Description
This Strawberry Crumble Cheesecake combines a creamy, smooth cream cheese filling with a crunchy graham cracker crust, topped with a luscious homemade strawberry compote and a buttery oat crumble. Perfect for dessert lovers who enjoy a balance of sweet, tart, and crunchy textures, this cheesecake is baked to perfection and chilled for a refreshing finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup rolled oats
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan to form a firm crust. Set aside.
- Prepare cheesecake filling: In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add vanilla extract, then incorporate eggs one at a time, ensuring each is fully mixed before adding the next. Stir in sour cream until the filling is homogeneous and creamy.
- Assemble and bake: Pour the cheesecake filling over the crust in the springform pan, spreading it evenly with a spatula. Bake for 50-60 minutes until the center is just set but still slightly jiggly. Remove from the oven and allow to cool completely.
- Cook strawberry topping: While the cheesecake cools, combine sliced strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until the mixture begins to simmer, stirring occasionally to prevent sticking.
- Thicken strawberry topping: Dissolve cornstarch in a tablespoon of water, then stir this slurry into the simmering strawberries. Continue cooking for 2-3 minutes until the topping thickens. Remove from heat and cool.
- Prepare crumble topping: In a bowl, mix all-purpose flour, brown sugar, melted butter, and rolled oats until crumbly. Set aside.
- Add strawberry topping: Once the cheesecake and strawberry topping have cooled, gently spread the strawberry mixture evenly over the cheesecake.
- Add crumble topping: Sprinkle the crumble topping evenly over the strawberry layer.
- Chill cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to allow flavors to meld and the cheesecake to firm up properly.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve your decadent Strawberry Crumble Cheesecake.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling free of lumps.
- Use fresh strawberries for the best flavor; frozen can be used but will alter texture.
- Allow the cheesecake to cool fully before adding the strawberry topping to prevent it from becoming watery.
- Refrigerate overnight to achieve the best texture and flavor development.
- Use a springform pan to easily remove the cheesecake without damaging it.
