Description
This beauty was born from a picnic, a giggling niece, and a fridge full of odds and ends. What started as a “Franken-dessert” is now our most requested treat—layered with jammy berries, cubes of pound cake, and clouds of whipped cream. Whether you’re gluten-free or just craving joy on a fork, this cheesecake is pure berry magic.
Ingredients
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Crust: 18 GF graham crackers, 6 tbsp melted butter, 2 tbsp brown sugar, pinch salt
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Filling:
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32 oz cream cheese (room temp)
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¾ cup granulated sugar
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1 tbsp cornstarch
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1 tsp vanilla bean paste
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4 eggs (room temp)
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¼ cup heavy cream + ¼ cup sour cream
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1½ cups cubed GF pound cake
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1 cup strawberry jam or homemade berry compote
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Topping:
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2 cups sliced fresh strawberries
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3 tbsp sugar + 2 tbsp lemon juice (macerate)
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1 cup whipped cream + 2 tbsp powdered sugar
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Instructions
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Preheat oven to 325°F. Wrap springform pan in foil. Line bottom with parchment.
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Make crust: Combine graham crumbs, butter, sugar, and salt. Press into pan bottom & sides. Chill 15 mins.
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Berry filling: Cook 1½ cups chopped strawberries with 3 tbsp sugar & lemon juice for 10–12 mins until thick. Cool.
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Cheesecake: Beat cream cheese until smooth. Add sugar, cornstarch, and vanilla. Beat in eggs one at a time. Fold in cream, sour cream, berry jam, and pound cake cubes.
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Bake in water bath for 50–60 mins until center jiggles slightly. Turn oven off, crack door, cool 1 hour. Chill 8 hrs or overnight.
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Top with whipped cream and macerated berries before serving.
Notes
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Room temp ingredients = no lumps.
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Water bath + slow cooling = no cracks.
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Slice with hot knife for clean cuts.
- Prep Time: 30 min
- Cook Time: 60 min
Nutrition
- Calories: 950 per slice
- Sugar: 50g
- Fat: 76g
- Carbohydrates: 63g
- Protein: 14g