Description
A creamy cheesecake with a crunchy topping and fresh strawberries, perfect for summer.
Ingredients
Scale
- 200 g (1 3/4 cups) graham cracker crumbs
- 85 g (6 tbsp) unsalted butter, melted
- 25 g (2 tbsp) sugar
- 900 g (3 x 8 oz) full-fat cream cheese, at room temperature
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) sour cream
- 3 large eggs (about 150 g total)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 120 ml (1/2 cup) heavy cream, whipped to soft peaks
- 90 g (3 cups) crisp rice cereal, lightly crushed
- 150 g (1/2 cup) diced fresh strawberries
- 15 g (1 tbsp) sugar (for strawberries)
- 1 tsp lemon zest
- 200 g (about 1 cup) strawberry purée (optional)
- 10 g (1 tbsp) powdered sugar (for glaze)
- 1 tsp cornstarch (for glaze)
- 1/4 tsp fine salt
Instructions
- Preheat the oven to 175°C (350°F). Mix graham cracker crumbs, melted butter, and sugar until moistened. Press firmly into a 9-inch springform pan. Bake for 8–10 minutes and cool.
- Lower oven to 160°C (325°F). Beat cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and vanilla; mix, then add eggs one at a time.
- Whip heavy cream to soft peaks and fold into the filling gently until combined. Pour into the crust.
- Wrap the pan in foil and place it in a roasting pan filled with hot water. Bake for 40–45 minutes until the center is slightly wobbly. Cool in the pan.
- Chill in the refrigerator for at least 4 hours. Toss strawberries with sugar and lemon zest. Top the cheesecake with crisp rice cereal and macerated strawberries before serving. Optional: drizzle with strawberry glaze.
Notes
Chill cream cheese overnight for smoother mixing. Avoid overmixing eggs to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg