Description
A delightful Strawberry Crunch Cheesecake with a creamy filling and a crunchy topping, perfect for any occasion.
Ingredients
- For the Crust
- 2 cups (200 g) Golden Oreo or vanilla sandwich cookie crumbs
- ¼ cup (60 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- For the Strawberry Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon (5 mL) vanilla extract
- ½ cup (120 g) sour cream
- ½ cup (120 g) strawberry puree
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (8 g) cornstarch
- ½ cup (75 g) finely diced fresh strawberries
- For the Strawberry Crunch Topping
- 12 Golden Oreo or vanilla sandwich cookies, crushed
- ½ cup (60 g) freeze-dried strawberries, crushed
- 4 tablespoons (56 g) unsalted butter, melted
- 1–2 tablespoons (20–30 g) strawberry jam or strawberry gelatin powder, optional
- For the Topping
- 1 cup (240 mL) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon (5 mL) vanilla extract
- Fresh strawberries, for garnish
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Combine the cookie crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then cool.
- Make the strawberry puree: Blend fresh or thawed strawberries until smooth. Measure ½ cup (120 g) for the cheesecake filling.
- Prepare the filling: Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until incorporated. Add vanilla, sour cream, strawberry puree, lemon juice, and cornstarch. Mix until smooth, then gently fold in the diced strawberries.
- Bake: Pour the filling over the cooled crust. Bake at 325°F (165°C) for 55–65 minutes, until the edges are set and the center has a slight jiggle.
- Cool gradually: Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove and cool completely at room temperature.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Make the crunch topping: Mix the crushed cookies and freeze-dried strawberries. Stir in the melted butter until the mixture resembles coarse crumbs. For a stronger strawberry flavor, mix in a little strawberry jam or strawberry gelatin powder.
- Prepare the whipped cream: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Decorate: Spread or pipe the whipped cream over the chilled cheesecake. Press the strawberry crunch mixture generously around the top and sides.
- Garnish: Add fresh strawberries on top and sprinkle with any remaining crunch mixture.
- Serve: Chill for another 30 minutes before slicing. Use a warm, sharp knife for clean slices.
Notes
- For best results, chill the cheesecake overnight.
- Use fresh strawberries for the best flavor.
- Adjust the amount of strawberry jam or gelatin powder based on your preference for sweetness and color.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg