Decadent Roasted Strawberry Crumble Cheesecake: Creamy, Fruity, and Irresistible

Prepare yourself for your new dessert obsession: the **Roasted Strawberry Crumble Cheesecake**. Imagine a luxuriously creamy cheesecake filling, generously swirled with tender, caramelized roasted strawberries, all resting on a perfectly buttery graham cracker crust and crowned with a delightful, crunchy streusel topping. This isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will captivate your taste buds. While it requires a little love and attention in the kitchen, every single bite is a testament to its worth. If you cherish strawberry desserts that truly stand out, this exceptional recipe is an absolute must-make.

Beyond this spectacular cheesecake, if you’re eager to explore more delightful **Strawberry Recipes**, here are some of our personal favorites that we highly recommend adding to your baking repertoire!

• Best Strawberry Cheesecake Cookies Recipe
• Spring Inspired S’mores Strawberry Cake
• Strawberry Funfetti Cake With Real Strawberries

Why This Roasted Strawberry Crumble Cheesecake Will Become Your Favorite

There are countless reasons to fall in love with this Roasted Strawberry Crumble Cheesecake. It masterfully combines classic dessert elements with a unique twist, resulting in a show-stopping creation that’s both comforting and elegant. Here’s why this recipe deserves a spot in your culinary collection:

• Explosive Strawberry Flavor: The magic truly begins with roasting the strawberries. This process concentrates their natural sweetness, intensifies their vibrant color, and adds subtle caramelized notes that make them taste almost like gourmet candy. The result is a profound, rich strawberry flavor that permeates every layer of the cheesecake, far beyond what fresh strawberries alone could offer.
• Unbelievably Creamy Texture: Our cheesecake filling is crafted for ultimate smoothness. Thanks to careful ingredient selection and technique, it achieves a luscious, velvety consistency that practically melts on your tongue. Each spoonful offers a luxurious experience, making it a truly decadent treat that stands apart from drier or denser cheesecakes.
• Perfectly Balanced Homemade Graham Cracker Crust: Forget pre-made crusts; our homemade version provides the ideal foundation. It’s wonderfully buttery, perfectly sweet, and offers a delicate crunch that complements the creamy filling. This scratch-made crust is robust enough to hold all the delicious layers together while adding a depth of flavor that elevates the entire dessert.
• Impressive Yet Achievable: While this cheesecake looks incredibly sophisticated and ready for a gourmet bakery display, the steps involved are surprisingly straightforward and manageable for home bakers of all skill levels. We’ve broken down the process into clear, concise instructions, ensuring that you can confidently create this stunning dessert and impress everyone with your baking prowess. You absolutely have what it takes to master this recipe!

Essential Ingredients for Your Strawberry Crumble Cheesecake

Crafting the perfect cheesecake starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why it’s crucial for achieving that irresistible flavor and texture:

• **Fresh or Frozen Strawberries**: These are the undisputed stars of the show! Roasting them elevates their sweetness and adds a depth of flavor that simply can’t be achieved otherwise. Whether you opt for vibrant fresh strawberries in season or convenient frozen ones, the roasting process will transform them into intensely flavored, juicy gems that make this cheesecake truly special.
• **Granulated Sugar**: This versatile sweetener plays a double role. It sweetens the strawberries, coaxing out their natural juices and aiding in caramelization during roasting, and it provides the essential sweetness that balances the tanginess of the cream cheese in the filling.
• **Lemon Juice**: A squeeze of fresh lemon juice is a secret weapon. It brightens the flavor of the roasted strawberries, enhancing their natural sweetness and providing a slight counterpoint to the richness of the cheesecake. It’s a small addition with a big impact!
• **Graham Cracker Crumbs**: The foundation of our perfect crust! These finely crushed crumbs provide a wonderfully buttery, sweet, and slightly crunchy base that is classic for any exceptional cheesecake.
• **Unsalted Butter (Crust & Streusel)**: This golden ingredient is vital for both the crust and the streusel. In the crust, melted butter binds the graham cracker crumbs together and imparts a rich, irresistible flavor. For the streusel, cold cubed butter is essential for creating those perfect, crumbly pockets of buttery goodness.
• **Full-Fat Cream Cheese**: This is non-negotiable for a truly decadent and creamy cheesecake filling. Using full-fat cream cheese ensures that luxurious, smooth texture that melts in your mouth. Don’t compromise on this for the best results!
• **Eggs and Egg Yolk**: Eggs are crucial binders that give the cheesecake its structure and contribute to that smooth, custardy consistency. Using an additional egg yolk adds extra richness and helps prevent cracks. Always ensure your eggs are at room temperature for seamless incorporation into the batter. Remember not to over-whip them once added, as this can introduce too much air.
• **Sour Cream**: Our secret ingredient for an ultra-creamy, perfectly tangy cheesecake! Sour cream adds a delightful complexity to the flavor profile and is key to achieving that signature smooth texture, preventing the cheesecake from becoming too dense.
• **Vanilla Extract**: A classic flavor enhancer that brings all the elements of the cheesecake together. It adds warmth and depth, complementing both the sweet strawberries and the rich cream cheese.
• **Cornstarch**: This acts as a stabilizer, helping to set the cheesecake filling without making it tough. It’s particularly useful in preventing those dreaded cracks on the surface during baking and cooling.
• **Light Brown Sugar (Streusel)**: Used exclusively in the streusel topping, brown sugar lends a deep, molasses-rich sweetness and contributes to the wonderfully chewy texture of the crumble.
• **All-Purpose Flour (Streusel)**: Provides the necessary structure for the streusel, allowing it to form into those delightful coarse crumbs that bake up golden and crisp.
• **Ground Cinnamon (Streusel)**: A pinch of warm cinnamon in the streusel pairs beautifully with the roasted strawberries, adding a cozy, inviting aroma and flavor.

Step-by-Step Instructions to Master This Cheesecake

Follow these detailed steps carefully, and you’ll be on your way to creating a truly unforgettable Roasted Strawberry Crumble Cheesecake.

For the Roasted Strawberries:

• Preheat your oven to 375°F (190°C). Line a standard baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
• In a spacious mixing bowl, gently toss your prepared fresh or frozen whole strawberries with granulated sugar, a tiny pinch of salt (to enhance flavor), and a generous squeeze of fresh lemon juice. Ensure all the berries are evenly coated.
• Spread the coated strawberries out in a single layer on your prepared baking sheet. It’s crucial not to overcrowd them; ample space allows for proper roasting and caramelization, rather than steaming.
• Roast the strawberries for approximately 25-30 minutes, giving them a gentle stir halfway through the baking time. They should become wonderfully soft, incredibly juicy, and slightly caramelized around the edges. Once roasted, remove them from the oven and let them cool completely before incorporating them into the cheesecake.

For the Graham Cracker Crust:

• Adjust your oven temperature to 350°F (175°C). To prepare your 9-inch springform pan for a water bath, wrap the outside bottom tightly with a double layer of heavy-duty aluminum foil. This prevents any water from seeping in during baking.
• In a medium-sized bowl, combine the fine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir thoroughly until the mixture resembles wet sand – it should hold together when pressed.
• Firmly press this buttery mixture into the bottom of the springform pan, extending it slightly up the sides. For an even and compact crust, use the bottom of a flat-bottomed glass or your clean hands.
• Bake the crust for 10 minutes to set it and bring out its rich, nutty flavor. Afterward, set it aside on a wire rack to cool completely.

For the Streusel Topping:

• In a small bowl, whisk together the light brown sugar, all-purpose flour, fragrant ground cinnamon, and a pinch of salt.
• Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, or your fingertips (if you prefer a more tactile approach), work the butter into the flour mixture until it forms coarse, pea-sized crumbs. The key is to keep the butter cold to ensure a crumbly texture.
• Place the finished streusel in the refrigerator while you prepare the cheesecake filling. This helps keep the butter cold and the crumbs distinct.

For the Cheesecake Filling:

• Lower your oven temperature to 325°F (163°C). Prepare your water bath by filling a large roasting pan with warm water about halfway up. This will cradle your cheesecake and ensure a moist, crack-free bake.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the full-fat cream cheese on low speed until it is perfectly smooth and creamy, with no lumps remaining.
• Gradually add the granulated sugar to the cream cheese mixture, continuing to mix on low speed until it is just combined. Be sure to scrape down the sides and bottom of the bowl as needed to ensure everything is thoroughly incorporated.
• Mix in the eggs one at a time, followed by the single egg yolk. Mix on low speed *just until combined* after each addition. The goal here is to incorporate them without over-whipping, which can introduce too much air and lead to cracks.
• Finally, gently fold in the sour cream, vanilla extract, and cornstarch using a rubber spatula. Mix slowly and carefully to achieve a smooth batter while minimizing air incorporation.
• With your spatula, gently fold about ½ cup of the cooled roasted strawberries into the cheesecake batter, creating beautiful, enticing swirls. Don’t overmix; you want distinct ribbons of strawberry.

To Assemble and Bake Your Cheesecake:

• Pour half of the luscious cheesecake batter into your cooled graham cracker crust and spread it evenly across the bottom.
• Generously scatter half of the remaining roasted strawberries over this first layer of batter.
• Carefully spread the remaining cheesecake batter over the strawberries, then top with the rest of the roasted strawberries.
• Evenly sprinkle the chilled streusel topping over the entire surface of the cheesecake.
• Carefully place the foil-wrapped springform pan into the prepared water bath. Bake for approximately 70-80 minutes. The cheesecake is ready when the edges are set but the center still has a slight, delicate jiggle. If the streusel topping begins to brown too quickly, loosely tent the top with aluminum foil.
• Once baked, turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool slowly in the oven for a full hour. This gradual cooling prevents sudden temperature changes that can cause cracking.
• After the hour, remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack at room temperature, then refrigerate for at least 4 hours, or ideally, overnight. This crucial chilling period allows the cheesecake to set beautifully and develop its full flavor and texture.

Expert Tips and Tricks for the Perfect Strawberry Crumble Cheesecake

Achieving a bakery-worthy cheesecake is easier than you think with these crucial tips:

• Room Temperature Ingredients are Key: This is perhaps the most vital tip for any cheesecake! Ensuring your cream cheese, eggs, and sour cream are at room temperature allows them to cream together seamlessly, creating an incredibly smooth, lump-free batter. Cold ingredients will result in a lumpy texture and may lead to overmixing.
• Embrace the Water Bath: We know it’s an extra step, but a water bath (Bain-Marie) is a game-changer for cheesecakes. It provides a moist, even heat environment, which prevents the cheesecake from overbaking around the edges, minimizes cracking on the surface, and contributes to that signature silky-smooth texture. Don’t skip it for the dreamiest results!
• Mix with a Gentle Hand: Overmixing is the enemy of a perfect cheesecake. Incorporating too much air into the batter can cause the cheesecake to puff up significantly in the oven and then collapse and crack as it cools. Mix on low speed, and only until ingredients are just combined. Use a rubber spatula for folding in later additions.
• Patience with Chill Time: The refrigeration period is non-negotiable. Allowing your cheesecake to chill for at least 4 hours (or better yet, overnight) ensures it sets completely, firming up its texture and allowing the flavors to meld beautifully. This patience is rewarded with clean, elegant slices and an even more delicious taste.

Recommended Tools for Cheesecake Success

Having the right tools makes all the difference when baking a beautiful cheesecake:

• Springform pan (9-inch is ideal for this recipe)
• Food processor (for effortlessly crushing graham crackers)
• Mixing bowls (a variety of sizes for different components)
• Hand mixer or stand mixer with a paddle attachment (essential for creamy batter)
• Parchment paper (for lining baking sheets and springform pan bottoms)
• Pastry cutter (for making perfect streusel crumbs)
• Roasting pan (for the crucial water bath)

FAQs About Your Strawberry Crumble Cheesecake

Got questions? We’ve got answers to help you perfect your cheesecake experience:

Can I use frozen strawberries for roasting?
Absolutely! Frozen strawberries work wonderfully for roasting. There’s no need to thaw them beforehand; simply toss them directly from the freezer with the sugar, salt, and lemon juice as instructed. Roasting will concentrate their flavor just the same, giving you delicious results.

How should I store leftover cheesecake?
To maintain its freshness and creamy texture, always store your leftover cheesecake in an airtight container or tightly wrapped with plastic wrap in the refrigerator. It will remain delicious for up to 5 days. For longer storage, individual slices can be wrapped tightly in plastic wrap and then foil, and frozen for up to 3 months.

Is the water bath truly necessary for this recipe?
While technically optional, we highly recommend using a water bath if you desire the creamiest cheesecake with a perfectly smooth, uncracked surface. The water bath provides gentle, even heat, mimicking a steam bath that prevents the edges from cooking too quickly and the center from drying out. If you choose to skip it, your cheesecake will still be delicious, but the texture might be slightly denser and there’s a higher chance of surface cracks.

Can I prepare this cheesecake ahead of time?
Yes, absolutely! Cheesecake is an excellent make-ahead dessert. You can prepare the entire cheesecake the day before your event, allowing it to chill overnight in the refrigerator. This extended chilling time not only firms up the cheesecake beautifully but also allows all the delightful flavors to meld and deepen, making it even more delicious on serving day.

Storing and Freezing Instructions

Proper storage is essential to keep your delicious cheesecake fresh and enjoyable:

• Refrigerator Storage: Once completely cooled, cover the entire cheesecake with plastic wrap or transfer individual slices to an airtight container. Stored this way, it will remain fresh and delightful for up to 5 days in the refrigerator.
• Freezer Storage: For longer preservation, cheesecake freezes beautifully. Wrap individual slices tightly first in plastic wrap, then in aluminum foil, ensuring no air exposure. This method allows you to freeze the cheesecake for up to 3 months. When you’re ready to enjoy, simply thaw the frozen slices overnight in the refrigerator.

This **Roasted Strawberry Crumble Cheesecake** truly has it all: the intense sweetness of caramelized roasted strawberries, the satisfying crunch of a homemade graham cracker crust, and the luxurious silkiness of a perfectly creamy cheesecake filling. It’s a harmonious blend of textures and flavors that evokes the best of summer in every bite. Imagine the delightful fusion of a classic strawberry shortcake meeting an elegant cheesecake, and you’ll get a sense of this dessert’s magic. It’s guaranteed to be a hit at any gathering, leaving everyone craving another slice. You and your loved ones are absolutely going to adore it!

If you loved this **Roasted Strawberry Crumble Cheesecake Recipe**, please don’t forget to leave a 5-star rating and a comment below! We’d absolutely love to hear your feedback or answer any questions you might have. Join our vibrant baking community by following us on Instagram, Pinterest, and TikTok. We share so many fun and delicious things across all platforms!

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Recipe

Roasted Strawberry Crumble Cheesecake

Molly Murphy

A truly decadent cheesecake featuring a creamy filling, sweet swirls of roasted strawberries, and a delightful buttery crumble topping.

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

 

FOR THE ROASTED STRAWBERRIES

• 2 Pounds whole strawberries fresh or frozen
• ¼ cup granulated sugar
• Pinch of salt
• Juice of 1 lemon

FOR THE GRAHAM CRACKER CRUST

• 2 cups fine graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

FOR THE STREUSEL TOPPING

• ½ cup light brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 6 Tablespoons unsalted butter, cold and cubed into pea-size pieces

FOR THE CHEESECAKE FILLING

• 32 ounces full-fat cream cheese (4 blocks, room temperature)
• ¾ cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 large whole eggs (room temperature)
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ¼ cup cornstarch
• Roasted strawberries (from recipe above)

Instructions

 

Roasted Strawberries:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• If using fresh strawberries, rinse and pat them dry; hull and halve large berries. If using frozen, no need to thaw them.
  2 Pounds whole strawberries
• In a large bowl, toss strawberries with granulated sugar, a pinch of salt, and lemon juice until coated.
  ¼ cup granulated sugar, Pinch of salt, Juice of 1 lemon
• Spread strawberries in a single layer on the prepared sheet. Avoid overcrowding to ensure even roasting and caramelization.
• Roast for 25-30 minutes, stirring halfway through, until softened, juicy, and caramelized at the edges. Set aside to cool completely before use.

Graham Cracker Crust:

• Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with cooking spray and wrap the bottom tightly with heavy-duty aluminum foil to prep for a water bath.
  2 cups fine graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter, melted
• In a medium bowl, thoroughly mix graham cracker crumbs, granulated sugar, and melted butter until well combined, resembling wet sand.
• Press the mixture firmly and evenly into the bottom of the pan and slightly up the sides. Use a flat-bottomed glass or your hands to create a compact, uniform crust.
• Bake for 10 minutes, then remove from oven and set aside to cool completely before adding the filling.

Streusel Topping:

• In a small bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Whisk well to ensure no lumps.
  ½ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, pinch of salt
• Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Avoid overworking it, as this will melt the butter.
  6 Tablespoons unsalted butter, cold and cubed into pea-size pieces
• Place the streusel in the fridge to keep it chilled while you prepare the cheesecake filling.

Cheesecake Filling:

• Lower the oven temperature to 325°F (163°C). Prepare a water bath by filling a large roasting pan halfway with warm water. This will be used for baking the cheesecake.
• In the bowl of a stand mixer with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed until completely smooth and creamy, without any lumps.
  32 ounces full-fat cream cheese
• Gradually add granulated sugar to the cream cheese mixture on low speed, mixing until just combined. Scrape down the sides and bottom of the bowl frequently.
  ¾ cup granulated sugar
• Mix in the large egg yolk, then add the two large whole eggs, one at a time, beating on low speed *just until combined* after each addition. Avoid overmixing to prevent excess air.
  1 large egg yolk, 2 large whole eggs
• Gently fold in the sour cream, vanilla extract, and cornstarch with a rubber spatula until the batter is smooth. Continue to mix slowly to avoid creating air bubbles.
  1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup cornstarch
• Gently fold in ½ cup of the cooled roasted strawberries, creating beautiful, distinct swirls within the batter. Do not fully combine them.
  Roasted strawberries

Assembly:

• Pour half of the prepared cheesecake batter into the cooled, pre-baked graham cracker crust and spread it evenly with a spatula.
• Generously scatter half of the remaining roasted strawberries over this first layer of cheesecake batter.
• Carefully spread the remaining cheesecake batter over the strawberries, ensuring an even layer. Then, top with the rest of the roasted strawberries.
• Finally, sprinkle the chilled streusel topping evenly over the top of the cheesecake, ensuring good coverage.

Baking:

• Carefully place the springform pan (in its foil wrap) into the water bath. Bake for 70-80 minutes, or until the edges are set but the center still shows a slight, gentle jiggle when the pan is lightly tapped.
• If the streusel topping begins to brown too quickly before the cheesecake is set, loosely tent the top with a piece of aluminum foil without removing the cheesecake from the oven.
• Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool slowly inside the oven for one hour. After this, remove it from the oven and water bath, let it cool completely to room temperature on a wire rack, then refrigerate for a minimum of 4 hours, or ideally, overnight, for the best set and flavor.

Keyword cheesecake, strawberry, crumble, roasted strawberries, homemade cheesecake, dessert

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