Berrylicious Strawberry Crunch Cheesecake
A delightful dessert that encases the flavors of fresh strawberries in a creamy cheesecake filling atop a crunchy graham cracker crust.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Crunchy and slightly sweet, forms the perfect base.
- 0.5 cups unsalted butter, melted Adds richness and helps bind the crust.
- 2 tbsp sugar Enhances the flavor of the crust.
For the Cheesecake Filling
- 16 oz cream cheese, softened The star ingredient for the creamy texture.
- 1 cup granulated sugar Sweetens the cheesecake.
- 3 large eggs Binds the filling together.
- 1 tsp vanilla extract Adds warmth and depth.
- 0.5 cups sour cream Incorporates tanginess.
- 0.25 cups all-purpose flour Helps stabilize the filling.
- 0.5 cups heavy cream Adds creaminess to the filling.
- 0.5 cups fresh strawberries, pureed Delivers natural strawberry flavor.
- 1 cup freeze-dried strawberries, crushed For added crunch.
For the Granola Topping
- 0.5 cups granola Provides crunch on top.
- 0.25 cups melted butter Binds the granola mixture.
- 2 tbsp sugar Enhances the sweetness.
For the Berry Sauce (optional)
- 0.5 cups fresh strawberries, chopped Bright and fresh for the sauce.
- 1 tbsp sugar Sweetens the sauce.
- 1 tbsp lemon juice Adds a zesty touch.
Instructions
Preparation of the Crust
- Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture evenly into the bottom of the pan. Bake for 8-10 minutes and then set aside to cool.
Preparation of the Cheesecake Filling
- In a large bowl, combine the softened cream cheese and granulated sugar. Beat together until smooth and creamy, about 2-3 minutes.
- Gradually add the eggs, mixing well after each addition to ensure a smooth mixture.
- Stir in the vanilla extract, sour cream, and flour until fully incorporated.
- Fold in the pureed strawberries and heavy cream until blended.
- Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Preparation of the Strawberry Crunch Topping
- In a small bowl, mix the crushed freeze-dried strawberries, granola, melted butter, and sugar until combined.
- Before serving, sprinkle this topping evenly over the chilled cheesecake.
Preparation of the Berry Sauce (optional)
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat for about 5-7 minutes, stirring occasionally, until the sauce thickens.
Serving
- Slice your cheesecake into wedges and serve with berry sauce or whipped cream.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. You can chill the cheesecake overnight for the best flavors.