Description
Indulge in the rich and creamy decadence of this Roasted Strawberry Cheesecake. A buttery graham cracker crust is filled with a luscious cheesecake batter swirled with roasted strawberries, topped with a velvety whipped cream and more roasted strawberries.
Ingredients
Units
Scale
Graham Cracker Crust
- 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
Roasted Strawberries
- 3 lb fresh strawberries
- 1 lemon
- 2 tbsp granulated sugar
Roasted Strawberry Cheesecake
- 4 8oz blocks full fat Philadelphia cream cheese, room temp
- 3/4 cup (150g) granulated sugar
- 2 tbsp cornstarch
- 1/2 cup (120g) sour cream, room temp
- 3 large eggs, room temp
- 2 tsp vanilla extract
- Roasted strawberries, lightly mashed (about 1 3/4 cups)
Whipped Cream
- 4oz full fat Philadelphia cream cheese, room temp
- 2 cups (480g) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Graham Cracker Crust – Preheat the oven to 350F. Grease and line a 9” springform pan. Mix graham crackers, sugar, salt, and melted butter. Press into pan.
- Roasted Strawberries – Halve strawberries, toss with lemon juice and sugar. Bake at 350F for 25-30 minutes.
- Roasted Strawberry Cheesecake – Reduce oven to 325F. Mash half of roasted strawberries. Prepare cheesecake batter, adding mashed strawberries. Bake in a water bath for 1 hour 30 minutes.
- Whipped Cream – Whip cream cheese, then add cream, sugar, and vanilla. Whip until medium peaks form. Spread on cheesecake and top with remaining roasted strawberries.
Notes
- STORAGE (IN ADVANCE) – Allow cheesecake to chill uncovered overnight. Cover and store in the fridge for up to 4 days. Top with whipped cream and strawberries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 145mg
