Strawberry Cheesecake with Granola Crust Recipe

Strawberry Cheesecake with Granola Crust Recipe

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Ingredients:

For the Granola Crust:

  • 1 cup granola (preferably honey-roasted or maple-flavored)
  • 1/4 cup melted butter
  • 1/4 cup packed light brown sugar

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup fresh or frozen strawberries, thawed and pureed

For the Strawberry Topping:

  • 1 pint fresh strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions:

Make the Granola Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the granola, melted butter, and brown sugar. Mix well until the granola is evenly coated.
  3. Press the granola mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10-12 minutes, or until golden brown. Let cool completely.

Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese until smooth. Gradually beat in the granulated sugar until light and fluffy.
  2. Beat in the vanilla extract.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the sour cream and strawberry puree until combined.
  5. Pour the cheesecake batter over the cooled crust.

Bake the Cheesecake:

  1. Place the springform pan in a water bath. To do this, wrap the bottom of the pan in foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let the cheesecake cool in the water bath for an additional hour.
  4. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  5. Once cool, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

Make the Strawberry Topping:

  1. In a medium saucepan, combine the strawberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices.
  3. Remove from heat and let cool slightly.

Assemble and Serve:

  1. Once the cheesecake is chilled, remove it from the refrigerator and remove the springform pan ring.
  2. Top the cheesecake with the cooled strawberry topping.
  3. Serve immediately or chill for additional time.

Enjoy your delicious homemade strawberry cheesecake!

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