“Real” Strawberry Cheesecake

By vealam

Ingredients

• 10 ounces frozen unsweetened strawberries (about 1 cup)
• 3 8-ounce packages California cream cheese, room temperature
• 1 cup sugar
• 2 tablespoons all purpose flour
• 3 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Preparation

Step 1

Puree thawed strawberries and juices in blender until smooth. You should have about 1 cup of pureed strawberry sauce.
Add cream cheese and sugar to stand mixer and blend until smooth.
With mixer on low, add in flour and eggs, one at a time.
Mix until smooth, scraping down sides of bowl occasionally. Add strawberry puree, lemon juice, vanilla extract, and almond extract; mix until well blended. Transfer filling to prepared crust.
Bake cheesecake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)