Description
This Strawberry Crumble Cheesecake features a buttery cookie crust, creamy vanilla cheesecake filling, roasted strawberries, and a sweet crumble topping. Rich, tangy, and packed with strawberry flavor, it is the perfect make-ahead dessert.
Ingredients
- 675 g fresh strawberries
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, room temperature
- 110 g all-purpose flour
- 40 g dark brown sugar
- 40 g granulated sugar
- 70 g butter
- 800 g cream cheese, full fat, room temperature
- 250 g granulated sugar
- 200 g sour cream (14-18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 170ºC/340ºF. Quarter the strawberries and toss them with 1 tablespoon granulated sugar and lemon juice on a parchment-lined baking sheet. Roast for 30 minutes, then cool.
- Lower the oven temperature to 160ºC/325ºF. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Blend the crackers and 2 tablespoons granulated sugar in a food processor until fine crumbs form. Add 75 g butter and blend until combined.
- Press the crumb mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes and keep the oven on.
- To make the crumble, mix the flour, brown sugar, and 40 g granulated sugar in a bowl. Add 70 g butter and mix with a fork until crumbly and no dry flour remains. Set aside.
- For the cheesecake filling, beat the cream cheese on low speed for 1 minute. Add 250 g granulated sugar and mix for another minute. Scrape down the bowl and mix again briefly.
- In a small bowl, whisk together the sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low until combined.
- Add the eggs two at a time, mixing on low speed until incorporated. Scrape down the bowl and mix briefly one final time.
- Pour the cheesecake batter into the crust. Top with the roasted strawberries and then sprinkle the crumble evenly over the top.
- Place the springform pan inside a larger cake pan, then place that pan into a roasting pan. Fill the roasting pan with hot water until it reaches two-thirds up the sides.
- Alternatively, wrap the springform pan tightly with triple layers of aluminum foil before placing it directly into the water bath.
- Bake for 1 hour and 20-30 minutes, until the edges are set and the center still slightly jiggles.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely at room temperature for about 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- For best texture, ensure all dairy ingredients are at room temperature before mixing.
- Overnight chilling gives the cheesecake the best flavor and consistency.
- You can substitute graham crackers with digestive biscuits for the crust.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 55 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 39 g
- Sodium: 340 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 155 mg
