Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 1/2 cups graham cracker crumbs

  3. 1/2 cup old fashioned oats

  4. 3 tbsp. brown sugar

  5. 1/8 tsp. salt

  6. 5 tbsp. melted butter

  7. 1 tsp. vanilla extract

  8. Filling:

  9. 1/4 cup water

  10. 1 tbsp. powdered unflavored gelatin

  11. 336 g cream cheese, room temperature

  12. 1 cup heavy whipping cream

  13. 1 cup sugar

  14. 1 tbsp. lemon juice

  15. 3 cups stemmed, chopped fresh strawberries

  16. Topping:

  17. 2 pints stemmed, sliced fresh strawberries

  18. 1/3 cup strawberry jam

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Preheat oven to 350 degrees. Combine the graham crumbs, oats, brown sugar and salt in a food processor. Add melted butter and vanilla and process until evenly moistened. Press the crust mixture into the bottom and up the sides of a 9 inch springform pan. Bake crust about 10 to 12 minutes until dark golden brown. Transfer the crust to a rack and cool completely.

  3. For Filling:

  4. Place the 1/4 cup water in a small saucepan. Sprinkle the gelatin over the water and let stand 10 minutes. Cook, stirring, over low heat until gelatin is dissolved. Combine cream cheese, cream, sugar and lemon juice in a large bowl and beat until smooth. Place the strawberries in a food processor and puree. Beat the strawberry puree into the cream cheese mixture. Beat in the gelatin until smooth. Pour the filling into the cooled crust. Cover and refrigerate overnight.

  5. For Topping:

  6. Place sliced strawberries in a medium bowl. Place the jam in a small saucepan and stir over low heat until melted. Pour the melted jam over the strawberries and gently to coat. Spoon the topping over the cheesecake. Refrigerate 1 hour.

  7. Run a knife around the pan sides to loosen the crust. Remove pan sides and serve cheesecake.


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