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.
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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
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the crushed Golden Oreos and melted butter. Mix until the crumbs are evenly coated.
- 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
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until fully combined.
- Beat in the eggs, one at a time, on low speed until just incorporated. Avoid overmixing.
- Divide the batter into two portions. Mix the strawberry puree and food coloring (if using) into one portion.
- 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
- 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.
- 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
- In a bowl, mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined.
Step 5: Assemble and Chill
- Remove the cooled cheesecake from the pan and spread the strawberry crunch topping evenly over the top. Gently press the topping to adhere.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
Step 6: Serve
- 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!
Frequently Asked Questions
Can I make the Strawberry Crunch Cheesecake ahead of time, and if so, how should I store it?
Yes, this cheesecake is perfect for making ahead! You can prepare the entire cheesecake, including the topping, a day in advance. Store it in the refrigerator, covered, for up to 5 days. For longer storage, you can freeze slices tightly wrapped in plastic wrap for up to 3 months; thaw them overnight in the refrigerator before serving.
What are some ingredient substitutions I can make if I don’t have Golden Oreos or freeze-dried strawberries?
For the crust, you can substitute graham crackers for the Golden Oreos, using the same 2 cups (200g) amount. For the strawberry crunch topping, if you don’t have freeze-dried strawberries, you can use about 1/4 cup of finely chopped fresh strawberries, but note that this may add moisture and affect the crunchiness; you might need to adjust the butter amount slightly. Alternatively, use strawberry-flavored cookies, crushed, in place of the freeze-dried strawberries.
How do I know when the Strawberry Crunch Cheesecake is perfectly baked?
The cheesecake is done when the edges are set and the center is slightly jiggly. This typically takes 60-70 minutes at 325°F (160°C). You can also gently tap the side of the pan; if the center jiggles slightly, it’s ready. An instant-read thermometer inserted into the center should read around 150°F (66°C).
Can I double or scale up this Strawberry Crunch Cheesecake recipe?
Yes, you can scale up the recipe. For a larger cheesecake, double all the ingredients and use a larger springform pan, such as a 12-inch pan. You might need to increase the baking time slightly, and it’s advisable to use a larger roasting pan for the water bath. Be sure to monitor the baking process closely to ensure even cooking.
What are the main nutritional benefits of the ingredients in this Strawberry Crunch Cheesecake?
Cream cheese provides calcium and protein. Eggs contribute protein and essential nutrients. Strawberries are a good source of Vitamin C and antioxidants. While this is a dessert, the ingredients offer some nutritional value alongside the delicious flavor.
Strawberry Crunch Cheesecake
A delicious strawberry crunch cheesecake that combines creamy cheesecake with a crunchy topping and sweet strawberries.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups graham cracker crumbs finely ground
- 0.5 cups butter melted
- 1 pound cream cheese softened
- 1 cup sugar
- 3 eggs large
- 2 cups fresh strawberries sliced
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C).
- Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture into a 9-inch springform pan to form the crust.
- Beat together the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well.
- Pour the cream cheese mixture over the crust. Bake for 50-60 minutes.
- Allow to cool, then top with sliced strawberries before serving.
Notes
Refrigerate overnight for best results.
