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Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 15m
  • Total Time: 4h 35m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Crunch Cheesecake features a creamy and fluffy cream cheese filling mixed with fresh strawberries, set on a buttery graham cracker crust, and topped with a delightful strawberry crunch made from strawberry gelatin, vanilla wafer cookies, and freeze-dried strawberries. Perfectly chilled for a refreshing dessert that combines smooth textures with a crispy topping.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 2 cups fresh strawberries, chopped

Strawberry Crunch Topping

  • 1/2 cup strawberry gelatin powder
  • 1/2 cup unsalted butter
  • 1 1/2 cups crushed vanilla wafer cookies
  • 1 1/2 cups freeze-dried strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Combine Crust Ingredients: In a medium-sized mixing bowl, mix together the graham cracker crumbs and granulated sugar.
  3. Add Butter: Stir in the melted unsalted butter until all crumbs are evenly coated and well combined.
  4. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  5. Bake Crust: Bake in the preheated oven for 10 minutes then remove and allow to cool completely to set the base.
  6. Beat Cream Cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and creamy using an electric mixer.
  7. Add Powdered Sugar: Gradually add powdered sugar while continuing to beat until the mixture is fluffy and well combined.
  8. Incorporate Vanilla: Add vanilla extract and beat for another 30 seconds to fully incorporate flavor.
  9. Whip Heavy Cream: In a separate bowl, whip heavy cream on high speed until stiff peaks form.
  10. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airiness.
  11. Add Strawberries: Chop fresh strawberries into small pieces and fold them gently into the cheesecake batter for bursts of fruit flavor.
  12. Pour Filling: Pour the cheesecake mixture onto the cooled crust and smooth the top evenly with a spatula.
  13. Chill Cheesecake: Refrigerate for at least 4 hours or overnight to allow the cheesecake to set firmly.
  14. Melt Butter for Topping: In a medium saucepan over medium heat, melt the unsalted butter completely.
  15. Add Gelatin: Stir the strawberry gelatin powder into the melted butter until smooth and thoroughly mixed.
  16. Combine Cookies: Add crushed vanilla wafer cookies to the saucepan and stir to coat them well with the gelatin butter mixture.
  17. Add Freeze-Dried Strawberries: Stir in freeze-dried strawberries, breaking up larger pieces to distribute evenly throughout the crunch topping.
  18. Apply Topping: Evenly spread the strawberry crunch topping over the chilled cheesecake, pressing gently so it adheres well.
  19. Final Chill: Return the cheesecake to the refrigerator for an additional 30 minutes to firm up the topping before serving.
  20. Remove Pan: Carefully remove the sides of the springform pan to reveal the cheesecake.
  21. Serve: Slice and enjoy the creamy, fruity, and crunchy textures of the strawberry crunch cheesecake.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Use fresh strawberries for best flavor and texture in the filling.
  • Allow the crust to cool completely before adding the filling to prevent melting or sogginess.
  • Chilling time is critical to achieve the proper firmness of the cheesecake.
  • The crunch topping adds both texture and strawberry flavor that complements the creamy filling.
  • For easier removal, run a knife around the edge before unlatching the springform pan.
  • Can be stored covered in the refrigerator for up to 3 days.

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Find it online: https://speedyhomecooking.com/strawberry-crunch-cheesecake-recipe/