Here’s a delightful recipe for a Decadent Strawberry Cheesecake with a crunchy granola crust. It’s a perfect blend of creamy cheesecake and sweet, tangy strawberries, complemented by the crunch of granola.
Decadent Strawberry Cheesecake with Granola Crust
Ingredients
For the Granola Crust:
- 2 cups granola (store-bought or homemade)
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Topping:
- 1 lb (450g) fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare the Granola Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the granola, melted butter, and brown sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it down evenly.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Beat in the sour cream and flour until the mixture is smooth and well combined.
- Pour the cream cheese mixture over the cooled granola crust, spreading it evenly.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, or overnight.
- Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer.
- Stir in the cornstarch mixture and cook for an additional 2-3 minutes, or until the sauce thickens. Remove from heat and let it cool to room temperature.
- Assemble and Serve:
- Remove the cheesecake from the refrigerator and carefully release the sides of the springform pan. Place the cheesecake on a serving platter.
- Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
- Garnish with additional fresh strawberries or mint leaves, if desired.
- Enjoy:
- Slice and serve your Decadent Strawberry Cheesecake with Granola Crust. It’s a perfect treat for any occasion!
This cheesecake combines the creamy texture of the filling with the delightful crunch of the granola crust and the fresh sweetness of strawberries, making it truly irresistible!
