Strawberry Crumble Cheesecake is a delightful treat that combines the creaminess of cheesecake with the sweet and tangy flavor of strawberries. This dessert is perfect for any occasion, from family gatherings to a simple weekday treat. The crumble topping adds a nice crunch and complements the smooth filling. With its beautiful presentation and delicious taste, this cheesecake is sure to impress everyone.
How to Make Strawberry Crumble Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- 1 teaspoon cinnamon
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, eggs, and vanilla extract. Mix until well combined.
- Fold in the chopped strawberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- In a separate bowl, mix flour, brown sugar, oats, and cinnamon. Add in some melted butter to get a crumbly texture.
- Sprinkle this crumble mixture on top of the cheesecake.
- Bake for 50-60 minutes or until the center is set. It should still have a slight jiggle.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
How to Serve Strawberry Crumble Cheesecake
Serve your Strawberry Crumble Cheesecake chilled. You can slice it into wedges and add extra fresh strawberries or whipped cream on the side for a tasty presentation. It’s a great dessert for gatherings and can be topped with your favorite sauces, like chocolate or caramel.
How to Store Strawberry Crumble Cheesecake
You can store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days. You can also freeze the cheesecake for longer storage. Just make sure to wrap it well to prevent freezer burn. To serve from frozen, let it thaw in the fridge overnight.
Tips to Make Strawberry Crumble Cheesecake
- Make sure your cream cheese is softened to avoid lumps in the batter.
- You can use other fruits like blueberries or raspberries if you prefer.
- If fresh strawberries are not available, use frozen strawberries, but make sure to thaw and drain them beforehand.
Variation
You can turn this cheesecake into a chocolate version by adding cocoa powder to the filling or mixing in chocolate chips. For a nutty flavor, try adding chopped nuts to the crumble topping.
FAQs
-
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the cheesecake mixture. -
How long does it take to bake?
The cheesecake usually takes about 50-60 minutes to bake until the center is set. -
Can I make this cheesecake a day ahead?
Absolutely! In fact, making it a day ahead allows the flavors to meld and gives it a better texture.
Strawberry Crumble Cheesecake
Ingredients
Equipment
Method
- Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan, then bake at 350°F (175°C) for 10 minutes and let cool.
- Beat softened cream cheese and sugar until smooth. Mix in sour cream, then add eggs one at a time, followed by vanilla extract and lemon zest.
- Gently toss sliced strawberries with sugar and lemon juice; set aside to macerate.
- In a bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold cubed butter until the mixture resembles coarse crumbs.
- Pour half of the cheesecake filling over the cooled crust. Spoon half of the macerated strawberries over the filling, then top with half of the crumble mixture.
- Carefully pour the remaining filling over these layers, then arrange the remaining strawberries and crumble on top. Bake at 350°F (175°C) for 60-70 minutes, then cool gradually in the oven for one hour.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.