Description
Indulge in this decadent Roasted Strawberry Cheesecake, featuring a buttery graham cracker crust, creamy roasted strawberry-infused cheesecake filling, topped with a luscious layer of whipped cream and more roasted strawberries. A show-stopping dessert for any occasion!
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 the inside of a 9” springform pan and line the bottom and sides with parchment paper. Blitz the graham crackers in a food processor and then mix in the sugar and salt. Pour in the melted butter and stir to combine. Press the crust into the pan, covering the bottom and about 2/3 up the sides.
- Roasted Strawberries Halve and rinse the strawberries, then mix with lemon juice and sugar. Bake for 25-30 minutes until tender.
- Roasted Strawberry Cheesecake Prepare batter, incorporating mashed roasted strawberries. Bake in water bath for 1 hour 30 minutes.
- Whipped Cream Whip cream cheese, heavy cream, sugar, and vanilla until medium peaks form. Top cheesecake with whipped cream and roasted strawberries.
Notes
- STORAGE (IN ADVANCE) – If you’d like to make the cheesecake ahead of time, allow the cheesecake to chill uncovered overnight. Then, cover the cheesecake and it will keep fresh in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 450
- Sugar: Estimated 28g
- Sodium: Estimated 300mg
- Fat: Estimated 35g
- Saturated Fat: Estimated 20g
- Unsaturated Fat: Estimated 12g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 30g
- Fiber: Estimated 2g
- Protein: Estimated 5g
- Cholesterol: Estimated 150mg
