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!
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
Equipment
- 9” Springform Pan
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.
Calories: 157kcal, Carbohydrates: 16g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: -28g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 22mg, Potassium: 55mg, Fiber: 1g, Sugar: 13g, Vitamin A: 328IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
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