Description
A hybrid cheesecake with a creamy filling, nutty crust, and a caramelized strawberry crunch topping, perfect for parties.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 75 g (1/3 cup) unsalted butter, melted
- 50 g (1/2 cup) toasted pecans, chopped (optional)
- 900 g (32 oz) full-fat cream cheese, room temperature
- 150 g (3/4 cup) granulated sugar
- 3 large eggs, room temperature
- 150 ml (2/3 cup) sour cream
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 300 g (2 cups) fresh strawberries, hulled and halved
- 75 g (1/3 cup) granulated sugar (for macerating)
- 50 g (1/2 cup) sliced almonds, toasted
- 40 g (1/2 cup) golden brown sugar
- 120 ml (1/2 cup) heavy cream, whipped to soft peaks
- Pinch salt
Instructions
- Preheat the oven to 175°C (350°F). Mix the crumbs, melted butter, and pecans; press into a 9-inch springform pan. Bake for 10-12 minutes. Cool for 15 minutes.
- Reduce oven to 150°C (300°F). Beat cream cheese and sugar until smooth. Avoid overbeating.
- Beat in eggs one at a time, then add sour cream, vanilla extract, and lemon juice until combined.
- Whip heavy cream to soft peaks and gently fold into the mixture.
- Pour the filling into the crust and bake in a water bath for 45-55 minutes. Turn off the oven and cool inside for 30 minutes.
- Cool to room temperature then chill for at least 4 hours.
- Cook strawberries and sugar in a saucepan until thickened. Stir in brown sugar and almonds.
- Spoon topping over chilled cheesecake before serving.
- Serve sliced, optionally dusted with powdered sugar.
Notes
For best texture and flavor, chill overnight and add strawberry crunch just before serving.
- Prep Time: 30
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 24g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg