Roasted Strawberry Cheesecake
Total Time
2 hours 20 minutes + overnight chill
Prep Time
50 minutes
Cook Time
1 hour 30 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
8-10 slices
- **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
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Preparation
Step 1
**Graham Cracker Crust**
Step 2
Preheat the oven to 350F.
Step 3
Grease the inside of a 9” springform pan and line the bottom and sides with parchment paper.
Step 4
Blitz the graham crackers in a food processor and then mix in the sugar and salt.
Step 5
Pour in the melted butter and stir to combine.
Step 6
Press the crust into the pan, covering the bottom and about 2/3 up the sides.
Step 7
Bake the crust for 10 minutes.
Step 8
**Roasted Strawberries**
Step 9
With the oven still at 350F, line a large rimmed baking sheet with parchment paper.
Step 10
Halve the strawberries (or quarter any larger ones) and rinse clean.
Step 11
Spread the berries onto the baking sheet and lightly pat dry with a paper towel.
Step 12
Squeeze the juice of 1 lemon over the berries and sprinkle with sugar. Toss to coat.
Step 13
Bake the berries for 25-30 minutes or until tender, fragrant, and juicy.
Step 14
**Roasted Strawberry Cheesecake**
Step 15
Drop the oven temperature to 325F after baking berries.
Step 16
Mash half of the roasted strawberries lightly and measure 1 3/4 cups for the batter.
Step 17
Boil water in a medium pot for the water bath.
Step 18
In a large bowl, add cream cheese and mix on low speed to smooth out.
Step 19
Add sugar and cornstarch, mix on low speed to combine.
Step 20
Scrape down the bowl and mix again on low speed.
Step 21
Add sour cream, mix on low speed to combine, and scrape down the bowl.
Step 22
Mix in eggs one at a time on low speed, adding vanilla with the last egg.
Step 23
Mix in the mashed roasted strawberries on low speed.
Step 24
Pour the batter into the crust and spread evenly.
Step 25
Pour hot water into a roasting pan and place it on the oven's bottom rack.
Step 26
Place cheesecake on the middle rack above the roasting pan and bake for 1 hour and 30 minutes.
Step 27
Turn off the oven, crack the door open, and let the cheesecake cool for 45 minutes inside.
Step 28
Allow cheesecake to sit at room temperature for 20 minutes, then chill overnight uncovered.
Step 29
**Whipped Cream**
Step 30
Once chilled, top the cheesecake with whipped cream.
Step 31
In a large bowl, add cream cheese and mix to smooth it out.
Step 32
Slowly trickle in heavy cream while mixing, stopping to add vanilla and powdered sugar halfway.
Step 33
Mix until smooth and creamy, then whip until medium peaks form.
Step 34
Pile leftover roasted strawberries on top or serve on the side.
Step 35
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Chef's notes
STORAGE (IN ADVANCE) – If you’d like to make the cheesecake ahead of time, allow it to chill uncovered overnight. Then, cover the cheesecake and it will keep fresh in the fridge for up to 4 days. When ready to serve, top with whipped cream and roasted strawberries, or serve strawberries on the side.
