Serious Eats: Recipes
Strawberry Almond Cheesecake
This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A touch of butter and a few more egg yolks give it a dreamy, custardy texture, while the strawberries provide a little texture where normally there might be none. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty.
If you're making this cheesecake outside of strawberry season, feel free to use frozen berries—they're picked at the peak of ripeness and are particularly full of flavor.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.
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