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Strawberry Crumble Cheesecake

Decadent Strawberry Crumble Cheesecake for Sweet Moments

Indulge in the delightful Strawberry Crumble Cheesecake, a stunning dessert that blends creamy cheesecake with a crunchy streusel topping and strawberry compote.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Crushed Digestive Biscuits Graham crackers can be used as an alternative.
  • 100 grams Melted Unsalted Butter Binds the crust together while adding richness.
  • 50 grams Granulated Sugar Sweetens the crust to enhance flavors.
For the Cheesecake Filling
  • 500 grams Full-Fat Cream Cheese Essential for a smooth and rich cheesecake layer; soften first.
  • 100 grams Granulated Sugar Balances the flavors by sweetening the filling.
  • 3 large Large Eggs Give structure to the cheesecake; use room temperature.
  • 200 grams Sour Cream Adds creaminess and a slight tang; use at room temperature.
  • 2 teaspoons Vanilla Extract Boosts the overall flavor profile.
For the Strawberry Compote
  • 400 grams Chopped Fresh Strawberries Fresh is best for maximum flavor.
  • 100 grams Granulated Sugar Sweetens the strawberries.
  • 2 tablespoons Lemon Juice Brightens and elevates the flavor.
  • 1 tablespoon Cornstarch Mixed with cold water to thicken the compote.
For the Streusel Topping
  • 150 grams All-purpose Flour Forms the base of the crunchy topping.
  • 80 grams Brown Sugar Adds depth and caramel flavor.
  • 100 grams Cold Unsalted Butter Key for the perfect crumble; cube and keep it chilled.

Equipment

  • 9-inch springform pan
  • Medium mixing bowl
  • Large mixing bowl
  • Saucepan
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C).
  2. Combine crushed digestive biscuits, melted unsalted butter, and granulated sugar in a mixing bowl. Press into a lined 9-inch springform pan. Bake for 10 minutes and cool completely.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Fold in sour cream and vanilla extract.
  4. Pour cheesecake filling over cooled crust and smooth the surface.
  5. In a saucepan, combine chopped fresh strawberries, sugar, and lemon juice. Simmer for 8 minutes. Add cornstarch slurry and cook for 2 more minutes until thickened.
  6. Prepare streusel topping by mixing all-purpose flour, brown sugar, and cold unsalted butter until coarse clusters form.
  7. Pour the strawberry compote over the cheesecake filling and sprinkle with streusel topping.
  8. Bake the cheesecake for 60-70 minutes until the edges are set and the center jiggles slightly.
  9. Turn off the oven and crack the door open for 1 hour to cool. Refrigerate for at least 6 hours or overnight.
  10. Release from the springform pan, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps and prevent cracking by cooling in the oven after baking.

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