Strawberry season is here! A couple of years ago I shared my version of a no churn strawberry ice cream that featured roasted strawberries. If you haven’t jumped on the roasted fruit trend …. you need to. My personal faves are strawberries, peaches and cherry tomatoes. Treat them like a roasted vegetable by tossing them with a bit of oil and some seasoning and bake them until they are caramelized and luscious. Since the roasted strawberry ice cream recipe was a hit, I decided to add them to my cheesecake recipe with a few tweaks. Roasted Strawberry Amaretto Cheesecake has the creamy texture I love in a cheesecake with an amaretti cookie base that pairs so well with the strawberries. Garnish with lightly toasted almonds if you like.

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Roasted Strawberry Amaretto Cheesecake

Course Dessert

Cuisine American

Keyword berry dessert, cheesecake, dessert, strawberry, summer dessert

Prep Time 15

Cook Time 1 10

Equipment

springform pan 10”
Large Baking Sheet
Parchment Paper
food processor or blender

Ingredients

2½ pounds fresh strawberries washed, hulled and sliced
2 tbsp olive oil
2 tbsp sugar
1½ Pounds cream cheese softened (3 bricks)
1 cup sugar
1 cup sour cream or greek yogurt
4 lg eggs
2 tsp almond extract or amaretto liqueur
½ cup butter melted
2 125 gr packages amaretti cookies

Instructions

for the roasted strawberries

Preheat oven to 350 degrees
Line a large baking sheet with parchment paper
Toss sliced strawberries with olive oil and sugar and spread out evenly on a large baking sheet
Bake for 30 minutes. Cool completely
Reserve some of the berries for the top of the cake. Place the rest in the food processor and pulse until almost puréed if you like some chunks or completely smooth

For the base

Pulse the amaretti cookies in a food processor until they are crumbs. Combine crushed cookies with melted butter
Place the springform pan on a piece of parchment, trace and cut out the circle. Spray the spring form pan with cooking spray and Line with the parchment round on the bottom. Press cookie crumb mixture into the base of the pan to form the crust

For the cheesecake

In a stand mixerwith the paddle attachment beat softened cream cheese with sugar for about 1 minute
Add almond extract, sour cream and strawberry purée and blend until combined scraping the bowl if needed
Add eggs one at a time and mix until blended then pour into springform pan
Bake at 350 for 40 minutes or until just set. Let cool completely then top with remaining roasted strawberries and refrigerate for at least 5 hours or overnight