Here’s everything you will need to create this scrumptious Strawberry Crunch Cheesecake:
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Strawberry Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- A few drops of pink or red food coloring (optional)
- For the Strawberry Topping:
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
- For the Crunch Topping:
- 1 cup vanilla sandwich cookies, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
Directions
Follow these steps to create your delicious Strawberry Crunch Cheesecake:
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Step 2: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Step 3: Press the mixture into the bottom of the pan and bake for 8–10 minutes until slightly golden. Let it cool.
- Step 4: In a large bowl, beat the softened cream cheese and sugar until smooth.
- Step 5: Add sour cream, eggs, strawberry puree, vanilla extract, and food coloring. Mix until well combined.
- Step 6: Pour the filling over the cooled crust, spreading evenly. Bake for 45–50 minutes, or until the center is slightly jiggly but set.
- Step 7: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Step 8: In a small saucepan, combine the diced strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Let cool completely.
- Step 9: In a bowl, mix together the crushed sandwich cookies, freeze-dried strawberries, and melted butter until crumbly.
- Step 10: Spread the strawberry topping over the chilled cheesecake and sprinkle the crunch topping generously over the top. Serve chilled.
FAQs
1. Can I use frozen strawberries?
Yes, frozen strawberries can be used for the topping; just make sure to thaw and drain excess water before using.
2. How do I store leftovers?
Store leftover cheesecake in the refrigerator, covered tightly, for up to 5 days.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just make sure to keep it refrigerated.
4. Can I replace the graham cracker crust with another type?
Yes, you can use other types of cookies or even a gluten-free crust if desired.
5. What if my cheesecake cracks while baking?
A slight crack isn’t a problem! It will still taste great, and can be masked with the topping.
Conclusion
This Strawberry Crunch Cheesecake is a showstopper that will delight both family and guests. Its creamy, strawberry-filled layers paired with a crunchy topping create an irresistible dessert that is simple yet elegant. Whether it’s a special occasion or just a weekend treat, this cheesecake is sure to be a favorite. Enjoy the delightful flavors, and happy baking!
