Description
This Strawberry Crunch Cheesecake combines a creamy, smooth cheesecake base with a delightful crunch from freeze-dried strawberries and vanilla wafer cookies. A strawberry puree swirl adds a burst of fresh fruit flavor, making it a perfect dessert for strawberry lovers.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake 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 and Crunch Mix
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
- Make the cheesecake filling: Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar and continue beating until well combined. Mix in the vanilla extract and sour cream, blending until smooth. Add the eggs one at a time, beating just until incorporated after each addition. Gently fold in the strawberry puree to create a swirl effect but do not fully mix.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 55 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking.
- Prepare the crunch topping: While the cheesecake cools, roughly crush the vanilla wafer cookies and freeze-dried strawberries in a bowl. Mix in the 1/4 cup melted butter until the mixture holds together slightly.
- Chill and add topping: Refrigerate the cooled cheesecake for at least 4 hours or overnight. Before serving, sprinkle the crunch mixture evenly over the top of the cheesecake for a delicious texture contrast.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and enjoy the creamy strawberry-flavored dessert with a satisfying crunchy topping.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the batter.
- Freeze-dried strawberries add crunch without moisture, preventing sogginess.
- Allow cheesecake to cool gradually to reduce cracking.
- You can substitute vanilla wafer cookies with graham crackers if preferred.
- Strawberry puree can be made by blending fresh or frozen strawberries until smooth.
