Roasted Strawberry Cheesecake Recipe

Introduction

This roasted strawberry cheesecake is a luscious twist on a classic favorite. Roasting the strawberries intensifies their sweetness and adds depth to the creamy cheesecake. Perfect for special occasions or any time you crave a rich, fruity dessert.

Ingredients

• 2 cups (280g) finely ground graham crackers (regular or gluten free)
• 1/3 cup (67g) granulated sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, melted
• 3 lb fresh strawberries
• 1 lemon
• 2 tbsp granulated sugar
• 4 8oz blocks full fat Philadelphia cream cheese, room temp
• 3/4 cup (150g) granulated sugar
• 2 tbsp cornstarch
• 1/2 cup (120g) sour cream, room temp
• 3 large eggs, room temp
• 2 tsp vanilla extract
• Roasted strawberries, lightly mashed (about 1 3/4 cups)
• 4oz full fat Philadelphia cream cheese, room temp
• 2 cups (480g) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9” springform pan and line the bottom and sides with parchment paper, cutting strips to cover the sides and extend past the top.
2. Step 2: Blitz the graham crackers in a food processor. Mix in sugar and salt, then stir in melted butter. Press the crust mixture into the pan, covering the bottom and about two-thirds up the sides.
3. Step 3: Bake the crust for 10 minutes. If oven space allows, prepare strawberries and bake them simultaneously on the middle rack for 25-30 minutes until tender and juicy. Otherwise, bake strawberries after the crust.
4. Step 4: For the strawberries, halve or quarter large ones, toss with lemon juice and sugar, and spread on a parchment-lined baking sheet.
5. Step 5: Drop oven temperature to 325°F once baking finishes. Adjust racks with a large roasting pan on the bottom rack, filled with boiling water for a water bath.
6. Step 6: Mash half of the roasted strawberries roughly with a fork and measure about 1 3/4 cups. Set aside the other half to cool for topping later.
7. Step 7: In a large bowl, beat cream cheese on low until smooth. Add sugar and cornstarch, mixing well. Scrape bowl and beat in sour cream, then eggs one at a time, adding vanilla with the last egg. Fold in mashed roasted strawberries.
8. Step 8: Pour batter into crust and smooth the top. Place the pan on the middle rack above the roasting pan with hot water and bake for 1 hour 30 minutes. If the center wobbles like a bowl of milk, bake an additional 15 minutes until set with a slight jiggle.
9. Step 9: Turn off the oven, crack the door open, and let cheesecake cool inside for 45 minutes. Then let sit at room temperature for 20 minutes before chilling uncovered overnight.
10. Step 10: For the topping, beat cream cheese until smooth. Slowly add heavy cream while mixing, pause to add vanilla and powdered sugar, then continue adding cream. Whip on high until medium peaks form, careful not to overwhip.
11. Step 11: Spread whipped cream over the chilled cheesecake, then pile remaining roasted strawberries on top or serve on the side with syrup.
12. Step 12: Slice and enjoy your roasted strawberry cheesecake!

Tips & Variations

• Use gluten-free graham crackers to make this dessert gluten-free without compromising flavor.
• Allow the cheesecake to chill uncovered overnight to prevent sogginess and improve texture.
• For a lighter topping, fold whipped cream with mascarpone instead of cream cheese.
• Reserve some roasting juices to drizzle over the sliced cheesecake for extra moisture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the topping separate if possible and add just before serving for best texture. Reheat slices briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for roasting and texture, but if using frozen, thaw and drain excess liquid before roasting to avoid a soggy crust.

Why do you bake the cheesecake with a water bath?

The water bath helps regulate temperature during baking, preventing cracks and ensuring a smooth, creamy texture by providing gentle, even heat.

Roasted Strawberry Cheesecake Recipe

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★★★★★

4.6 from 124 reviews

This Roasted Strawberry Cheesecake combines the rich, creamy texture of classic cheesecake with the deep, intensified sweetness of oven-roasted strawberries. Featuring a buttery graham cracker crust, luscious strawberry-infused cheesecake filling, and a delicate whipped cream topping paired with roasted strawberries, this dessert is perfect for special occasions or indulgent treats. The roasting process enhances the natural flavors of the strawberries, making this cheesecake uniquely flavorful and irresistibly creamy.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 2 hours 5 minutes
• Total Time: 14 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 cups (280g) finely ground graham crackers (regular or gluten free)
• 1/3 cup (67g) granulated sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, melted

Roasted Strawberries

• 3 lb fresh strawberries
• 1 lemon
• 2 tbsp granulated sugar

Cheesecake Filling

• 4 (8oz) blocks full fat Philadelphia cream cheese, room temperature
• 3/4 cup (150g) granulated sugar
• 2 tbsp cornstarch
• 1/2 cup (120g) sour cream, room temperature
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 3/4 cups lightly mashed roasted strawberries with juices (from roasted strawberries)

Whipped Cream Topping

• 4 oz full fat Philadelphia cream cheese, room temperature
• 2 cups (480g) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the Crust: Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom and sides with parchment paper. Process the graham crackers in a food processor, then stir in sugar and salt. Add melted butter and mix until combined. Press the mixture into the bottom and about two-thirds up the sides of the pan. Bake for 10 minutes, then set aside.
2. Roast the Strawberries: Keep the oven at 350°F and line a rimmed baking sheet with parchment paper. Halve or quarter strawberries, rinse, and pat dry. Toss with lemon juice and sugar, then spread on the baking sheet and roast for 25-30 minutes until tender and fragrant.
3. Prepare for Cheesecake Baking: Lower the oven temperature to 325°F when strawberries and crust are done. Place oven racks with one in the middle and one at the bottom; put a large roasting pan on the bottom rack and fill it with water once the water boils on the stove to create a water bath.
4. Cheesecake Batter: Roughly mash half of the roasted strawberries with their juices to make about 1 3/4 cups and set aside. In a large bowl, beat cream cheese on low until smooth. Add sugar and cornstarch, then mix to combine. Fold in sour cream, then add eggs one at a time mixing on low and scraping down the bowl. Mix in vanilla and finish by folding in mashed roasted strawberries.
5. Bake the Cheesecake: Pour the batter into the crust and smooth the top. Place the cheesecake on the middle rack above the roasting pan with hot water. Bake for 1 hour and 30 minutes or until the center has a loose jiggle. If center is too wobbly, bake an additional 15 minutes. Turn off oven, crack door, and let cheesecake cool inside for 45 minutes. Then cool at room temperature for 20 minutes before refrigerating overnight uncovered.
6. Make Whipped Cream Topping: Beat cream cheese in a large bowl until smooth. Slowly add heavy cream, scraping the bowl halfway through mixing. Add vanilla and powdered sugar, then continue to mix until smooth. Whip on high until medium peaks form, careful not to overwhip.
7. Assemble and Serve: Spread whipped cream over chilled cheesecake. Top with remaining roasted strawberries and drizzle with their syrup. Slice, serve, and enjoy your decadent roasted strawberry cheesecake!

Notes

• Using a water bath while baking prevents cracks and helps the cheesecake bake evenly.
• Do not overwhip the cream topping to avoid breaking it; medium peaks are ideal for a smooth texture.
• Store leftover roasted strawberries separately in an airtight container in the refrigerator for up to 3 days.
• The cheesecake is best served after chilling overnight to set properly.
• If you don’t have space, bake the crust and strawberries separately but maintain oven temperature.

Keywords: roasted strawberry cheesecake, strawberry dessert, creamy cheesecake, graham cracker crust, roasted fruit recipes