Double Strawberry Cheesecake Recipe (2024)

I hate goat cheese! Any suggestions for a workable substitute?

Flatten dough into a LARGE flat disk. After it is chilled, it is easy to quickly roll it out to a thickness of 1/8 inch. There will not be a problem with the dough becoming sticky.

Very good, but make sure you serve it directly from the refrigerator. It may sound strange, but the flavors were less intense after it sat on the counter for about 20 min.

This cheesecake has been a hit every time I've made it. Unlike the other cheesecakes I've made that use gelatin as a thickener, this one isn't rubbery.

Omg....I meant type marscopone cheese instead of goat cheese.

Filling has a wonderful strawberry flavor, and we liked the flavor of the crust, as well, but the crust was very tough. Any suggestions?

Substitute OJ for red wine

I'm not a fan either. As a hobby baker which means a lot of baking. One thing I've discovered when using things like goat cheese in cooking and baking I don't taste the individual item. I would highly suggest making the recipe as written. Between cream cheese, strawberries and wine, you're not going to taste the goat cheese. If you don't like it, give it away. Don't worry a piece is missing. Cut individual servings and give away. Then remake it with a substitute.

This was more like eating strawberry yogurt rather than cheesecake. It was a very very soft texture. The crust was way too much work for the result. A graham cracker crust would have worked as well. Will not make it again even though there was a lovely intense strawberry flavor.

Could I use balsamic vinegar instead of red wine, or would it be overpowering? I do love strawberries with balsamic vinegar.

I made this for my son's birthday in May, and it turned out very well, although I did make a few modifications. The gelatin was bloomed in homemade pluot brandy, I used all cream cheese and added some fresh lemon juice to compensate for the loss of the chevre. It unmolded well, was delicious, and I will make it again!

I just made this for a work luncheon. It was delicious, beautiful, and simple to make. I took the advice of others and used a graham cracker crust and substituted mascarpone for goat cheese. I will definitely be making this again.

Tried this recipe over again, this time using brute force to roll out the crust immediately upon removing it from the fridge. After rolling it out, which was quite strenuous, I was able to lay it into the pan without it falling apart on me. I suppose I simply let it get too soft before rolling out the first time. "Working quickly", as the instructions say, is essential!

I don’t understand how the crust in this picture could look so beige with a tablespoon of cocoa powder in the crust. Was it left out for the picture?

It's great, but make 1.5 -2 times the recipe for the dough/base .. it barely gets you there on an 8 1/2 inch tin.

The creamy texture and earthy flavor of the goat cheese are a gorgeous accompaniment to the strawberries, but I've never thought that cheesecakes that set in the fridge with gelatin are as good as the baked ones. This recipe didn't convince me otherwise. The lack of a bake means that slices have to be served immediately after being removed from the fridge, and the otherwise elegant flavors drew comparisons to strawberry yogurt around the table. Wish Melissa would adapt for the oven!

It never set up enough to cut slices. So we scooped out the filling and ate it from a bowl! Excellent flavour and pudding-ish texture.The crust was tough like a hockey puck, so I didn't add that to the bowl.Will categorize this as "once in my lifetime is enough."

Went with a hazelnut crust with a little coconut flour to bind. Only used 1/4 cup sugar, and though it wasn’t very sweet, you really get the full strawberry flavor. After reading other notes, I added an extra teaspoon of gelatin and the cake set up perfectly for me.

My first cheesecake, not from a box. A little bit of an effort but turned out good. It set up great and loads of strawberry flavor, next time I'll chop the berries a little finer. Crust turned out good. Onto my next flavor, I'm thinking chocolate.

I found the goat cheese flavor to be overpowering — and not in a good way. I used a hazelnut base from the Cranberry Curd Tart recipe and found it paired really well with the strawberries. I would definitely substitute the goat cheese next time. That ruined it for me.

I have made this several times. Love the strawberry flavour but have found I needed more gelatin than recipe called for. Used 12g as that was the packet size here in Ireland.

What to substitute for gelatin as we are vegans?

Delicious flavor, far too soft.

This was fantastic. I made it in the fall at the request of my toddler who loved it. We followed the recipe exactly except used frozen strawberries (making sure to drain excess liquid when I defrosted them) and agar powder instead of gelatin (which is a one-to-one substitute) and it came out great. The crust requires advanced planning but isn’t time consuming, the whole thing is pretty unfussy. It isn’t a dense cheesecake, but it is a delicious one! Not too sweet or too tart.

It's a stretch to call this Cheesecake. It's more like strawberry Jello with whipped cheese. That's not a put-down. This chilled dessert is welcome on a hot day. It's light and airy since it has no eggs; it lacks the heft of more conventional cheesecakes. Chévre as the "goat cheese" is a clever touch that balances the sweetness. But it's still just fancy Jello. Fifteen minutes after I served it, uneaten morsels were melted puddles.

Disappointing. Crust was tough - why not just use a French sweet pastry or graham cracker crust? Filling was rescued from being sloppy only by freezing an hour before serving. The goat cheese overwhelmed the delicate strawberry flavor.

Followed this to the letter and it turned out beautifully!! Gorgeous to look at as well!

It's my favorite strawberry season desert. It does require planing and a lot of waiting, but once a year it is worth the afford. Transferring the dough to the springform pan is tricky but even if it falls apart and you need to use your hands to roll it inside it's ok. It still looks and tastes good at the end. I recommend waiting over night to let it thicken uncovered in the fridge. Also, watch your strawberries sometimes they are just more juicy. I wonder if adding more gelatin could help then?