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!
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!