January 29, 2013
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
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