Strawberry Crunch Cheesecake Recipe
Indulge in the perfect dessert with this Strawberry Crunch Cheesecake Recipe! This mouth-watering treat combines the creamy richness of cheesecake with the fresh, vibrant flavor of strawberries and a delightful crunch. Perfect for any occasion, whether it's a family gathering, a celebration, or simply a sweet indulgence after dinner, this cheesecake is sure to impress your guests and satisfy your sweet tooth. In this recipe, we’ll guide you through each step, from creating a buttery graham cracker crust to topping it with luscious strawberries and a crispy finish. Get ready to create a stunning dessert that looks as good as it tastes!
Experience the perfect blend of flavors and textures with our delectable Strawberry Crunch Cheesecake! This easy-to-follow recipe features a rich and creamy cheesecake filling made with cream cheese and sour cream, set atop a buttery graham cracker crust that provides a delightful crunch. The star of the show is the vibrant strawberry topping, made from fresh, juicy strawberries tossed in sugar and lemon juice, creating a sweet and tangy burst of flavor. For an added layer of texture, a crunchy topping of crushed freeze-dried strawberries and graham cracker crumbs completes this delicious dessert. Ideal for special occasions, family gatherings, or simply a sweet treat at home, this Strawberry Crunch Cheesecake is sure to impress your guests and satisfy your sweet tooth. Follow our step-by-step instructions to create this stunning dessert that’s not only visually appealing but also irresistibly delicious!
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until the mixture is smooth.
- Pour the cheesecake filling into the cooled crust and spread evenly.
- Bake the cheesecake:
- Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the strawberry topping:
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss to coat and let sit for 15-20 minutes until the strawberries release some juice.
- Prepare the crunch topping:
In a small bowl, combine crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Mix until combined.
- Assemble the cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Top the cheesecake with the sliced strawberries and their juices, then sprinkle the crunch topping evenly over the strawberries.
- Serve:
Slice the cheesecake and enjoy! Store any leftovers in the refrigerator.
- Tips:
- For added flavor, you can mix a bit of strawberry puree into the cheesecake filling.
- You can substitute fresh strawberries with other berries if desired.
- Garnish with whipped cream for an extra touch!
- Enjoy your homemade Strawberry Crunch Cheesecake!