Roasted Strawberry Crumble Cheesecake
A creamy cheesecake swirled with roasted strawberries and topped with a buttery crumble.
Servings 12 slices
Ingredients
FOR THE ROASTED STRAWBERRIES
- 2 Pounds whole strawberry frozen or fresh
- ¼ cup granulated sugar
- Pinch of salt
- Juice of a lemon
FOR THE GRAHAM CRACKER CRUST
- 2 cups fine graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
FOR THE STREUSEL
- ½ cup light brown sugar
- ⅔ cup all purpose flour
- 1 teaspoon ground cinnamon
- pinch of salt
- 6 Tablespoons unsalted butter cold and cubed into pea size shape
FOR THE CHEESECAKE FILLING
- 32 ounces full-fat cream cheese 4 blocks room temperature
- ¾ cup granulated sugar
- 1 large egg yolk room temperature
- 2 large whole eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup corn starch
- Roasted strawberries recipe above
Instructions
Roasted Strawberries:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- If using fresh strawberries, rinse and pat them dry. Hull and halve large berries. If using frozen, no need to thaw them.2 Pounds whole strawberry
- In a large bowl, toss strawberries with granulated sugar, a pinch of salt, and lemon juice until coated.¼ cup granulated sugar, Pinch of salt, Juice of a lemon
- Spread strawberries in a single layer on the prepared sheet. Avoid overcrowding to ensure even roasting.
- Roast for 25–30 minutes, stirring halfway through, until softened, juicy, and caramelized at the edges. Set aside to cool.
Graham Cracker Crust:
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and wrap the bottom tightly with aluminum foil to prevent water seepage.2 cups fine graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter melted
- In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined.
- Press the mixture firmly into the pan's bottom and halfway up the sides. Use a flat-bottomed glass or your hands for evenness.
- Bake for 10 minutes, then set aside to cool.
Streusel Topping:
- In a medium bowl, combine brown sugar, flour, cinnamon, and salt.½ cup light brown sugar, ⅔ cup all purpose flour, 1 teaspoon ground cinnamon, pinch of salt
- Use a pastry cutter or your fingers to work in the cold butter until the mixture forms coarse crumbs.6 Tablespoons unsalted butter cold and cubed into pea size shape
- Refrigerate the streusel while preparing the cheesecake filling.
Cheesecake Filling:
- Preheat your oven to 325°F (163°C). Prepare a water bath by filling a large roasting pan with water until halfway full. Set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy.32 ounces full-fat cream cheese 4 blocks room temperature
- Gradually add sugar on low speed until fully incorporated. Scrape down the sides of the bowl.¾ cup granulated sugar
- Add the egg yolk and eggs, mixing just until combined. Scrape down the bowl again.1 large egg yolk room temperature, 2 large whole eggs room temperature
- Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup corn starch
- Fold in ½ cup roasted strawberries, creating swirls in the batter.Roasted strawberries
Assembly:
- Pour half of the cheesecake batter into the pre-baked crust. Spread evenly.
- Scatter half of the roasted strawberries on top of the batter.
- Add the remaining cheesecake batter, spreading evenly. Top with the remaining strawberries.
- Sprinkle the streusel evenly over the strawberries.
Baking:
- Place the cheesecake in the water bath and bake for 70–80 minutes, or until the center is set but still slightly jiggly.
- If the top browns too quickly, cover loosely with aluminum foil without removing the cheesecake from the oven.
- Once baked, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.