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Strawberry Cheesecake

For the crust:
1 and 1/4 cups chocolate graham crackers
5 tablespoons butter, melted

For the cheesecake:
3/4 cup thawed, drained, and pureed frozen Harvest Haven strawberries
3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
3 large Harvest Haven eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the topping:
1/3 cup Harvest Haven strawberry preserves
3 cups fresh Harvest Haven strawberries, sliced lengthwise

For the crust: Preheat the oven to 325 degrees F.

Prepare a 9-inch springform pan by buttering the bottom and sides generously, set aside.

In your food processor, pulse the graham crackers until they are coarse crumbs.

Add the butter and process until the crumbs resemble sand.

Using your fingers, evenly press the crumbs in the bottom and up the sides (about 1 inch) of the springform pan.

Bake the crust for 8 minutes, set aside.

For the filling:

Put the cream cheese and sugar into a food processor and blend until smooth.

Blend in the flour by pulsing the food processor.

Add the eggs, and process the mixture until smooth.

Add 3/4 cup strawberry puree, lemon juice, vanilla, and almond extract, scraping down the sides of the bowl as necessary, and mix until well-blended.

Pour the filling evenly into the springform pan.

Bake the cheesecake for about 1 hour and 15 minutes, or until the sides are slightly puffed and cracked.

Remove the cheesecake from the oven, let cool slightly, and then refrigerate for at least 4 hours.

For the topping: In a small saucepan over low heat, melt the preserves until smooth (do not boil).

Spread the preserves evenly over the top of the chilled cheesecake. Alternatively, you can put the strawberries on first and then use the preserves as a glaze.

Decorate the top of the cheesecake with your sliced strawberries, and enjoy.

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