Strawberry Cheesecake with Roasted Strawberries

Why make this recipe

Roasted Strawberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of roasted strawberries. Using fresh strawberries enhances the overall taste, while the roasting process caramelizes their natural sugars, creating a unique depth of flavor. This cheesecake is perfect for special occasions or simply to enjoy at home with family and friends and brings a refreshing twist to the classic dessert.

How to make Roasted Strawberry Cheesecake

Making Roasted Strawberry Cheesecake is a fun and rewarding experience. It involves a few steps, but each one is simple and straightforward. You start by preparing the crust, then make the cheesecake filling, and finally combine the delicious roasted strawberries throughout. Following the directions carefully will lead you to create a stunning dessert that will impress anyone.

Ingredients

• 2 cups (280g) finely ground graham crackers (regular or gluten-free)
• 1/3 cup (67g) granulated sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, melted
• 3 pounds fresh strawberries, hulled and halved
• 1 lemon, zested and juiced
• 2 tablespoons granulated sugar
• 4 (8oz) blocks full-fat Philadelphia cream cheese, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup (120g) sour cream, at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Roasted strawberries, lightly mashed (about 1 3/4 cups)
• 4oz full-fat Philadelphia cream cheese, at room temperature
• 2 cups (480g) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 375°F (190°C). Place the hulled and halved strawberries on a parchment-lined baking sheet. Sprinkle with 2 tablespoons of sugar and the lemon zest. Roast for 25-30 minutes, until the strawberries release their juices and begin to caramelize. Allow them to cool completely, then lightly mash, leaving some texture. Reserve about 1/2 cup for topping if desired.

2. Reduce the oven temperature to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing the filling.

3. In a large bowl, beat the cream cheese on medium speed until completely smooth, about 4 minutes. Add the sugar and cornstarch, beating until well incorporated. Mix in the sour cream until smooth. Add eggs one at a time, beating just until incorporated after each addition. Stir in vanilla extract and gently fold in 1 3/4 cups of the cooled roasted strawberries.

4. Wrap the outside of your springform pan with aluminum foil to prevent water leakage. Pour the filling into the prepared crust. Place the springform pan in a larger roasting pan and add hot water to come about 1 inch up the sides. Bake at 325°F for 60-70 minutes.

5. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, run a knife around the edges, and cool completely. Refrigerate for at least 6 hours, preferably overnight.

6. Beat the cream cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form. Pipe or spread onto the chilled cheesecake. Top with remaining roasted strawberries before serving.

How to serve Roasted Strawberry Cheesecake

Roasted Strawberry Cheesecake can be served chilled, directly from the refrigerator. You can slice it into generous pieces and serve it plain, or you can add a dollop of whipped cream or some fresh strawberries on top for added decoration. This cheesecake pairs wonderfully with a cup of coffee or a refreshing beverage, making it a perfect treat for any occasion.

How to store Roasted Strawberry Cheesecake

You can store Roasted Strawberry Cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to a week. If you need to store it longer, you can freeze individual slices. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. To thaw, simply transfer them to the fridge for a few hours or overnight.

Tips to make Roasted Strawberry Cheesecake

Using fresh and ripe strawberries will enhance the flavor of the cheesecake, so choose berries that are in season. If you want a more intense strawberry flavor, mash the roasted strawberries more before folding them into the cheesecake filling. When baking, keep an eye on the cheesecake to prevent overcooking, as this could lead to cracks in the surface. Lastly, letting the cheesecake cool completely before refrigerating is key to achieving the best texture.

Variation

You can experiment with different toppings for the cheesecake. For a chocolate twist, you could drizzle melted chocolate over the top or mix in some chocolate chips into the filling. Another idea is to add a layer of fruit compote made from other berries to create a mixed-berry cheesecake.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be aware they may release more water during roasting. Pat them dry before using to avoid a soggy cheesecake.

2. How long does the cheesecake need to cool?
It’s crucial to allow the cheesecake to cool in the oven for at least an hour and chill in the refrigerator for at least six hours, or preferably overnight, for the best flavor and texture.

3. Can I make the cheesecake ahead of time?
Absolutely! Roasted Strawberry Cheesecake is great made a day or two in advance. Just keep it properly covered in the refrigerator until you’re ready to serve.

Conclusion

Roasted Strawberry Cheesecake is a fantastic dessert that can impress anyone with its creamy texture and delicious roasted strawberry flavor. If you’re looking for detailed inspirations and tips, you can check out resources like Buttermilk By Sam or Butternut Bakery for more information and variations. Enjoy baking and sharing this delicious cheesecake!

Roasted Strawberry Cheesecake

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• Author: anna
• Total Time: 6 hours 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert that combines creamy cheesecake with sweet and tangy roasted strawberries.

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Ingredients

Scale 1x2x3x

• 2 cups (280g) finely ground graham crackers
• 1/3 cup (67g) granulated sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, melted
• 3 pounds fresh strawberries, hulled and halved
• 1 lemon, zested and juiced
• 2 tablespoons granulated sugar
• 4 (8oz) blocks full-fat Philadelphia cream cheese, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup (120g) sour cream, at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Roasted strawberries, lightly mashed (about 1 3/4 cups)
• 4oz full-fat Philadelphia cream cheese, at room temperature
• 2 cups (480g) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 375°F (190°C). Place the hulled and halved strawberries on a parchment-lined baking sheet. Sprinkle with 2 tablespoons of sugar and the lemon zest. Roast for 25-30 minutes, until the strawberries release their juices and begin to caramelize. Allow them to cool completely, then lightly mash, leaving some texture. Reserve about 1/2 cup for topping if desired.
2. Reduce the oven temperature to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing the filling.
3. In a large bowl, beat the cream cheese on medium speed until completely smooth, about 4 minutes. Add the sugar and cornstarch, beating until well incorporated. Mix in the sour cream until smooth. Add eggs one at a time, beating just until incorporated after each addition. Stir in vanilla extract and gently fold in 1 3/4 cups of the cooled roasted strawberries.
4. Wrap the outside of your springform pan with aluminum foil to prevent water leakage. Pour the filling into the prepared crust. Place the springform pan in a larger roasting pan and add hot water to come about 1 inch up the sides. Bake at 325°F for 60-70 minutes.
5. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, run a knife around the edges, and cool completely. Refrigerate for at least 6 hours, preferably overnight.
6. Beat the cream cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form. Pipe or spread onto the chilled cheesecake. Top with remaining roasted strawberries before serving.

Notes

Using fresh and ripe strawberries enhances the flavor. Be mindful not to overcook to avoid cracks.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 27g
• Sodium: 400mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg

Written by Anna

Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.

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