With an early season in the South compared to the rest of the US, strawberries have been a staple on many Southern tables in late spring/early summer for centuries due to their sweet/tart flavor balance, versatility and antioxidant benefits.

This recipe for Roasted Strawberry Cloud Cheesecake is a hybrid of two great desserts: cheesecake and soufflé. It comes courtesy of Alix Traeger, author of the new cookbook Scratch That, released on Tuesday, April 22.

Serves 8 to 10

Ingredients

  • Vegetable oil, for greasing
  • 1 pound fresh strawberries, hulled and halved, plus more for serving (optional)
  • ¾ cup plus 2 tablespoons granulated sugar, plus more as needed
  • 2 tablespoons fresh lemon juice, plus more as needed
  • Kosher salt
  • 1 (8-ounce) block cream cheese, at room temperature
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 4 large egg whites
  • 1 cup heavy cream
  • Powdered sugar, for serving
  • Fresh mint leaves, for serving (optional)

Directions

  1. Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper cut to fit and lightly grease the sides of the pan with oil. Line a baking sheet with parchment.
  2. Place the strawberries on the prepared baking sheet. Sprinkle them with ¼ cup of the granulated sugar, 1 tablespoon of the lemon juice, and a pinch of salt. Toss to coat evenly. Taste and adjust with more lemon juice and/or sugar to your liking—they should be pleasantly sweet-tart.
  3. Roast the strawberries for 20 to 25 minutes, until they are soft and release some of their juices. Remove from the oven and let cool slightly. Transfer the roasted strawberries and any collected liquid to a blender or food processor and puree on medium-high speed until smooth, about 30 seconds. Measure out 1 cup of the pureed strawberries for the cheesecake, reserving the remainder for serving.
  4. Meanwhile, in a large bowl, beat together the cream cheese and butter using a handheld mixer on medium speed or a spatula until smooth and creamy, about 2 minutes. Gradually add the pureed strawberries, mixing to combine well.
  5. In a medium bowl, sift together the flour and cornstarch. Gradually add the flour mixture to the cream cheese mixture, mixing with a spatula until smooth. Add the lemon zest, the remaining 1 tablespoon lemon juice, and 1 teaspoon of the vanilla and stir to combine.
  6. In a large bowl, whip the egg whites with a handheld mixer on medium speed or by hand until soft peaks form (meaning when you stop mixing and pull out the beaters or whisk, the egg whites form a “mountain peak” but the top folds over), about 3 minutes, or longer by hand.m Gradually add ½ cup of the granulated sugar to the egg whites and whip until stiff peaks form (now the peak stays standing!), 2 to 3 minutes more, or longer by hand.
  7. In three additions, gently fold the whipped egg whites into the cream cheese mixture until no streaks remain. Pour the batter into the prepared springform pan and smooth out the top. Place the cake pan in a larger baking dish and place it in the oven. Carefully fill the larger pan with enough hot water to come 1 inch up the sides of the cake pan.
  8. Bake the cheesecake for 20 minutes, then reduce the oven temperature to 325°F and bake for 30 to 40 minutes more, until the top is lightly golden and the center is set but still slightly jiggly. Turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  9. Meanwhile, in a large bowl, combine the cream, remaining 2 tablespoons granulated sugar, and remaining 1 teaspoon vanilla. Whip with a handheld mixer on medium speed or by hand until soft peaks form, 2 to 3 minutes. Refrigerate until ready to serve.
  10. Remove the cheesecake from the oven; if it’s still hot, let it cool until just warm to the touch. Carefully remove the pan from the water bath, then release the sides of the pan. Dust the cheesecake with powdered sugar and top with more fresh strawberries and fresh mint, if desired! Serve with the whipped cream and any leftover strawberry puree.