Description
This Strawberry Crumble Cheesecake features a creamy, rich cheesecake layered with a luscious strawberry compote and topped with a buttery oat crumble. Housed in a crisp graham cracker crust, it is baked in a water bath for a smooth, crack-free texture. Perfectly balanced with fresh strawberry swirls and a crunchy topping, this dessert is a delightful combination of creamy, fruity, and crunchy elements ideal for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
- 2 tbsp granulated sugar
- 1/4 tsp fine sea salt
- 6 tbsp (85 g) unsalted butter, melted
For the cheesecake filling:
- 24 oz (680 g) cream cheese, full-fat, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) sour cream, at room temperature
- 1/3 cup (80 ml) heavy cream, at room temperature
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest (optional)
- 1 tbsp cornstarch or all-purpose flour
- Pinch of fine sea salt
For the strawberry layer:
- 2 1/2 cups (350 g) fresh strawberries, hulled and chopped
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
For the crumble topping:
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (50 g) rolled oats (optional but recommended for texture)
- 1/3 cup (70 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional)
- 6 tbsp (85 g) unsalted butter, cold and cut into small cubes
- 1/2 tsp vanilla extract
For garnish (optional but beautiful):
- 1 cup (150 g) fresh strawberries, halved or sliced
- Whipped cream for serving
- Fresh mint leaves
Instructions
- Prepare the pan: Use a 9-inch (23 cm) springform pan. Lightly grease the sides and bottom with butter or non-stick spray. Line the bottom with parchment paper for easy removal. Wrap the outside of the pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water leakage if using a water bath.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until all crumbs are evenly moistened and resemble wet sand. Transfer the mixture to the prepared springform pan. Press the crumbs firmly into the bottom of the pan using the bottom of a glass or measuring cup to create an even, compact layer. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling, or bake at 350°F (175°C) for 8 minutes for a slightly firmer, toasted crust. If baked, allow it to cool while you proceed.
- Prepare the strawberry layer: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 5–7 minutes. In a small bowl, whisk cornstarch and water until smooth. Stir the cornstarch slurry into the strawberry mixture. Continue cooking for 1–3 minutes until the sauce thickens and becomes glossy. Remove from heat and let it cool to room temperature. It will thicken further as it cools.
- Make the crumble topping: In a medium bowl, combine flour, rolled oats, brown sugar, granulated sugar, salt, and cinnamon if using. Add the cold cubed butter. Using your fingertips, a pastry cutter, or two forks, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in the vanilla extract and toss lightly to combine. Place the crumble in the refrigerator while you prepare the cheesecake filling so the butter stays cold.
- Prepare the cheesecake filling: Preheat the oven to 325°F (160°C). In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2–3 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and beat again until light and smooth, 1–2 minutes more. Add the sour cream, heavy cream, vanilla, lemon juice, lemon zest (if using), cornstarch, and salt. Beat on low to medium-low speed until combined and silky, scraping the bowl as needed. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overbeat once the eggs are added, as this can add too much air and cause cracking. Tap the bowl lightly on the counter a few times to release any large air bubbles.
- Assemble the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Gently smooth the top with an offset spatula or the back of a spoon. Spoon the cooled strawberry mixture over the top in small dollops, then gently swirl some of it into the cheesecake with a knife or skewer, leaving some thicker patches for bold strawberry pockets. Do not over-swirl; you want distinct areas of cheesecake and strawberry.
- Add the crumble: Take the chilled crumble mixture out of the refrigerator. Sprinkle it evenly over the top of the strawberry-swirled cheesecake batter, covering most of the surface but leaving small gaps where the strawberry and cheesecake peek through. Lightly press the crumble down so it adheres to the batter but do not pack it firmly.
- Prepare a water bath (recommended for smooth texture): Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, being careful not to splash water into the cheesecake. Alternatively, place a separate pan of hot water on a lower oven rack to create steam without directly bathing the cheesecake.
- Bake: Bake at 325°F (160°C) for 60–75 minutes. The edges should look set and slightly puffed, and the center should still have a gentle wobble when you jiggle the pan. If the crumble is browning too quickly near the end, tent the top loosely with foil.
- Cool gradually: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 45–60 minutes to cool slowly and reduce the risk of cracks. Remove the pan from the water bath and carefully remove the foil. Place the cheesecake on a wire rack and allow it to cool to room temperature, 1–2 hours.
- Chill fully: Once at room temperature, cover the cheesecake (still in the pan) and refrigerate for at least 6 hours, preferably overnight. This time allows the texture to set and the flavors to deepen.
- Garnish and serve: Run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan. Release the springform ring and transfer the cheesecake to a serving plate or cake stand. Just before serving, top with fresh strawberry halves or slices. Add small swirls or dollops of whipped cream around the edges or in the center if desired. Garnish with a few mint leaves for a fresh, vibrant look. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
- Using a water bath helps prevent cracks and creates a creamy texture.
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter.
- Do not overbeat the eggs into the batter to avoid incorporating excess air, which can cause cracking.
- The crumble topping can be customized by adding nuts or shredded coconut for extra texture.
- Chilling the cheesecake overnight greatly improves the flavor and texture.
- To achieve a firmer crust, bake it before adding the filling; otherwise, chilling alone is sufficient.
- Swirling the strawberry mixture gently ensures distinct pockets without losing the visual appeal.
