crust (w/Mini Cheesecake Option)
    • Easy Authentic Italian Crostata di Marmellata (Italian Jam Tart)
    • NYC Black and White “Cookie” Cheesecake (½ Milk Chocolate-Caramel & ½ White Chocolate-Vanilla Bean Cheesecake)
    • Easy Double Biscoff Cheesecake
    • Easy Classic Cheesecake w/Biscoff Cookie Crust (with Mini Cheesecake Option)
    • White Chocolate Salted Caramel Cheesecake w/Oreo CookieCrust
    • White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
    • Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
    • Pumpkin Cheesecake with Chestnut Graham Cracker Crust
    • Easy All-Natural Strawberry Cheesecake with Biscoff Cookie Crust
    • All-Natural Strawberry Shortcake Scones with Strawberry Jam and Clotted Cream

    Let's get started!


    We'd love to hear how this recipe turned out for you!

    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment below the recipe card to help other readers. I absolutely love hearing from you and do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes, so please tag me @BitingAtTheBits on Instagram and I will repost your beautiful Strawberry Cheesecake Crostata!


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    Baked and cooled strawberry cheesecake crostata di marmellata dessert with two slices missing

    Strawberry Cheesecake Crostata (100% From Scratch)


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    • Author: Kelly
    • Total Time: 5 hours 20 minutes
    • Yield: 8 to 12 Slices 1x
    Print Recipe

    Description

    If you love homemade strawberry cheesecake and Italian crostata di marmellata (jam tart), this is the perfect springtime dessert to try right now. One part strawberry cheesecake and one part Italian strawberry crostata, this easy dessert is a definite crowd pleaser. There are 3 components in this strawberry dessert: "pasta frolla" which is a very forgiving and easy-to-make Italian shortcrust pastry, an even easier 30-minute homemade strawberry jam (or your favorite store-bought brand), and a simple all-natural homemade strawberry cheesecake base. As always, step-by-step recipe photos follow.


    Ingredients

    Scale

    For the Strawberry Crostata 

    • 2 ½ cups Italian 00 flour (or cake flour or all-purpose flour) (300g)
    • ½ teaspoon baking powder (3g)
    • ½ teaspoon kosher salt (2g)
    • ¾ cup unsalted butter (165g)
    • ⅔ cup sugar (130g)
    • 1 large egg (50g)
    • 2 large egg yolks (40 to 45g)
    • 1 ½ teaspoons pure vanilla extract (6g)
    • zest of 1 lemon
    • ½ cup of strawberry jam (115g)*see note below
    • sugar for sprinkling over the top (optional but recommended)

    For the Strawberry Cheesecake 

    • 8 ounces Philadelphia cream cheese (227g)
    • ¼ cup + 2 tablespoons sugar (85g)
    • 1 ½ eggs (75g) *see recipe notes for how to measure the ½ egg
    • 1 teaspoon vanilla extract (5g)
    • 1 tablespoon homemade strawberry jam (15g) (sub favorite brand)
    • 2 tablespoons heavy cream (30g) (sub whole milk)
    • 1 tablespoon all-purpose flour (10g)
    • pinch of kosher salt


    Instructions

    Make the 30-Minute Strawberry Jam

    1. Make the Strawberry Jam. (If using store-bought strawberry jam, skip this step) In a medium heavy-bottomed pot, add the chopped strawberries, sugar, lemon juice, and orange juice and stir well to combine. Bring the mixture to a boil over high heat and cook stirring frequently to avoid scorching for 25 to 27 minutes, or until the strawberries are mostly broken down and the mixture coats the back of a spoon (see photos). Remove from the heat and ladle the jam into a heatproof glass canning jar and allow it to cool to room temperature. Check out the full post here.

    Make the Crostata Layer

    1. Preheat oven to 350°F/180°C & prepare an 11-inch (23-28cm) tart pan. Butter the tart pan using your hands to be sure to get into all the crevices. Add about ¼ cup of flour to the pan and tap it around to cover the entire surface, tap out any excess flour and set aside. 
    2. Measure out the dry ingredients. In a medium-sized mixing bowl add the flour, salt, and baking powder and whisk well to combine.
    3. Make the pasta frolla shortcrust. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or food processor), cream the butter, sugar, lemon zest, and vanilla extract on medium speed until lighter in color and fluffy (about 2 minutes). Add the egg and 2 egg yolks one at a time making sure each one is fully incorporated before adding the next one (it shouldn't take longer than 15 seconds total to incorporate all of the eggs). Turn off the mixer, add the flour mixture, and gently stir it in using a rubber spatula until no flour streaks remain. 
    4. Form the pastry into a disc & refrigerate it. Add 2 tablespoons of flour to a non-stick Silpat or other surface and spread it out just slightly. Add the pasta frolla and gently start forming a disc incorporating the flour as needed to form a ball that doesn't stick to your hands when pressed. If you need just a bit more or less flour that's ok as long as you can form it into a soft disc without it sticking to the surface or your hands. Flatten it slightly and wrap it well with sustainable cling film and place it into the fridge for at least 2 hours and up to overnight. 
    5. Assemble the crostata. Remove the chilled dough disc from the fridge and divide it into two pieces (with one piece being slightly larger than the other). Place the smaller piece of dough back into the fridge while you roll out the bottom crust. Place the disc onto a lightly floured surface and press down on it to flatten it and shape it into a round. Roll it out to ⅛ of an inch (6mm) using more flour as needed to keep it from sticking to the surface. Gently roll the dough onto the rolling pin and transfer it to the tart pan. Unroll it into the pan and press the dough into and around the pan making sure that there are no gaps between the pan and the dough (or it will shrink as it bakes). Use a knife or a rolling pin to trim the excess dough from the edges. Add the leftover trimmings to the other dough block in the fridge to keep it cold. Prick holes all over the entire crust (sides and bottom) to prevent it from puffing up as it bakes. Add the cooled jam to the tart and refrigerate while you make the cheesecake layer. 

    Make the Strawberry Cheesecake Filling

    1. Make the cheesecake Filling. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, and vanilla extract to a small bowl and lightly whisk with a fork just until incorporated. With the mixer running, add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the strawberry jam and cream until combined. Then add the flour using a rubber spatula just until no traces of flour remain. Do not over-mix. 

    Assemble the Dessert and Bake

    1. Make the lattice top strips. Remove the smaller piece of dough from the fridge and roll it out as you did the first piece except try to form it into a rectangle instead of a circle. Cut long strips as evenly as possible using a pizza cutter or knife. You will need at least 4 or 5 strips for the bottom layer and 5 strips for the top layer. Combine and re-roll any leftover dough until you have enough strips.
    2. Assemble & decorate the cheesecake crostata. Add the strawberry cheesecake batter on top of the jam and smooth it out evenly. Decorate the top of the filled crostata by placing 4 to 5 dough strips equal distances apart from each other at an angle going from one side to the other and removing the excess dough from the edges. Turn the crostata slightly and add 4 or 5 dough strips going in the opposite direction at an angle to create the diamond pattern. Sprinkle with coarse sugar if desired. 
    3. Bake the crostata. Bake the crostata at 350°F/180°C for 10 minutes on the middle rack of the oven. Reduce the heat to 325°F/170°C and continue baking for 25 to 30 more minutes, or until just golden on top and the cheesecake is set. Remove from the oven to a cooling rack and allow it to cool to room temperature completely. Once cooled, wrap it well (or place it in an airtight container) and refrigerate for at least 4 hours, or up to overnight which is even better, and Enjoy!

    Notes

    • HOW TO MEASURE ½ EGG: Add one egg to a small prep bowl and whisk well to combine. Then divide the egg in half equally. Use ½ for this recipe, and sauté the other half to eat on a salad or sandwich (I try not to waste anything, so I don't throw it out).
    • Homemade crostata is typically made in a tart pan with removable bottom, but you can make it in a tart pan without a removable bottom or in a pie plate (as I've done in another post). For this recipe, I've used an 11-inch (28cm) regular tart pan without removable bottom.

    Strawberry Cheesecake Crostata di Marmellata Helpful Tips

    Make sure the dough is completely chilled before rolling it out or it will be difficult because this is a soft dough. If you're new to making pastry, you can cheat it and just press in the dough if you want (it won't be as light, but it's still really good!)

    If you have kiddos who are small but want to help, let them press in the dough instead of rolling it out, just be sure to chill the filled tart pan for at least 2 hours before filling it and baking it. 

    Don't be tempted to skip using the lemon zest in the pasta frolla. This is part of what gives crostata its authentic Italian taste (it's so good). The dough is delicious without the zest, but it won't be a real Italian crostata without it.  

    If the dough gets too soft as you're rolling it out, pop it back into the fridge for 20 minutes or so to help firm it back up, and then continue.

    Italian 00 flour is what's used for pasta frolla, but you may substitute cake flour or even all-purpose flour if that's all you've got. 

    How to Store Strawberry Cheesecake Crostata di Marmellata Dessert

    If you take this strawberry dessert to a holiday like Easter, I doubt there will be anything left over. But if you're making it just to try it, here are the best ways to store it. 

    Store in the refrigerator for up to 4 days wrapped well, or in an airtight container so it doesn't absorb odors from other ingredients.

    Store in the freezer for up to 3 or 4 months wrapped very well in sustainable cling film and placed in an airtight container or freezer bag. You may defrost individual slices or the whole cheesecake crostata in the refrigerator overnight or at room temperature with all of the wrappings completely removed first (which will keep it from getting wet with condensation as it thaws). If thawing on the countertop, be sure to check it periodically to ensure it doesn't get too warm before you eat it or refrigerate it. 

    • Prep Time: 45 minutes
    • Refrigerating Time: 4 hours
    • Cook Time: 35 minutes
    • Category: Cakes + Tortes
    • Method: Baked
    • Cuisine: American & Italian Combo

    Nutrition

    • Serving Size: 1 slice

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    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

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