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A slice cut into a strawberry cheesecake that has a phyllo dough crust

Strawberry Cheesecake Recipe with Phyllo Dough Crust

This easy strawberry cheesecake is made with a crispy phyllo crust and swirled with a strawberry jelly. It's the perfect Mother's Day or spring time dessert!
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Course: Dessert
Cuisine: American
Keyword: mothers day dessert, phyllo dough dessert, Phyllo dough desserts, strawberry cheesecake
Prep Time: 25 minutes
Cook Time: 30 minutes
Thawing time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 people
Calories: 157kcal
Author: Sam Adler

Equipment

  • 9” Springform Pan

Ingredients

For the crust

  • 1 roll Athens Foods Phyllo dough, thawed Package comes with 2 rolls
  • 1/2 cup unsalted butter melted

For the Cheesecake

  • 1/4 cup strawberry jelly
  • 2 8 oz cream cheese packages at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 2 1/2 tbsp all purpose flour
  • 2 eggs large
  • 1/4 cup milk
  • 1 tsp vanilla extract

For Garnish

  • 1 cup Fresh strawberries

Instructions

Make the Crust

  • Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
  • Take the first layer and brush it with butter. Lay the phyllo over a 9” springform pan, pressing into the sides and letting the top overhang. It should reach the length of the whole pan.
  • Brush the next sheet with butter and place it crosswise from the other sheet in the springform pan pressing down and leaving the overhang on the sides. Repeat this process until there are no more sheets of dough left.
  • Place another damp paper towel over the whole thing and stick it in the fridge until the batter is ready.

For the Cheesecake

  • Warm up ¼ cup of strawberry jelly in the microwave and set aside.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, add the 2 packages of softened cream cheese and ½ cup sugar. Mix on low speed until incorporated, about 1 minute.
  • Add in the ⅓ cup sour cream and 2 ½ tablespoons flour and mix again until combined, about 1 minute. Add in the 2 eggs one at a time mixing in between each addition.
  • Next, add in the milk and vanilla extract and beat on medium speed until there are barely any lumps in the batter, about 5-6 minutes.
  • Pour half of the batter into the crust. Dollop 3 tablespoons of strawberry jelly onto the cheesecake batter. Swirl the jelly using a knife or a toothpick. Add the other half of the batter on top.
  • Bake for 30-35 minutes until the cheesecake looks firm on the sides but still a little jiggly in the center. Cool on the counter for 10 minutes, then chill in the fridge for at least 4 hours or overnight.
  • Decorate with berries and serve!

Notes

You can make this recipe in a regular cake tin but you wont be able to lift it out to get the full effect of this cake. You need a springform pan for that.
To release- Gently unhinge the springform pan, remove the bottom,  and push the cake up through the opening on the bottom.

Nutrition

Nutrition Facts
Strawberry Cheesecake Recipe with Phyllo Dough Crust
Amount Per Serving
Calories 157 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat -28g
Cholesterol 52mg17%
Sodium 22mg1%
Potassium 55mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 328IU7%
Vitamin C 8mg10%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.