This Strawberry Cheesecake with a Granola Crust is a delightful twist on the classic dessert. The crunchy granola base adds texture and flavor, while the creamy cheesecake is perfectly balanced with the sweet and slightly tart strawberry topping. It’s an easy and refreshing dessert for any occasion, from casual family gatherings to elegant dinner parties.
Ingredients:
For the Granola Crust:
- 2 cups granola (plain or honey-flavored)
- 1/4 cup melted butter
- 2 tbsp honey or maple syrup
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
Instructions:
1. Prepare the Granola Crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the granola until it resembles fine crumbs.
- Mix in the melted butter and honey (or maple syrup) until well combined.
- Press the mixture firmly into the bottom of a springform pan to create an even crust.
- Bake the crust for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract, mixing well.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Gently mix in the sour cream and heavy cream until smooth.
- Pour the cheesecake filling over the cooled granola crust.
3. Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 45–50 minutes at 350°F (175°C) or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly open.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
- In a saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries release their juices, about 5–7 minutes.
- If desired, add cornstarch to thicken the sauce. Cook for another 2–3 minutes until thickened.
- Allow the strawberry sauce to cool completely before spreading it over the chilled cheesecake.
5. Serve:
- Once the cheesecake has chilled, remove it from the springform pan.
- Spread the cooled strawberry topping evenly over the cheesecake.
- Slice and serve!
Enjoy your delicious Strawberry Cheesecake with Granola Crust!