Description
This Strawberry Crunch Cheesecake features a buttery graham cracker crust, a creamy strawberry-infused cheesecake filling, and a crunchy topping made from freeze-dried strawberries and vanilla wafer cookies. Baked to perfection and chilled to set, this dessert offers a delightful combination of creamy, tangy, and crunchy textures with a sweet strawberry flavor throughout.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 1/2 cup strawberry puree
Topping
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool completely.
- Make the filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing well to combine. Next, blend in the sour cream until incorporated. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Gently fold in the strawberry puree until the batter is evenly colored and smooth. Pour the filling over the cooled crust in the springform pan.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50 to 55 minutes. The center of the cheesecake should remain slightly jiggly when done. After baking, turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Prepare the topping: While the cheesecake cools, place the freeze-dried strawberries and vanilla wafer cookies in a food processor. Pulse until the mixture forms fine crumbs. Transfer to a bowl and stir in the melted butter until the crumbs are evenly coated and clump together.
- Assemble and chill: Spread the prepared topping evenly over the cooled cheesecake surface. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and for the flavors to meld beautifully.
Notes
- Allow the cream cheese to soften at room temperature to achieve a smooth filling without lumps.
- Crack the oven door during cooling to minimize the risk of cracks forming in the cheesecake.
- Use a springform pan for easy removal of the cheesecake after baking.
- Freeze-dried strawberries provide a crunchy texture and intense strawberry flavor in the topping.
- For best results, chill the cheesecake overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
