Instructions:
Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Granola Crust:
In a food processor, pulse the granola until it resembles coarse crumbs.
Transfer the granola crumbs to a bowl and mix in the brown sugar.
Pour the melted butter over the granola mixture and stir until combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
Bake the crust in the preheated oven for about 10 minutes, then set it aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and continue to beat until well combined.
Mix in the sour cream, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the vanilla extract and lemon juice, and beat until the mixture is smooth and creamy.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled granola crust, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the center is just set and a toothpick inserted
into the middle comes out mostly clean.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
Prepare the Strawberry Topping:
In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract.
Cook over medium heat, stirring occasionally, until the strawberries release their juices and the
mixture comes to a simmer.
If you prefer a thicker topping, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the topping thickens.
Remove from heat and let the topping cool completely.
Top the Cheesecake:
Once the cheesecake is fully chilled, spread the strawberry topping over the top of the cheesecake.
Garnish with fresh strawberries and a sprinkle of granola for added texture and visual appeal.
Serve:
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
Slice and serve, enjoying the rich, creamy cheesecake with the fresh, sweet, and slightly tart strawberry
topping.
Tips for a Perfect Cheesecake:
Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs,
are at room temperature. This helps them combine more smoothly and results in a creamier filling.
Avoid Overmixing: When adding the eggs, mix just until incorporated to avoid incorporating too much air into the batter, which can cause cracks.
Water Bath: For an extra smooth and crack-free cheesecake, you can bake the cheesecake in a water
bath. Wrap the outside of the springform pan in aluminum foil and place it in a larger baking dish. Fill
the dish with hot water until it reaches halfway up the sides of the springform pan, then bake as directed.
Chilling Time: Allow the cheesecake to chill thoroughly in the refrigerator before serving. This helps the flavors to meld and the texture to firm up.
Conclusion
This Strawberry Cheesecake with Granola Crust is a delightful dessert that combines creamy, rich
cheesecake with the freshness of strawberries and the crunch of granola. It’s a perfect dessert for
special occasions or just to treat yourself and your loved ones. With a few simple steps and some
patience, you can create a show-stopping dessert that’s sure to impress. Enjoy your baking and happy eating!
