This Strawberry Crumble Cheesecake is a tasty treat that combines creamy cheesecake with sweet strawberries and a crunchy crumble topping. It’s like dessert magic!
Who can resist that perfect blend of creamy and crunchy? I could eat this all day—until I remember my jeans! 😂 Trust me, you’ll want to share… maybe.
Making this cheesecake is a breeze. Just mix the filling, layer it with strawberries, and sprinkle on the crumble. Easy, fun, and delicious! Perfect for any occasion!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give a sweet crunch to the crust. If you’re out, try using digestive biscuits or even crushed pretzels for a salty-sweet twist.
Cream Cheese: This is essential for that rich cheesecake texture. For a lighter option, use Neufchâtel cheese or a dairy-free cream cheese if you’re avoiding dairy.
Sour Cream: It adds creaminess and a slight tang. Plain yogurt can work as a substitute, and I actually prefer Greek yogurt for its thickness.
Fresh Strawberries: Fresh is best for flavor, but if they’re not in season, frozen strawberries can be used; just thaw and drain excess moisture. You can also substitute with other berries like raspberries or blueberries.
Brown Sugar: It brings depth to the crumble topping. If you only have white sugar, you can use that, but brown sugar really enhances the flavor.
How Do I Make Sure My Cheesecake Bakes Perfectly?
Baking a cheesecake can be tricky, but following the right steps makes a big difference. Here’s how to ensure yours turns out well:
- **Bake Slowly:** Bake at 325°F (163°C) to avoid cracking. A low temperature helps set the cheesecake without overcooking it.
- **Monitor the Center:** Remember, it should still be slightly jiggly in the center, as it will continue to set while cooling.
- **Cool Gradually:** After baking, leave it in the oven with the door cracked for an hour. This gentle cooling helps prevent cracks from rapid temperature changes.
- **Chill Overnight:** Let the cheesecake cool completely in the refrigerator. This helps it firm up and makes slicing easier, plus the flavors deepen!
How to Make Strawberry Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, softened
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
How Much Time Will You Need?
This delightful Strawberry Crumble Cheesecake takes about 20 minutes to prep. Then, you’ll need to bake it for about 55-60 minutes and chill for at least 4 hours before serving. So, set aside a little time for this delicious treat, and preferably, chill it overnight for best results!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s warming up, grease a 9-inch springform pan to prevent any sticking later on.
2. Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter together until it’s all crumbly. Press this mixture firmly into the bottom of the springform pan. Bake it in the oven for 10 minutes, then take it out and let it cool.
3. Prepare the Strawberry Layer:
In a saucepan set to medium heat, combine your sliced strawberries, 1/2 cup of sugar, cornstarch, and lemon juice. Cook everything together until the strawberries soften and the mixture thickens—this should take about 5-7 minutes. Once done, set it aside to cool.
4. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the 1 cup of sugar and the vanilla extract, mixing until combined. Next, add the eggs one at a time, beating on low speed until just mixed in. Finally, stir in the sour cream until everything is smooth and creamy.
5. Layer the Cheesecake:
Pour about half of the cheesecake filling over the cooled crust in the springform pan. Spoon the cooled strawberry mixture on top, spreading it evenly. Then, pour the remaining cheesecake filling over this layer.
6. Prepare the Crumble Topping:
In a separate bowl, mix together the flour, brown sugar, and cinnamon. Cut in the softened butter until the mixture is crumbly. Sprinkle this crumble mixture generously over the top of the cheesecake.
7. Bake:
It’s time to bake! Place your cheesecake in the oven and bake it for 55-60 minutes. The center should be set but still a little jiggly. When it’s done, turn off the oven, crack the door slightly, and let the cheesecake cool in there for an hour. This helps prevent cracks!
8. Chill:
After cooling, remove the cheesecake from the oven and the springform pan. Cover it and place it in the refrigerator to chill for at least 4 hours, but overnight is even better for flavor.
9. Prepare the Drizzle (optional):
If you’d like a sweet drizzle on top, mix together the powdered sugar and milk in a small bowl until smooth. This can be drizzled over the cheesecake right before serving!
10. Serve:
When you’re ready to serve, slice the cheesecake and enjoy it chilled. Feel free to garnish with fresh strawberries on top for an extra touch! Enjoy your delightful Strawberry Crumble Cheesecake!
Can I Use Different Fruits for the Layer?
Absolutely! You can substitute the fresh strawberries with other fruits like raspberries, blueberries, or peaches. Just make sure to adjust the sugar slightly based on the sweetness of the fruit you’re using.
Can I Make This Recipe Gluten-Free?
Yes! To make it gluten-free, you can use gluten-free graham cracker crumbs for the crust and ensure your flour for the crumble topping is also gluten-free. This will make the entire cheesecake suitable for gluten-sensitive diets!
How Do I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. To keep it fresh, cover it tightly with plastic wrap or foil to prevent it from drying out.
Can I Freeze This Cheesecake?
Yes, you can! To freeze, wrap the cooled cheesecake in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
