This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cheesecake and let it cool for an hour, then chill it in the fridge for at least 4 hours before serving.
I'm interested to know why you use defrosted frozen strawberries - is this to be able to make the recipe when strawberries are out of season? Or, do you find the softer texture of defrosted-from-frozen aids the puree texture? - 17 May 2016
This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good! - 29 Jul 2012 (Review from Allrecipes US | Canada)
My Husband and i LOVED this Cheesecake! and this comes from a me, whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had, and i was not expecting it to be so great but, i fell in love. Followed all directions and directed this page to many other woman asking for the recipe, thank you so much! - 27 Jun 2012 (Review from Allrecipes US | Canada)