Strawberry Crunch Cheesecake is a stunning and delicious dessert that combines the creamy richness of cheesecake with the nostalgic flavor and crunch of strawberry shortcake ice cream bars. With its buttery crust, smooth strawberry cheesecake filling, and a crumbly strawberry crunch topping, this cheesecake is perfect for special occasions, celebrations, or when you want to impress your guests.

Ingredients

For the Crust

• 2 cups (200 g) crushed Golden Oreos or graham crackers
• 1/2 cup (115 g) unsalted butter, melted

For the Cheesecake Filling

• 24 oz (675 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) sour cream
• 3 large eggs
• 2 tsp vanilla extract
• 1/4 cup (60 ml) strawberry puree
• 1-2 drops red food coloring (optional, for color)

For the Strawberry Crunch Topping

• 1 cup (120 g) crushed Golden Oreos
• 1/4 cup (30 g) freeze-dried strawberries, crushed
• 3 tbsp (45 g) unsalted butter, melted

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the crushed Golden Oreos and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the sour cream and vanilla extract, mixing until fully combined.
6. Beat in the eggs, one at a time, on low speed until just incorporated. Avoid overmixing.
7. Divide the batter into two portions. Mix the strawberry puree and food coloring (if using) into one portion.
8. Pour the plain cheesecake batter over the crust, followed by the strawberry batter. Swirl gently with a knife for a marbled effect, if desired.

Step 3: Bake the Cheesecake

9. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
10. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.

Step 4: Prepare the Strawberry Crunch Topping

11. In a bowl, mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined.

Step 5: Assemble and Chill

12. Remove the cooled cheesecake from the pan and spread the strawberry crunch topping evenly over the top. Gently press the topping to adhere.
13. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Step 6: Serve

14. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts. Serve chilled and enjoy!

Notes

• Make-ahead: This cheesecake can be prepared a day in advance for convenience and better flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

Strawberry Crunch Cheesecake is a delightful fusion of creamy cheesecake and sweet, crunchy topping that’s sure to wow your taste buds. Its vibrant flavors and stunning presentation make it a show-stopping dessert for any occasion. Try this recipe today and enjoy a slice of strawberry-infused perfection!