A delectable cheesecake with fresh strawberries baked right into the filling over a graham cracker crust. The filling really shines with cream cheese, sour cream, fresh lemon zest and juice.
Two years ago I expressed my contempt for desserts with big, fat, whole strawberries baked into them. I tried to embrace the idea by baking them into a cheesecake pie. It didn’t help. It’s the mushy factor that bothered me. The texture was all wrong. Fast forward to the present and I’m ready to admit. . . I like them now.
This second time around I used the very same recipe but baked it up like a traditional cheesecake in a spring form pan. Yes, the strawberries were still mushy but my tastes must have changed because I wasn’t put off by it at all. I truly liked it. Not love, mind you, but I enjoyed every bite without crinkling up my nose in rebellion. The rich and creamy cheesecake filling wrapped in and around them surely helped! In a big way.
I won’t let two years pass by before making this again. I tend to turn to the same seasonal desserts over and over again. I’m a creature of habit.
So, a new tradition is born.
A delectable cheesecake with fresh strawberries baked right into the lemony filling over a graham cracker crust.
- Preheat the oven to 350 degrees F. Tightly wrap the bottom of a 9-inch spring form pan with aluminum foil so it reaches 3/4 way up the sides.
- Pulse the graham cracker crumbs, butter, sugar, and salt in a food processor until combined. Firmly press crumb mixture into bottom and up sides of the pan.
- Place the strawberries cut side down evenly over the bottom of the crust.
- In a food processor process eggs and sugar until smooth, about 1 minute. Add cream cheese, pulse to break up and then process until smooth. Add sour cream, lemon zest, lemon juice, flour and vanilla, process just until smooth, about 20 seconds. Pour the filling carefully over the strawberries so as not to disturb them.
- Place the spring form pan in a large roasting pan and fill with hot water to reach halfway up the sides of the pan.
- Bake 40 - 45 minutes or until the top is firm and set to the touch. Turn off oven and leave cheesecake in there for 1 hour.
- Cool on wire rack then chill completely before serving. Slice with a knife dipped in hot water and wipe clean after each cut. Serve with whipped cream.
Pie filling adapted from Williams Sonoma
Crust adapted from Martha Stewart
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