STRAWBERRY CRUNCH CHEESECAKE
This Strawberry Crunch Cheesecake is a perfect combination of creamy cheesecake, fresh strawberries, and a crunchy topping. It's a show-stopping dessert that's perfect for any special occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup golden Oreos, crushed
- ¼ cup unsalted butter, melted
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, pressing it down firmly to form an even layer.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream until the filling is smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the Strawberry Topping:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly.
- Let the strawberries macerate for 15-20 minutes, stirring occasionally.
Prepare the Crunch Topping:
- In a food processor, pulse the freeze-dried strawberries and golden Oreos until they are finely crushed.
- Transfer the crushed mixture to a bowl and stir in the melted butter until well combined.
Assemble the Cheesecake:
- Spread the macerated strawberries evenly over the top of the chilled cheesecake.
- Sprinkle the crunch topping over the strawberries, pressing it down gently to adhere.
Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving platter.
- Slice and enjoy your Strawberry Crunch Cheesecake!
Notes
- Fruit Variations: Feel free to use other berries like blueberries or raspberries for a different flavor.
- Make-Ahead: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
- Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator. It should keep well for up to 3 days.
- Freezing: The cheesecake (without the strawberry and crunch topping) can be frozen for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.