Here’s a delicious recipe for Strawberry Crunch Cheesecake! It combines creamy cheesecake with a strawberry crunch topping for a delightful dessert. Let’s get started:
Strawberry Crunch Cheesecake Recipe
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
For the Strawberry Crunch Topping:
- 1 cup (100g) golden Oreos or shortbread cookies, crushed
- 1 cup (100g) freeze-dried strawberries, crushed
- 3 tablespoons (45g) unsalted butter, melted
- 1-2 tablespoons granulated sugar (optional, depending on sweetness preference)
For the Strawberry Glaze (optional):
- 1 cup (150g) fresh strawberries, chopped
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down tightly.
- Bake for 10 minutes, then remove and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing just until incorporated (do not overmix).
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
3. Prepare the Strawberry Crunch Topping:
- In a food processor or zip-top bag, crush the golden Oreos or shortbread cookies into fine crumbs.
- Crush the freeze-dried strawberries into small pieces (not powder).
- Mix the cookie crumbs, strawberry pieces, melted butter, and sugar (if using) in a bowl until well combined. Set aside.
4. Make the Strawberry Glaze (optional):
- In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat until the strawberries break down and release their juices.
- Add the cornstarch slurry and cook, stirring constantly, until the mixture thickens (about 2-3 minutes).
- Remove from heat and let it cool completely before using.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Sprinkle the strawberry crunch topping evenly over the cheesecake.
- Drizzle the strawberry glaze (if using) over the top or serve it on the side.
- Slice and enjoy!
Tips:
- For a stronger strawberry flavor, add 1-2 tablespoons of strawberry jam to the cheesecake filling.
- If you don’t have freeze-dried strawberries, you can use strawberry-flavored gelatin or strawberry cake mix for the crunch topping.
- Store leftovers in the refrigerator for up to 5 days.
Enjoy your Strawberry Crunch Cheesecake! 🍓🍰
