🧈 Ingredients
Granola Crust
2 cups granola (oats-based, lightly sweetened)
4 tbsp melted butter
2 tbsp honey or brown sugar
Pinch of salt
Cheesecake Filling
680 g (24 oz) cream cheese, room temperature
1 cup granulated sugar
1 cup heavy cream or sour cream
3 large eggs, room temperature
1 tbsp vanilla extract
1 tbsp lemon juice
Zest of ½ lemon (optional but 🔥)
1 tbsp cornstarch or flour
Strawberry Topping
2 cups fresh strawberries, sliced
⅓ cup sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water
🥣 Instructions
- Make the Granola Crust
Preheat oven to 170°C (340°F).
Pulse granola in a food processor until coarse crumbs.
Mix with melted butter, honey, and salt.
Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool. - Cheesecake Filling
Beat cream cheese until smooth (no lumps).
Add sugar and mix until creamy.
Add cream, vanilla, lemon juice, zest, and cornstarch.
Add eggs one at a time, mixing gently.
Pour over cooled crust. - Bake
Place pan on middle rack.
Bake 55–60 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door open, let cheesecake cool 1 hour (prevents cracks).
Refrigerate 4+ hours or overnight. - Strawberry Topping
Cook strawberries, sugar, and lemon juice over medium heat.
Add cornstarch slurry, stir until thick and glossy.
Cool completely, then spread over cheesecake.