Berrylicious Strawberry Crunch Cheesecake
A delightful cheesecake layered with creamy goodness and fresh strawberries, perfect for summer gatherings and celebrations.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of graham cracker crumbs Provides a buttery, crumbly texture.
- 0.5 cups 1/2 cup of unsalted butter, melted Adds richness and depth.
For the filling
- 2 cups 2 cups of softened cream cheese Brings a luscious smoothness.
- 1 cups 1 cup of powdered sugar For sweetness.
- 1 teaspoon 1 teaspoon of vanilla extract Adds warmth to the taste.
For the topping
- 1 cups 1 cup of heavy cream Brings an airy lightness.
- 2 cups 2 cups of fresh strawberries, hulled and sliced Delivers vibrant flavor.
- 0.25 cups 1/4 cup of granulated sugar Enhances the strawberries' sweetness.
- 1 cups 1 cup of strawberry crunch topping For that irresistible crunch.
Instructions
Preparation and Baking
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, mix graham cracker crumbs with melted butter until coated.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes or until lightly golden, then set aside to cool.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
Assembly
- Pour the cream cheese filling over the cooled crust and smooth the surface.
- Chill in the refrigerator for at least 4 hours or ideally overnight.
Topping
- In a small bowl, toss sliced strawberries with granulated sugar and let sit for 15 minutes.
- Once the cheesecake is set, remove from the springform pan and top with macerated strawberries and strawberry crunch topping.
- Serve and enjoy!
Notes
For best results, let the cheesecake set overnight. Avoid lumps in the cream cheese and ensure the crust cools completely before adding the filling.