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Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake Recipe

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!
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Prep Time 30 minutes
Cook Time 1 hour
Rest Time 5 hours
Total Time 6 hours 30 minutes
Course Cheesecakes

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree from fresh or frozen strawberries
  • Pink food coloring optional, for a more vibrant color

For the Strawberry Crunch Topping:

  • 1/2 cup freeze-dried strawberries
  • 1/4 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Fresh strawberries, halved for garnish

Instructions
 

    • 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.
    • 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 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.
  • 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.
  • In a small bowl, combine crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Mix until combined.
    • 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.
  • Slice the cheesecake and enjoy! Store any leftovers in the refrigerator.

     

    • 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!
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