Strawberry Cheesecake
If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀
I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake
While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat.
The conversation went something like this: I’d like two pints of strawberries please. “You can get 3 for $2 more” Okay three sounds good. “How about 4 pints for only $6 more” and before I knew it was leaving the market with 6 pints lol.
This was one of the best up-sells ever 😀
I first made the most delicious strawberry sauce ever. Yes, ever. I was eating spoon-fulls of it! The key to the strawberry sauce is the strawberries. They must be fresh, organic berries. I also added sliced kumquats to my topping!
You can use this on everything and anything… pancakes, ice-cream, crepes, cakes, brownies! I like to make a big batch and store an extra jar in the fridge 🙂 It keeps well for about two weeks. 
- Strawberry Sauce
- 1 1/2 pounds strawberries, washed and hulled
- 1 cup granulated sugar
- 2 tablespoons sliced Kumquats (can use 1 teaspoon lemon zest)
- 1 tablespoon corn starch
- 1 tablespoon water
- Crust
- 1 1/2 cups Nila Wafers
- 1/3 cup melted unsalted butter
- Cheesecake Filling
- 3 (8 oz) packages of cream cheese
- 3 whole eggs
- 1 teaspoon vanilla bean extract
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- Topping
- 16 ounces strawberries, hulled
- 1 cup heavy whipping cream
- edible flowers, candied kumquats
- In a heavy bottom sauce pan, combine strawberries, Kumquats (or lemon zest) and sugar on medium-low heat. Stir constantly.
- Bring to a boil and then turn down to a simmer for 5-8 minutes.
- If the mixture is thin, mix the corn starch in the water until it is a smooth mixture.
- Add the cornstarch to the sauce pan and stir until the strawberry mixture has thickened.
- Allow to cool and store in a jar in the refrigerator until ready to use.
- Preheat oven to 325 degrees Fahrenheit.
- Wrap 8 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
- Place Nila Wafers in food processor and pulse until fine. Combine the crumbs and melted butter. Using back of measuring cup, press crust into sides of your pan.
- Place spring form pan onto a large cookie sheet and surround with 3 cups of water. This is called a water bath and will help contain moisture in your oven so the cheesecake does not crack.
- In your stand mixer with a paddle attachment, beat cream cheese on low setting until smooth.
- Add in sugar, vanilla and salt. Add in eggs, one at a time, mixing well between each addition.
- Pour batter into pan and bake for 40-45, until top is firm.
- Allow cheesecake to come to room temperature and then rest in the fridge for a minimum of 2 hours.
- Whipping heavy cream until thickened. Place in piping bag.
- Arrange fresh whole strawberries on the top of the cheesecake, leaving a 1/2 inch border for the whipped cream.
- Spoon the strawberry topping over the strawberries.
- Pipe with whipped cream.
- Enjoy 🙂
Sorry there are no photos of it sliced… we are sharing with friends 🙂
Literally best cheesecake in earth, the citrus flavor really works so well with the strawberry. Omg so good, it is almost as good if not better than te baklava cheese cake.<3
Thanks honey 🙂
YUMMM♡♡♡♡ it must take alot of hard work to do something like this, your one of the hard workers i will always look up 2.☆♡☆♡
I love you, Bella! Thank you 😀 you can make it too! You’re a great baker 🙂 <3
SO BEAUTIFUL!
Thank you! I hope you’ll try it out and enjoy! 🙂