This is one of the best all-natural strawberry cheesecake recipes out there — no fake red food coloring, no fake strawberry flavor (not even an all-natural strawberry extract was used). Instead, delicious strawberries (frozen or fresh) treated in the just right way do all the heavy lifting flavorwise. Tangy cream cheese, a homemade 30-minute no-pectin strawberry jam, and my favorite 2-ingredient Biscoff cookie crust make this really easy strawberry cheesecake a spring and summer dessert the whole family will love. As always, step-by-step recipe photos can be found in the main post.
For the 2-Ingredient Biscoff Cookie Crust
- 1 package of Biscoff Cookies (250g)
- 5 tablespoons butter, melted (70g)
For the 30-Minute Homemade Strawberry Jam
- 17.6 ounces fresh or frozen strawberries, diced (500g)
- 3/4 cup granulated sugar, or more to taste (150g)
- 2 tablespoons freshly squeezed blood orange juice (30g) (sub regular orange juice)
- 1 tablespoon freshly squeezed lemon juice (15g)
For the Strawberry Cheesecake
- 16 ounces Philadelphia Cream Cheese (455g)
- 3/4 cup sugar (170g)
- 3 eggs (150g)
- 2 teaspoons homemade vanilla extract (10g)
- 2 tablespoons homemade strawberry jam (for combining into the filling) (30g) (sub favorite brand)
- 1 tablespoon freshly squeezed lemon juice (15g)
- 1/4 cup heavy cream (60g)
- 2 tablespoons all-purpose flour (20g)
- 2 pinches of kosher salt
- 1/2 cup strawberry jam, divided (for dotting the middle layer and top of the cheesecake) (115g) (sub Rigoni di Asiago or favorite brand)
Make the 30-Minute Strawberry Jam
- 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.
Prepare the Baking Pan & Make the Biscoff Cookie Crust
- Preheat the oven 325°F/162°C and prepare the springform cake pan or muffin pan. Lightly butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the cheesecake base. Check out the full post here.
Make the Strawberry Cheesecake Filling
- 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. With the mixer running on medium-low, add the eggs one at a time to the cream cheese mixture and blend for a few seconds until no egg streaks remain (this shouldn’t take longer than 15 seconds for all 3 eggs). Using a rubber spatula, stir in 2 tablespoons of strawberry jam, 1 tablespoon of lemon juice, and the heavy cream just until combined. Add the flour and stir it in just until no traces of flour remain. Do not over-mix.
Assemble the Dessert and Bake
- Fill the spring form pan. Pour about half of the strawberry cheesecake filling directly into the pan and use a spoon to spread it out. Dot the filling with 1/4 cup of the strawberry jam without mixing it in or swirling it. Pour the remaining cheesecake filling over the jam and spread it out evenly. Dot the top with the remaining 1/4 cup of jam. Give it a gentle but firm “tap-tap” on the counter a few times to remove any air bubbles.
- Bake the cheesecake. Bake in a preheated 325°F/162°C oven. Bake 8-inch cheesecakes for approximately 55 to 60 minutes, bake 9-inch cheesecakes for approximately 50 to 55 minutes, and bake 10 or 11-inch cheesecakes for approximately 45 to 55 minutes, or until the cheesecake is set and a little puffy, but not browned. When the cheesecake is ready the middle should slightly bounce or jiggle and you should be able to lightly touch the top without it sticking to your finger. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Top it with a homemade Peep or a drizzle of strawberry coulis, Enjoy!
- Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
- Always bake cheesecakes on a baking pan or cookie sheet to catch any butter that may seep out of the pan. This way, you won’t ever have to worry about cleaning up any oily messes in the bottom of your oven.
- For a lemony flavor, add the zest of 1/2 or 1 whole lemon to the cheesecake batter.
- If making mini cheesecakes, add approximately 1 tablespoon + 1 teaspoon of Biscoff Cookie Crust mixture in each muffin liner. This is the amount I used, but if you want more (or less) it’s up to you. Using a small 1/4 or 1/3 cup measuring cup is a perfect tool to press the crust into place before baking if you don’t want to use your hands.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or long-term storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake and you should because it makes it a really convenient make-ahead dessert. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Cakes + Tortes
- Method: Baked
- Cuisine: American
- Serving Size: 1 slice
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