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Strawberry Crumble Ricotta Layered Cheesecake

5 from 5 votes
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Prep Time30 minutes
Cook Time1 hour
Resting time2 hours
Total Time3 hours 30 minutes

Ingredients

For the Roasted Strawberries:

  • 1 lb. Fresh Strawberries quartered
  • 1/3 cup Granulated Cane Sugar

For the Brown Sugar Crumb:

  • 1 cup All Purpose Flour
  • ½ cup Brown Sugar
  • ½ cup Melted Butter
  • 1 tsp. Ground Cinnamon
  • Pinch of Salt

For the Italian Ricotta Cheesecake:

  • 16 oz. Whole Milk Ricotta
  • 8 oz. Cream Cheese
  • 8 oz. Sour Cream
  • 3/4 cup Granulated Cane Sugar
  • 4 large Eggs
  • 3 tbsp All Purpose Flour
  • 3 tbsp Unsalted Butter melted
  • 2 tsp. Vanilla Extract or vanilla bean paste

For the Graham Cracker Crust:

  • 2 sleeves Graham Crackers about 16 crackers total
  • ½ cup Melted Butter

For the Topping:

  • 1/2 lb. Fresh Strawberries quartered
  • 1/3 cup Granulated Cane Sugar
  • 2-3 cups Freshly Whipped Cream

Instructions

To Make the Strawberry Crumble Portion:

  • Preheat the oven to 400F. Line a large baking pan with parchment paper.
  • Either directly on the pan or in a bowl, combine all the brown sugar crumb ingredients. Mix until crumb-like texture, then add to half of the baking pan.
  • Add the quartered strawberries to the other half of the baking pan to toss in the sugar.
  • Roast until strawberries are juicy and crumble is toasted, about 15-20 minutes. Set aside to cool.

To Make the Graham Cracker Crust:

  • Reduce the oven heat to 350F. Grease a 8-9” spring form cheesecake pan.
  • In a blender, combine the graham crackers and melted butter. Pulse until crumb-like, then press evenly along the bottom and sides of the cheesecake pan.
  • Bake for 10 minutes, then remove from heat to cool at least 10 minutes before adding filling.

To Make the Cheesecake Filling:

  • In a blender, combine all ingredients. Blend until very smooth. Scrape downs sides as needed.

To Assemble the Cheesecake:

  • Fill a little less than halfway with the ricotta filling.
  • Layer with the roasted strawberries (try not to get too much strawberry juice) and 2/3rds of the crumb. Spoon the remaining cheesecake filling on top.
  • Bake for 40-45 minutes, just until the center is set but still slightly jiggly.
  • Let cool in the oven with the door cracked for 20 minutes, then remove to chill in the fridge for at least 2-4 hours to overnight.

To Serve:

  • Toss the remaining quartered strawberries with the sugar. Set aside for 15 minutes to get juicy.
  • Top the cheesecake with the freshly whipped cream, then the juicy strawberries to enjoy!
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