Strawberry Crunch Cheesecake Recipe

Introduction

If you’re a fan of the classic ice cream bar with its signature strawberry crunch coating, then this Strawberry Crunch Cheesecake will be your new favorite dessert! This decadent cheesecake combines a rich and creamy filling with a buttery graham cracker crust, all topped with an irresistible strawberry crunch layer. Whether you’re making it for a birthday, a holiday gathering, or just because, this cheesecake is sure to impress everyone at the table.

This Strawberry Crunch Cheesecake recipe is not just visually stunning, but it also boasts an incredible flavor combination of tangy cream cheese, sweet strawberries, and a delicious crunchy topping. Let’s dive into the full guide on how to make this mouthwatering cheesecake from scratch.

Ingredients

For the Graham Cracker Crust:

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

For the Cheesecake Filling:

• 3 (8 oz) blocks of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup freeze-dried strawberries, finely crushed

For the Strawberry Crunch Topping:

• 1 cup vanilla wafer cookies, crushed
• 1 cup freeze-dried strawberries, crushed
• 1/2 cup melted butter

For the Strawberry Glaze:

• 1 cup fresh strawberries, pureed
• 1/2 cup powdered sugar
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan and slightly up the sides.
4. Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract, sour cream, and heavy cream until fully combined.
4. Stir in the finely crushed freeze-dried strawberries.
5. Pour the cheesecake batter over the cooled crust, smoothing out the top.

Step 3: Bake the Cheesecake

1. Place a large pan of hot water on the lower oven rack to create steam and prevent cracks.
2. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is slightly jiggly.
3. Turn off the oven and allow the cheesecake to cool with the door slightly open for an hour.
4. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 4: Prepare the Strawberry Crunch Topping

1. In a food processor, pulse the vanilla wafer cookies and freeze-dried strawberries until you have a coarse crumb mixture.
2. Transfer to a bowl and mix in the melted butter until well combined.

Step 5: Prepare the Strawberry Glaze

1. In a saucepan, combine the strawberry puree, powdered sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and let it cool to room temperature.

Step 6: Assemble the Cheesecake

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Sprinkle the strawberry crunch topping evenly over the top and sides, pressing gently to adhere.
3. Drizzle the strawberry glaze over the top for extra flavor and decoration.
4. Slice and serve chilled.

this PIN FOR LATER

Storage Tips

• Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezer: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Store for up to 3 months. Thaw in the fridge overnight before serving.

Pro Tips for the Best Strawberry Crunch Cheesecake

1. Use Full-Fat Ingredients: Full-fat cream cheese and sour cream result in the creamiest texture.
2. Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
3. Don’t Overmix: Overmixing incorporates too much air, which can cause cracks.
4. Water Bath Trick: Place a baking pan with hot water on the lower rack to create steam and prevent cracking.
5. Chill Overnight: Allowing the cheesecake to chill overnight enhances its flavor and texture.

Frequently Asked Questions

1. Can I use fresh strawberries instead of freeze-dried strawberries?

Yes! However, freeze-dried strawberries provide a more concentrated strawberry flavor without adding excess moisture.

2. What can I use instead of graham crackers for the crust?

You can substitute graham crackers with vanilla wafers, golden Oreos, or digestive biscuits.

3. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made 1-2 days in advance and stored in the refrigerator until ready to serve.

4. What if my cheesecake cracks?

No worries! The strawberry crunch topping will cover any imperfections.

5. Can I make this without a springform pan?

A deep-dish pie pan or an 8×8 baking dish can work as an alternative, but a springform pan is best for easy removal.

Conclusion

This Strawberry Crunch Cheesecake is a showstopping dessert that’s bursting with flavor and texture. From the buttery graham cracker crust to the creamy strawberry-infused filling and the irresistible crunchy topping, every bite is pure bliss. Whether you’re making it for a special occasion or just because you crave something indulgent, this cheesecake is guaranteed to be a hit.

Try this recipe today and let us know how it turns out! Happy baking!

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