Strawberry Crunch Cheesecake
A delightful dessert featuring creamy cheesecake combined with sweet strawberries and a crunchy topping, perfect for special occasions or a sweet treat at home.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 0.25 cups strawberry gelatin mix
For the topping
- 1 cup crushed shortbread cookies
- 0.5 cups freeze-dried strawberries, crushed
- 2 tbsp melted butter
For serving
- Fresh strawberries
- Whipped cream
- Strawberry syrup
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Let it cool.
Cheesecake Filling
- Beat cream cheese and sugar in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Divide the batter. Mix strawberry gelatin into one half.
- Pour half of the plain batter onto the crust. Layer with strawberry batter, and top with the remaining plain batter.
- Bake in a water bath for 55-65 minutes until the center is set. After baking, cool and refrigerate for at least 4 hours.
Topping
- Mix crushed cookies, freeze-dried strawberries, and melted butter to form the topping. Sprinkle over the chilled cheesecake.
Serving
- Top with fresh strawberries, whipped cream, and strawberry syrup before serving.
Notes
Make sure your cream cheese is softened to room temperature for easy mixing. Use fresh strawberries for best flavor; do not skip the water bath for a smooth cheesecake. Allow cooling completely before refrigerating. Cheesecake can be made ahead of time.