Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of strawberries, all topped with a crunchy, buttery topping. It’s a perfect treat for special occasions or simply when you’re craving something indulgent.

Ingredients

Essential Ingredients for the Cheesecake:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
• For the Filling:
  • 4 (8 oz) packages of cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 cups fresh strawberries, hulled and chopped
• For the Crunch Topping:
  • 1/2 cup freeze-dried strawberries
  • 1/2 cup vanilla wafer cookies
  • 1/4 cup melted butter

Optional Additions and Variations:

• Chocolate drizzle for extra sweetness
• Whipped cream for topping
• Mint leaves for garnish

Preparation

Preparing the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Making the Strawberry Crunch Topping:

1. In a food processor, pulse freeze-dried strawberries and vanilla wafer cookies until finely crushed.
2. Transfer to a bowl and mix in melted butter until the mixture resembles wet sand.

Cheesecake Filling

Mixing the Filling:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Gradually add sugar and vanilla extract, beating until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in sour cream and heavy cream until the mixture is smooth.
5. Gently fold in the chopped strawberries.

Baking Instructions

Preheating and Baking:

1. Pour the cheesecake filling over the prepared crust.
2. Bake in the preheated oven for 55-65 minutes, or until the center is set and slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Cooling the Cheesecake:

1. Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
2. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Assembly

Adding the Crunch Topping:

1. Once the cheesecake is thoroughly chilled, remove it from the springform pan.
2. Sprinkle the strawberry crunch topping evenly over the cheesecake.

Chilling the Cheesecake:

1. For best results, chill the assembled cheesecake for an additional hour before serving.

Serving Suggestions

Garnishing Ideas:

1. Garnish with fresh strawberries or a dollop of whipped cream.
2. Add a mint leaf for a pop of color and freshness.

Pairing with Other Desserts:

1. Serve alongside a scoop of vanilla ice cream.
2. Pair with a glass of champagne or a light, fruity wine.

Tips for Success

Avoiding Cracks in the Cheesecake:

1. Make sure all ingredients are at room temperature before mixing.
2. Avoid overmixing the batter to prevent air bubbles.

Ensuring the Perfect Texture:

1. Bake the cheesecake in a water bath to maintain a moist environment.
2. Let the cheesecake cool gradually to avoid sudden temperature changes.

Storage Tips

Storing Leftovers:

1. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing Instructions:

1. Wrap individual slices in plastic wrap and then in aluminum foil.
2. Freeze for up to 2 months and thaw in the refrigerator before serving.

Variations

Making It Chocolatey:

1. Add a chocolate ganache layer on top of the cheesecake before adding the crunch topping.
2. Mix chocolate chips into the filling for a delicious twist.

Using Different Fruits:

1. Substitute strawberries with raspberries, blueberries, or a mix of your favorite berries.
2. Use peach slices or mango for a tropical flavor.

FAQs

1. Can I Use Frozen Strawberries?
   • Yes, but make sure to thaw and drain them well before using to avoid excess moisture.
2. What Type of Cream Cheese is Best?
   • Full-fat cream cheese is recommended for the creamiest texture.
3. Can I Make This Ahead of Time?
   • Absolutely! You can make the cheesecake a day in advance and add the topping just before serving.
4. How Long Will It Last?
   • When stored properly, the cheesecake will last up to 5 days in the refrigerator.
5. Can I Make Mini Cheesecakes?
   • Yes, use a muffin tin with liners for individual servings and adjust the baking time accordingly.

Conclusion

Strawberry Crunch Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the sweet and tangy flavors of strawberries, all topped with a delicious crunch. It’s a perfect treat for any occasion, and with these simple steps, you can easily make it at home. Give this recipe a try and enjoy a scrumptious dessert that everyone will love!

Yield: 12

Strawberry Crunch Cheesecake Recipe

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Strawberry Crunch Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of strawberries, all topped with a crunchy, buttery topping. It's a perfect treat for special occasions or simply when you're craving something indulgent.

Ingredients

• Crust Ingredients:
• 1lb vanilla cream cookies, about 34 cookies, divided
• 6 tablespoons butter, melted
• Filling Ingredients:
• 1 small box, 3.3 oz, strawberry gelatin
• 1 cup boiling water
• 2 bricks, 8 oz each, cream cheese, softened
• 3/4 cup granulated sugar
• 2 cups, heavy whipping cream
• 1/2 cup powdered sugar
• 10 strawberry wafer cookie, about 4 oz
• Topping:
• About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip

Instructions

Crust Directions:Place 26 cookies into food processor and process until they are fine crumbs.

Add melted butter and process until crumbly and a wet sand-like texture. Press evenly into the bottom of a greased 10" springform pan to create the crust.

Freeze for 15 minutes.Filling Directions:Combine boiling water and gelatin and mix for 2 minutes until dissolved. Set aside to cool. Do not refrigerate.In a separate bowl, beat together cream cheese and granulated sugar until smooth.

Set aside.In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once.

Place half of the whipped cream mixture with the cream cheese and half with the gelatin.

Beat cream cheese together until smooth and whisk gelatin together until smooth.Pour half of the strawberry mixture on the crust. Freeze for 15 minutes.

Remove from the freezer and add the cream cheese mixture and top with remaining strawberry mixture.Coarsely crush remaining vanilla cream cookies and strawberry wafers.

You can coarsely shop with a tart shaper or place into a sandwich bag, seal and crush with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color.

Mix cookies together and sprinkle on top. Refrigerate for 4 hours or until ready to serve.Before serving, top with whipped topping if desired.