Gluten Free Roasted Strawberry Cheesecake Recipe

1. In a medium bowl, mix 3 Cups (420g) Finely Ground Graham Crackers, ½ Cup (100g) Granulated Sugar, and a Pinch Of Kosher Salt.
2. Stir in ¾ Cup (165g) Unsalted Butter, Melted, until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of the 8-inch springform pan, using a flat-bottomed glass or measuring cup to get an even layer.
4. Bake at 350°F (175°C) for 8–10 minutes, then let cool before adding filling.

1. Keep oven at 350°F.
2. Hull and slice roughly 3lbs of Fresh Strawberries. Place on a baking sheet lined with parchment.
3. Toss with the juice of 1 Lemon and 2 Tbsp Granulated Sugar.
4. Roast for 25–30 minutes, stirring once, until syrupy and fragrant. Let cool, then lightly mash to measure about 1¾ Cups for the filling.

1. In a large mixing bowl, beat 4 Blocks (8oz Each) Cream Cheese until smooth, about 2–3 minutes.
2. Add ¾ Cup (150g) Granulated Sugar and 2 Tbsp Cornstarch, beating until fluffy.
3. Mix in ½ Cup (120g) Sour Cream, Room Temp and 2 Tsp Vanilla Extract.
4. Add 3 Large Eggs, Room Temp, one at a time, mixing just until combined.
5. Fold in 1¾ Cups Roasted Strawberries until evenly distributed.
6. Pour the batter over the cooled crust and smooth the top.
7. Reduce oven temperature to 325°F.
8. Prepare a water bath by placing a roasting pan on the bottom rack of your oven, fill with  6 cups of boiling water and bake for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
9. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Then remove, cool to room temp for at least 30 minutes, and refrigerate at least 4–6 hours or overnight.

1. In a large chilled bowl, beat 4oz Cream Cheese, Room Temp until creamy.
2. Add 2 Cups (480g) Heavy Whipping Cream and whip until thickened.
3. Mix in 2 Tbsp Powdered Sugar and 1 Tsp Vanilla Extract. Whip to stiff peaks.
4. Spread or pipe over the chilled cheesecake. Garnish with extra roasted strawberries if desired.

Prep Time: 35 minutes 

Cook Time: 1 hour 15 minutes

Cool Time: 5–7 hours (includes oven cooling + refrigeration)

Total Time: 7–8 hours

Servings: 12–14 slices

Calories per Serving: 430 calories