Simple Strawberry Chamomile Cheesecake

Creating a Simple Strawberry Chamomile Cheesecake is like capturing the essence of spring in every bite. I remember the first time I made this dessert; it was a sunny afternoon, and the sweet scent of ripe strawberries filled my kitchen. The combination of the tartness from the strawberries and the soothing notes of chamomile took me back to my childhood, where we would sip chamomile tea in the garden, enjoying the warmth of the sun. It’s amazing how food can evoke such memories, isn’t it? With this cheesecake, every slice is a reminder of those peaceful moments. The creamy texture paired with the delightful strawberry swirl is simply irresistible, making it a perfect treat for any occasion.

What You’ll Need for Simple Strawberry Chamomile Cheesecake

The ingredients for this Simple Strawberry Chamomile Cheesecake come together to create a harmonious blend of flavors and textures. Each component plays a vital role, and together they craft a deliciously creamy dessert that’s not only satisfying but also a little bit surprising. Let’s take a closer look at the key players:

• 3 cups fresh or frozen strawberries, halved: The star ingredient that brings sweetness and vibrant color.
• 1/4 cup honey: Adds natural sweetness and enhances the strawberry flavor.
• 2 tablespoons lemon juice: Provides a zesty contrast to the sweet strawberries.
• 3-4 chamomile tea bags (optional, see note): Infuses the cheesecake with a calming floral flavor.
• 1 sheet frozen puff pastry, thawed: Creates a flaky, delicious base for the cheesecake.
• 2 (8 ounce) packages cream cheese, at room temperature: Gives the cheesecake its rich and creamy texture.
• 1/2 cup granulated sugar: Sweetens the filling perfectly, balancing the tartness of the strawberries.
• 3 large eggs, at room temperature: Binds the ingredients together for a smooth consistency.
• 1/2 cup sour cream or plain Greek yogurt: Adds creaminess and a touch of tang.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the cheesecake.
• 1/2 teaspoon kosher salt: Balances out the sweetness and enhances all flavors.

The Method for Simple Strawberry Chamomile Cheesecake

Making the Simple Strawberry Chamomile Cheesecake is a delightful process that fills your kitchen with wonderful aromas. You’ll love how easy it is to prepare this elegant dessert. Just follow these steps to create a cheesecake that will impress everyone!

1. Add the strawberries, honey, and lemon juice to a medium-size pot set over high heat. Bring the mixture to a boil and cook for 5 to 8 minutes or until the jam has reduced and thickened by one-third, but still retains some sauce. Remove from the heat, submerge the chamomile tea bags, cover, and steep for 10 minutes. After steeping, remove the tea bags and let the jam cool.
2. Meanwhile, place a rack in the middle of the oven and preheat to 375 degrees F. Line an 8×8 inch square pan with parchment paper.
3. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides. It’s okay if the pastry doesn’t fully cover the sides. Transfer to the fridge while you prepare the batter.
4. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Scrape down the sides again, then reduce the mixer speed to medium-low and add the sour cream, vanilla, and salt, beating until combined, about 30 seconds.
5. Divide the batter in half. Stir 1/2 cup of the cooled jam into one half of the batter, reserving the remaining jam for serving later.
6. Pour the strawberry batter into the prepared pan. Gently pour the plain batter over the strawberry batter; the two will mix slightly. Using a knife, create gentle swirls to incorporate the batters. Transfer to the oven and bake for 35 to 40 minutes until just set but still slightly jiggly in the center.
7. Allow the cheesecake to cool slightly, then transfer it to the fridge to chill completely for at least 1 hour. Once chilled, cut into squares and serve topped with the reserved strawberry jam.

Helpful Notes about Simple Strawberry Chamomile Cheesecake

This Simple Strawberry Chamomile Cheesecake is not just delicious—it comes with some helpful tips to ensure your baking experience is a success. Here are some thoughts to keep in mind:

• Storage: Keep any leftovers in an airtight container in the fridge. It stays fresh for up to three days.
• Freezing: You can freeze the cheesecake before cutting it. Just wrap it well in plastic wrap and foil. Thaw in the fridge before serving.
• Serving Suggestions: Pair this cheesecake with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
• Flavor Enhancement: Consider adding a touch of almond extract to the batter for a nutty flavor profile.
• Garnishing: Top with fresh strawberries or edible flowers for a beautiful presentation.
• Chamomile Notes: If you’re not a fan of chamomile, feel free to omit it. The cheesecake will still be delicious!

Best Served With

When it comes to serving the Simple Strawberry Chamomile Cheesecake, there are plenty of delightful options to enhance your experience. Here are some ideas:

• Fresh Fruits: Serve with a side of fresh strawberries, blueberries, or raspberries. Their tartness complements the creamy cheesecake beautifully.
• Whipped Cream: A dollop of homemade whipped cream adds a light and airy touch, making each bite even more delightful.
• Tea Pairing: This cheesecake pairs wonderfully with chamomile tea, echoing the flavors within the dessert.
• Seasonal Occasions: Perfect for spring celebrations like Easter brunch or Mother’s Day gatherings, it brings a refreshing touch to any table.
• Picnics: Pack slices for a summer picnic. It’s easy to transport and sure to impress your friends!
• Gifts of Food: Consider presenting this cheesecake as a gift for birthdays or special occasions; it’s a lovely way to share a homemade treat.

FAQ

Conclusion

The Simple Strawberry Chamomile Cheesecake is a delightful combination of creamy cheesecake and fresh strawberries, with a hint of chamomile that makes it truly special. I encourage you to try making this exquisite dessert, perfect for gatherings or a satisfying treat at home. It’s easy to prepare and will surely impress anyone who takes a slice. Enjoy the process and the delicious results!

Simple Strawberry Chamomile Cheesecake

The ultimate dessert to satisfy your sweet tooth, the Simple Strawberry Chamomile Cheesecake combines creamy cheesecake with fresh strawberries and chamomile for a refreshing treat. Perfect for spring gatherings or a light indulgence, this easy-to-make dessert is sure to impress. Make this cheesecake tonight for a deliciously memorable experience!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Large Pot
• Wooden Spoon
• Frying Pan
• Oven

Ingredients

  

• 3 cups strawberries fresh or frozen, halved
• 1/4 cup honey
• 2 tablespoons lemon juice
• 3-4 bags chamomile tea optional, see note
• 1 sheet frozen puff pastry thawed
• 2 packages cream cheese at room temperature
• 1/2 cup granulated sugar
• 3 large eggs at room temperature
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

 

• Add the strawberries, honey, and lemon juice to a medium-size pot set over high heat. Bring the mixture to a boil and cook for 5 to 8 minutes or until the jam has reduced and thickened by one-third, but still retains some sauce. Remove from the heat, submerge the chamomile tea bags, cover, and steep for 10 minutes. After steeping, remove the tea bags and let the jam cool.
• Meanwhile, place a rack in the middle of the oven and preheat to 375 degrees F. Line an 8x8 inch square pan with parchment paper.
• Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides. It’s okay if the pastry doesn’t fully cover the sides. Transfer to the fridge while you prepare the batter.
• In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Scrape down the sides again, then reduce the mixer speed to medium-low and add the sour cream, vanilla, and salt, beating until combined, about 30 seconds.
• Divide the batter in half. Stir 1/2 cup of the cooled jam into one half of the batter, reserving the remaining jam for serving later.
• Pour the strawberry batter into the prepared pan. Gently pour the plain batter over the strawberry batter; the two will mix slightly. Using a knife, create gentle swirls to incorporate the batters. Transfer to the oven and bake for 35 to 40 minutes until just set but still slightly jiggly in the center.
• Allow the cheesecake to cool slightly, then transfer it to the fridge to chill completely for at least 1 hour. Once chilled, cut into squares and serve topped with the reserved strawberry jam.

Notes

• Tip 1: Keep any leftovers in an airtight container in the fridge. It stays fresh for up to three days.
• Tip 2: You can freeze the cheesecake before cutting it. Just wrap it well in plastic wrap and foil. Thaw in the fridge before serving.
• Tip 3: Pair this cheesecake with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
• Tip 4: Consider adding a touch of almond extract to the batter for a nutty flavor profile.
• Tip 5: Top with fresh strawberries or edible flowers for a beautiful presentation.
• Tip 6: If you’re not a fan of chamomile, feel free to omit it. The cheesecake will still be delicious!

Keyword chamomile desserts, Easy Cheesecake Recipe, Spring Desserts, strawberry cheesecake

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.