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Close-up shot of a Strawberry Crumble Cheesecake showing the dense off-white center and glossy strawberry compote layer.

The Ultimate Strawberry Crumble Cheesecake Experience

This breathtaking Strawberry Crumble Cheesecake features a baked digestive biscuit crust, a smooth off-white cheesecake center, glossy ruby-red strawberry compote, and a crispy golden-baked buttery streusel crumble topping.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Crumble Cheesecake Ingredients
  • 2 cups crushed digestive biscuits Substitute graham crackers if needed.
  • 6 tbsp melted unsalted butter
  • 2 tbsp granulated sugar
  • 24 oz full-fat cream cheese Must be softened to room temperature.
  • 1 cup granulated sugar
  • 3 large eggs Room temperature.
  • 0.5 cup sour cream Room temperature.
  • 1 tbsp vanilla extract
  • 2 cups chopped strawberries Fresh preferred.
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch Mixed with 1 tbsp cold water.
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar
  • 6 tbsp cold unsalted butter Cubed.

Equipment

  • 1 9-inch springform pan Essential for perfectly releasing the crust.
  • 1 Stand mixer or hand mixer For blending the cream cheese smoothly.

Method
 

Step-by-step instructions
  1. Preheat oven to 325°F (165°C). Mix crushed digestive biscuits, melted butter, and sugar. Press firmly into a parchment-lined 9-inch springform pan. Bake for 10 minutes until a golden-brown crust forms. Let cool completely.
  2. Beat softened cream cheese and sugar until smooth. Add eggs one at a time on low speed. Gently fold in sour cream and vanilla extract. Pour over the cooled crust.
  3. In a saucepan, simmer chopped strawberries, sugar, and lemon juice for 8 minutes. Whisk cornstarch with water, add to the pan, and cook 2 more minutes until it becomes a thick, glossy ruby-red compote. Remove from heat and cool slightly.
  4. Whisk flour and brown sugar together. Cut in cold cubed butter until uneven rustic clusters form.
  5. Spoon the cooled strawberry compote over the unbaked cheesecake. Sprinkle the streusel clusters evenly on top. Bake at 325°F (165°C) for 60-70 minutes until edges are set but the center has a slight jiggle.
  6. Turn the oven off, crack the door, and let cool inside for 1 hour. Transfer to the refrigerator and chill for at least 6 hours before slicing and serving.

Notes

Tip 1: Ensure all dairy is at room temperature to avoid a lumpy cheesecake batter.
Tip 2: Do not skip the slow cooling process in the oven; this prevents the cheesecake from cracking.