Instructions:
Step 1: Make the Granola Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the granola, almond flour, shredded coconut (if using), and a pinch of salt. Mix until well combined.
- Add the melted butter and honey (or maple syrup) to the dry ingredients and stir until everything is well coated.
- Press the granola mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down tightly.
- Bake the crust in the preheated oven for about 10-12 minutes, or until it’s golden brown and crisp. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Lower the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer. This should take about 3-4 minutes on medium speed. Scrape down the sides as needed.
- Add the granulated sugar, powdered sugar, and vanilla extract. Beat again until fully combined and smooth.
- Add the sour cream and heavy cream, mixing until smooth and fluffy.
- Add the eggs, one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix.
- Pour the cheesecake mixture into the cooled granola crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
- Place the cheesecake in the oven and bake at 325°F (163°C) for about 50-60 minutes. The edges should be set, but the center should still have a slight jiggle.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- After the hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.
Step 4: Prepare the Strawberry Topping
- In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Stir to coat the strawberries evenly with sugar.
- If you want a thicker topping, mix the cornstarch with the water in a small bowl to create a slurry. Add the slurry to the saucepan with the strawberries. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the mixture thickens.
- Once thickened, remove from heat and allow to cool to room temperature before spreading over the cheesecake.
Step 5: Assemble and Serve
- Once the cheesecake has chilled, spread the strawberry topping over the top, covering the surface evenly.
- Optionally, garnish with additional whole strawberries or mint leaves for a beautiful presentation.
- Remove the cheesecake from the springform pan and place it on a serving plate. Slice, serve, and enjoy!
Tips for the Perfect Strawberry Cheesecake:
- Don’t overmix the filling: Be gentle when mixing the cheesecake filling, as overmixing can cause air bubbles, which may lead to cracking during baking.
- Chill the cheesecake: Make sure to chill the cheesecake long enough for it to set properly. Overnight chilling is best for achieving the perfect texture.
- Granola variety: If you’re using store-bought granola, choose one without too much added sugar, or make sure it’s a flavor that complements the tanginess of the cheesecake, like plain, honey, or nutty granola.
- Strawberry topping: If you prefer a fresher, lighter topping, simply slice the strawberries and toss them with a bit of sugar and lemon juice without cooking them down.
Serving Suggestions:
- This Strawberry Cheesecake is perfect for a summer dessert, but it can be enjoyed year-round.
- Pair it with a glass of dessert wine like Moscato or Prosecco.
- It’s a great addition to a holiday table, special occasion, or any time you need a crowd-pleasing treat.
This Decadent Strawberry Cheesecake with Granola Crust brings together the best of both worlds: creamy cheesecake with a satisfying, crunchy granola crust and a fresh, sweet strawberry topping. What do you think? Would you like to try this for a special occasion or just because?