With a triple hit of fruit flavor, this strawberry cheesecake recipe is the only one you need. First, you’ll purée frozen berries into a classic cheesecake filling. Then, when the cheesecake is cooled, you’ll top it with fresh strawberries and brush saucy warmed strawberry jelly all over them for a shiny, showstopping glaze. Almost all the work is done in a food processor, in an order that won’t necessitate rinsing and drying the machine between tasks. Plus, blitzing the cream cheese with the other ingredients ensures a smooth filling, and means you don’t have to get out your stand mixer (or a dozen mixing bowls). It also cuts down on prep time.

While many cheesecake recipes call for a hot water bath, you don’t need one here: The crown of berries (not to mention the vibrant, jammy strawberry sauce) will cover any fissures or imperfections. We love how the buttery shortbread plays with the flavors of the berries (think strawberry shortcake), but feel free to swap them out for Oreos (for a chocolate-strawberry cheesecake vibe) or a classic graham cracker crust.