Skillet Creamy Cajun Chicken Lazone with Herby Corn.
The prettiest, Simple Strawberry Chamomile Cheesecake for your Tuesday summertime baking. This is not like any other cheesecake you’ve had before. It’s a cross between a classic cheesecake and a French Basque cheesecake. It has flaky puff pastry crust surrounding the creamy cheesecake filling. It’s flaky on the outside, but creamy, rich, and swirled with sweet strawberry chamomile jam. Bonus? This cheesecake is simple to make and (almost) impossible to mess up. Embrace the crackle on top. Embrace the imperfections. And enjoy yourself some summer cheesecake!
I’ve said this so many times now, but my best recipes tend to be the ones that I think up on the day of making. They’re the ones that are never planned or thought out. They’re usually inspired by what’s in my fridge, what’s surrounding me outside, or family and friends. This cheesecake wasn’t supposed to be today’s recipe. But when one recipe idea falls flat, I gotta pivot and try something new.
Enter this cheesecake. I realized that the ice cream recipe I’m working on needed more time than I had planned for. The thing about ice cream recipes? They need lots and lots of time for testing because they need plenty of time to freeze. This freezing time always gives me issues because I never plan for it.
So, while I’ve got some ice cream in the works, it’s currently in my freezer “chilling out”. Since ice cream clearly wasn’t happening for today, I figured cheesecake was a very good swap.
Scratch that, an extra delicious swap. But guys, as mentioned above, this is not your average cheesecake…
(strawberry layer of cheesecake)
(after adding the “plain” layer and swirling)
A couple of things inspired this recipe, but it was really built in my head. I wanted to use the strawberries in the fridge and the chamomile from the garden. So I knew right away that my flavor profile was strawberry chamomile. With that in mind, I also knew I wanted to keep this simple…no stressing about cracks on top of my cheesecake…this needed to be “no fuss”.
I thought back to last year’s blueberry basque cheesecake and decided to steal a few elements from that recipe, but also incorporate elements of a classic cheesecake.
So I used a puff pastry crust instead of graham cracker. But I kept the filling a little more similar to a classic cheesecake with no heavy whipping cream. Instead of blueberries on top, I swirled in homemade strawberry chamomile jam…or really saucy jam.
It’s the best of the two and it is very delicious.
(just after baking, before adding the reserved jam)
As I said, this is pretty simple.
Start with that saucy strawberry chamomile jam. Boil together fresh strawberries, honey, and lemon juice until the strawberries release their juices and the sauce becomes “jammy”.
Add a few chamomile tea bags and let the jam sit for a bit to allow time for the chamomile tea to be infused into the berries. When you open up the pot, you’ll immediately be hit with the sweet smells of strawberries and hints of chamomile. It is oh so wonderful!
Now, a few things. First, this is a saucy jam, so while it will thicken up as it cools, the berries should still have some sauce around them.
Second, if you’d prefer not to use chamomile, that’s totally fine. You can simply skip the tea and make strawberry cheesecake. That will be great too.
Lastly, if you’re not into the chamomile tea idea and also don’t want to mess with making the jam (even though it’s super easy), you can use store-bought jam. That should work nicely too.
Onto the filling. It’s pretty classic…cream cheese, sugar, eggs, and vanilla, with a bit of sour cream. Whip it all together and that’s your filling. Simple.
The jam is swirled into half of the filling, then pour the filling over that puff pastry crust. The plain fill
ing is then poured over the berry filling causing it all to immediately swirl together. This creates the prettiest strawberry swirls throughout the cake.
And now you bake. And honestly? The waiting time is probably the trickiest part, but the outcome is well worth it. When the cake comes out of the oven it will be a little jiggly in the center and puffed up on top…with most likely a crack or two.
This is OK and exactly what you want. This is a cheesecake that embraces the cracks, so don’t stress. As the cake cools, it will settle down a bit. Chill the cake until ready to serve, then top with the remaining strawberry jam just before serving.
And that’s it. Every bite is a little flaky, has creamy cheesecake, and is swirled with sweet strawberries and hints of warming chamomile tea. This simple cheesecake is every bit as delicious as it sounds.
A great Tuesday night baking project, don’t you think? Yes, yes. Let’s make…and then be sure to share a photo on Instagram. I love seeing everyone’s creations!!
Looking for other cheesecake recipes? Here are a few ideas:
Simple Blueberry Basque Cheesecake
Whipped Lemon Ricotta Cheesecake
No-Bake Eton Mess Berry Cheesecake
Lastly, if you make this simple strawberry chamomile cheesecake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can you double this recipe and bake in a 9×13 pan? How would you adjust baking time?
Sure, I bet that would work well for you! I would bake for at least 60 minutes. I hope you love the recipe! xTieghan
This is the most delicious cheesecake and strawberry jam ever!! First, it’s easy. But that jam, my husband eats it right out of the jar! I’m not a lover of fruit in my cheesecake but this is now my favorite! Thanks for this recipe!!
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
I made this and it was great! I like the simplicity. I wish I had added more chamomile though, cause I couldn’t really taste it. I also had to bake about 10 minutes longer for it to set. Other than that small tidbt, this is a wonderful recipe.
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
This was so creamy and scrumptious—we had it for dessert at our family Memorial Day get together and it was much enjoyed! Loved the extra depth from the chamomile—just a hint of flavor but enough to change the taste to something unique.
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Hi Tieghan! This might be a silly question, but is it okay to use either a pie plate or a circular cake cake pan for this recipe? I am excited to make it soon! 🙂
Sure, a circular cake pan will work for you! Please let me know if you give the recipe a try, I hope you love it! xx
Do you have a suggestion for a simple New York style cheesecake? It’s my favourite dessert but every recipe I try doesn’t turn out or taste right.
So sorry, I don’t, but will add to my list! xTieghan
Sorry for the stupid question but how many grams is one sheet of frozen puff pastry approximately in this recipe? The frozen puff pastry I bought doesnt say if its one or 2 sheets, just that its 397 grams. It looks like 2 frozen squares stuck together (tenderflake) thank you!!
1 box, containing 2 sheets of frozen puff pastry is 490 grams. You just want to use the single sheets of puff pastry. I hope you love the recipe, please let me know if you have any other questions! xTieghan
hi! I’m hoping to sub chamomile fresh from the garden instead of tea bags – how should I do that for this recipe? Thanks!
Hey joy! I would sub in 1/3 cup fresh chamomile flowers. That will work great!
Hello! I’m sorry but I am a bit confused. How much cream cheese is needed for the recipe? 8 ounces? Or 16?
You want to use 2 8ounce packages, so a total of 16 ounces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, thank you once again for the amazing recipe! This is my second time making it except, I’ve been using a springform pan with a graham cracker base. The sides of the cheesecake always end up getting burnt, do you have any suggestions for how I could prevent this? Another question I have is that I always end up with left over sour cream and don’t know what to do with it, do you know of any simple recipes that could help me use it up?
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Unfortunately, with the springform pan and graham cracker base, you are really transforming the crust of this recipe into something I haven’t tested, this could also be the result of the leftover sour cream. Next time, maybe try the recipe with the square pan and puff pastry! Have a fantastic week! xTieghan
Hi Tieghan, thanks for the great recipe! Are there any substitutes for kosher salt?
You can use another salt that you enjoy. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tiegan! So excited to make this for Thanksgiving. Is it ok to make the day before? I’m not sure if it’s served room temp or actually chilled from the fridge.
Yes, that would be fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Looks Amazing. How Can i make this with a graham cracker crust? I just follow the reciepe but instead the pastry dough i put in the graham cracker crust? the graham cracker crust will not get to dark in the oven?
I cant get puff pastry dough where i live.
Hey Sarah! Yes, just follow the recipe, but use your graham cracker crust. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can this be made ahead of time and refrigerated overnight? Any tips?
Sure that would work, just be sure to keep it covered. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds so good. It gave me a couple more ideas tho… I think an awesome twist would be either like a lavender-chamomile or a blueberry-lavender/blueberry-chamomile(& lavender)?… Thoughts?
I think both of those sound like an awesome idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan