' Willamette Valley Vineyards - Strawberry Cheesecake

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Strawberry Cheesecake

Strawberry Cheesecake
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes

1 cup chocolate graham crackers

2 tbsp flour

1 1/2 tsp lemon zest

1/4 cup butter melted

2 tsp vanilla extract

1/3 cup water

5-8oz pkg cream cheese

5 eggs + 2 yolks

1/3 cup sugar

1 3/4 cup sugar

1/3 cup cream

32 oz fresh strawberries


This classic dessert is even more delicious when paired with our 2012 Late Harvest Riesling which opens with aromas of honeysuckle, fresh squeezed lemonade, and sweet peach nectar. The strawberry cheesecake recipe is an easy choice when serving our 2012 Late Harvest Riesling.


Preheat oven to 325°. Crush graham crackers in processor and stir in butter, then press into greased spring from pan. Whip cream cheese, sugar, flour, and extract until light and fluffy. On low, blend in the eggs one at a time, scraping down sides in between each addition. Stir in milk and lemon zest. Pour batter onto crust and bake at 325° for 90 minutes, let cool. For the topping, set aside 15 whole strawberries for garnish. Combine water, sugar and strawberries and cook over low heat. Mash the strawberries into a paste and let mixture cool. Place strawberries over top of cheese cake and pour sauce over the top.

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