Strawberry Crunch Cheesecake with Strawberry Cream Cheese Icing
Introduction
If you’re on the lookout for a delicious dessert that impresses both visually and with its taste, look no further than the Strawberry Crunch Cheesecake with Strawberry Cream Cheese Icing. This delightful treat combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberries, all topped with a fun and crunchy finish that is sure to bring delight to any gathering.
Why Make This Recipe
This cheesecake recipe is perfect for anyone who loves strawberries. It’s great for birthdays, celebrations, or just a weekend treat. The combination of the smooth cheesecake and the strawberry icing makes for an unforgettable dessert experience. Plus, it’s quite simple to make, even for beginners in the kitchen!
How to Make Strawberry Crunch Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup strawberry puree
- 1 tsp vanilla extract
- Pink food coloring (optional)
- 1 cup Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a springform pan and bake for 8–10 minutes. Allow it to cool.
- In a mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Then add the eggs one at a time, mixing well after each addition. Next, mix in the sour cream, strawberry puree, and vanilla extract. Pour this creamy mixture over the cooled crust.
- Bake the cheesecake for 50–60 minutes in a water bath until the edges are set. After baking, let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the topping, mix the crushed Oreos, freeze-dried strawberries, and melted butter together. Sprinkle this crunchy mixture over the cheesecake once it is completely chilled.
- To make the icing, beat together the softened cream cheese and butter. Then add the powdered sugar, strawberry puree, and vanilla extract. Drizzle this icing over the cheesecake.
- Top the cheesecake with the crunchy topping and icing, slice it up, and enjoy!
How to Serve Strawberry Crunch Cheesecake
When serving your Strawberry Crunch Cheesecake, cut it into slices and place each slice on a dessert plate. You can add a fresh strawberry on top of each slice for a decorative touch. This cheesecake pairs wonderfully with whipped cream if you’re looking to add even more indulgence!
How to Store Strawberry Crunch Cheesecake
Store any leftovers in the refrigerator. It’s best to keep the cheesecake in an airtight container or covered tightly with plastic wrap. It will stay fresh for up to one week in the fridge. For longer storage, you can freeze slices, but be sure to wrap them well to prevent freezer burn.
Tips to Make Strawberry Crunch Cheesecake
- Always use softened cream cheese to ensure a smooth filling.
- If you want a deeper pink color, you can add a few drops of pink food coloring to the cream cheese icing.
- Make sure the cheesecake cools completely before adding the toppings to prevent them from melting.
Variation
You can replace the strawberry puree with raspberry or blueberry puree for a different fruity flavor. Additionally, you can use chocolate cookies instead of Golden Oreos for a chocolatey twist.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just make sure to keep it refrigerated until you are ready to serve.
2. Can I use fresh strawberries instead of freeze-dried ones?
Yes, you can substitute fresh strawberries, but freeze-dried strawberries provide a unique crunch that adds to the texture of the dessert.
3. Is it okay to skip the water bath?
While you can skip the water bath, it helps to prevent the cheesecake from cracking and ensures a creamier texture. If you don’t use one, keep a close eye on baking time.
