Strawberry Crunch Cheesecake Recipe
If you’re a fan of both cheesecake and the nostalgic flavors of strawberry shortcake ice cream bars, this Strawberry Crunch Cheesecake will be a dessert dream come true. It combines a creamy, rich cheesecake base with a crunchy strawberry and vanilla cookie topping, reminiscent of those classic frozen treats. With layers of flavor and texture, this cheesecake is as stunning as it is delicious.
Step-by-Step Instructions
1. Prepare the Cheesecake Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated in the butter and the mixture has a wet sand-like consistency.
Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Use the bottom of a glass or measuring cup to pack the crust tightly. Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add in the sour cream, vanilla extract, and flour, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
(Optional: If you’d like a strawberry swirl in your cheesecake, gently fold in strawberry jam to create a marble effect.)
3. Bake the Cheesecake
Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually, reducing the chance of cracks.
After the hour, remove the cheesecake from the oven and let it cool completely on the counter. Refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.
4. Prepare the Strawberry Crunch Topping
While the cheesecake is chilling, make the crunchy topping. In a food processor, pulse the Golden Oreos and freeze-dried strawberries (if using) into coarse crumbs. Add the strawberry gelatin powder and melted butter and pulse again until the mixture resembles a crumbly, sand-like texture.
Set the topping aside.
5. Assemble the Cheesecake
Once the cheesecake has chilled and set, carefully remove it from the springform pan and place it on a serving platter.
Generously sprinkle the strawberry crunch topping over the top of the cheesecake, pressing it gently into the surface so it sticks. You can also press the crunch topping onto the sides of the cheesecake for extra texture and visual appeal.
6. Make the Strawberry Topping (Optional)
In a small saucepan, combine the strawberry jam and water, heating over medium-low until the mixture becomes syrupy. Remove from heat and allow it to cool slightly.
Arrange fresh sliced strawberries on top of the cheesecake and drizzle the strawberry syrup over them for added flavor and a beautiful presentation.
Serving and Storing the Strawberry Crunch Cheesecake
Your Strawberry Crunch Cheesecake is now ready to serve! For the cleanest slices, use a sharp knife dipped in hot water, wiping the blade between each cut.
Store any leftovers covered in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and foil, then storing them in an airtight container for up to 3 months.
Tips for the Perfect Strawberry Crunch Cheesecake
- Room Temperature Ingredients: Ensure all your dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. This helps create a smoother, creamier batter.
- Water Bath Alternative: While a water bath is traditionally used to prevent cheesecake from cracking, this recipe can be made without one. However, you can still place a pan of hot water on the lower oven rack to create steam, which will help keep the cheesecake moist.
- Crunch Topping Variations: If you want to change things up, try using chocolate cookies or vanilla wafers instead of Golden Oreos. You can also experiment with other flavors of gelatin for a different twist on the classic strawberry crunch.
- Adding Freeze-Dried Strawberries: These intensify the strawberry flavor and add a nice visual element, but they are optional. You can find freeze-dried strawberries in most grocery stores.
Conclusion
The Strawberry Crunch Cheesecake is a fun and delightful dessert that combines creamy cheesecake with a nostalgic crunchy topping. It’s perfect for birthdays, holidays, or any special occasion where you want to impress with a dessert that’s not only visually stunning but irresistibly delicious.
With its rich cheesecake layer, tangy strawberry topping, and sweet, crunchy exterior, this recipe is sure to become a favorite in your dessert rotation. Enjoy!
Strawberry Crunch Cheesecake Recipe
If you're a fan of both cheesecake and the nostalgic flavors of strawberry shortcake ice cream bars, this Strawberry Crunch Cheesecake will be a dessert dream come true. It combines a creamy, rich cheesecake base with a crunchy strawberry and vanilla cookie topping, reminiscent of those classic frozen treats. With layers of flavor and texture, this cheesecake is as stunning as it is delicious.
Ingredients
- For the Crust:
- 2 cups crushed Golden Oreos (about 20 cookies)
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- For the Strawberry Crunch Topping:
- 10 Golden Oreos
- 10 Freeze-dried strawberries (or strawberry-flavored gelatin powder for a sweeter topping)
- 2 tablespoons unsalted butter, melted
- For the Strawberry Sauce (Optional):
- 1 1/2 cups fresh or frozen strawberries, chopped
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
1. Preheat Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks (if using a water bath).
2. Make the Crust:
In a medium bowl, combine the crushed Golden Oreos and melted butter. Stir until the crumbs are moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract, mixing until combined.
Beat in the eggs one at a time, making sure each is incorporated before adding the next.
Mix in the sour cream, heavy cream, and flour until smooth and fully blended.
4. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust.
For a water bath, place the springform pan in a larger roasting pan and add enough hot water to come halfway up the sides of the springform pan.
Bake for 55-65 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
5. Chill the Cheesecake:
Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight to fully set.
6. Make the Strawberry Crunch Topping:
In a food processor, pulse the Golden Oreos and freeze-dried strawberries (or gelatin powder) together until you have coarse crumbs.
Stir in the melted butter until combined.
Spread the strawberry crunch mixture evenly over the chilled cheesecake.
7. Make the Strawberry Sauce (Optional):
In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook until the strawberries release their juices and soften (about 5-7 minutes).
Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens.
Remove from heat and allow the sauce to cool before serving with the cheesecake.
8. Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve with a drizzle of strawberry sauce for an extra burst of flavor.
Notes
- Crust Substitution: You can use graham crackers or digestive biscuits for the crust instead of Golden Oreos.
- No Water Bath: If you prefer not to use a water bath, bake the cheesecake on the middle rack with a small dish of water on a lower rack to create moisture. However, a water bath yields a smoother texture.
- Topping Options: If you don’t have freeze-dried strawberries, using strawberry-flavored gelatin powder mixed with Golden Oreos will give the same bright crunch and sweetness.