Description
A delightful dessert that combines creamy cheesecake with sweet and tangy roasted strawberries.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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