Strawberry Crumble Cheesecake
, About 12 h (mostly cooling and chilling)
A baked graham-crust cheesecake swirled with strawberry jam and topped with buttery cinnamon crumble.
| prepPreheat oven to 375°F / 190°C | |||||||
| prepLine a springform pan with parchment paper | |||||||
| 190 g graham cracker crumbs | Mix, press into pan, bake 375°F / 190°C, 8-10 min, cool | Pour filling onto cooled crust | Swirl in jam, top with crumble | Bake 450°F / 230°C 8 min, then 200°F / 95°C 50 min | Oven off, rest 1 hr; sit 2 hrs; chill 6-8 hrs | ||
| 50 g granulated sugar | |||||||
| 2 tsp cinnamon | |||||||
| 115 g unsalted butter, melted (for the crust) | |||||||
| 95 g all-purpose flour (for the crumble) | Mix crumble, chill | ||||||
| 2 tbsp cornstarch | |||||||
| 50 g light brown sugar, packed | |||||||
| 50 g granulated sugar (for the crumble) | |||||||
| 1/2 tsp ground cinnamon | |||||||
| 1/4 cup + 85 g unsalted butter, melted (for the crumble) | |||||||
| 3 packages (225 g each) full-fat cream cheese, room temperature | Beat cream cheese, sugar & flour 2 min | Beat in eggs one at a time | Mix in sour cream, vanilla & lemon | ||||
| 1 cup + 225 g granulated sugar (for the filling) | |||||||
| 2 tbsp all-purpose flour (for the filling) | |||||||
| 3 eggs, room temperature | |||||||
| 180 g sour cream | |||||||
| 1/2 tsp vanilla extract | |||||||
| 1/2 tsp lemon juice | |||||||
| 255 g strawberry preserves or jam | |||||||
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