Strawberry Crunch Cheesecake Recipe

Looking for a dessert that’s as delicious as it is beautiful? This Strawberry Crunch Cheesecake is a showstopper! It combines a rich, creamy cheesecake base with a sweet, crunchy strawberry topping reminiscent of the nostalgic strawberry shortcake ice cream bars. Perfect for any special occasion, this cheesecake is sure to wow your guests with its flavor and presentation. Let’s dive in and learn how to make this irresistible dessert!

this Recipe

What Is Strawberry Crunch Cheesecake?

Strawberry Crunch Cheesecake is a creamy, baked cheesecake with a graham cracker crust, topped with a crunchy strawberry crumble that mimics the flavor and texture of the iconic strawberry shortcake ice cream bars. The crunch topping is made from crushed golden Oreos, freeze-dried strawberries, and butter, which adds both sweetness and texture to the smooth cheesecake. With layers of strawberry flavor and a perfect balance of creamy and crunchy, this dessert is truly a treat for the senses!

Ingredients List for the Crust

• 2 cups graham cracker crumbs: Provides the base for the cheesecake and a light crunch.
• ¼ cup granulated sugar: Adds sweetness to the crust.
• ½ cup unsalted butter, melted: Binds the graham cracker crumbs together.

Ingredients List for the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened: The rich, creamy base of the cheesecake.
• 1 cup granulated sugar: Sweetens the cheesecake filling.
• 3 large eggs: Provide structure and help the cheesecake set.
• ½ cup sour cream: Adds creaminess and a slight tang to balance the sweetness.
• ¼ cup heavy cream: Ensures a smooth and creamy texture.
• 1 tablespoon vanilla extract: Enhances the flavor of the cheesecake.
• 1 cup strawberry puree: Gives the cheesecake a burst of fresh strawberry flavor.

Ingredients List for the Strawberry Crunch Topping

• 15 Golden Oreo cookies, crushed: Adds crunch and flavor to the topping.
• ½ cup freeze-dried strawberries, crushed: Provides the strawberry flavor and color.
• ¼ cup unsalted butter, melted: Helps bind the crumble together.

Ingredients List for the Strawberry Sauce (Optional)

• 2 cups fresh or frozen strawberries: The base of the sauce.
• ¼ cup granulated sugar: Sweetens the sauce.
• 1 tablespoon lemon juice: Balances the sweetness and enhances the strawberry flavor.
• 1 tablespoon cornstarch + 1 tablespoon water: Thickens the sauce.

Substitutions and Variations

• Oreos: If you don’t have Golden Oreos, you can use Nilla wafers or graham crackers for the crunchy topping.
• Fruit variations: You can substitute the strawberries with raspberries or mixed berries for a different flavor profile.
• No-bake cheesecake option: If you prefer a no-bake cheesecake, you can skip the eggs and bake time, and chill the cheesecake instead of baking it.
• Gluten-free: Use gluten-free graham crackers and cookies to make the crust and topping gluten-free.

Step-by-Step Cooking Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or nonstick spray, and line the bottom with parchment paper.
• Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture into the bottom of the prepared springform pan, pressing it down firmly and evenly.
• Bake the crust: Bake the crust for 8-10 minutes until golden and set. Remove from the oven and let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

• Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
• Add the sugar and mix: Gradually add the sugar and beat until fully combined.
• Add eggs one at a time: Add the eggs one at a time, beating on low speed until each egg is just incorporated.
• Mix in sour cream, heavy cream, and vanilla: Stir in the sour cream, heavy cream, and vanilla extract until the mixture is smooth and well combined.
• Swirl in strawberry puree: Gently fold in the strawberry puree, creating swirls for a marbled effect.

3. Bake the Cheesecake

• Pour the filling: Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
• Prepare a water bath: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
• Bake the cheesecake: Bake at 325°F (165°C) for 55-65 minutes, or until the center is almost set but still slightly jiggly.
• Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove the cheesecake and let it cool completely at room temperature.
• Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.

4. Make the Strawberry Crunch Topping

• Crush the Oreos and strawberries: In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form fine crumbs.
• Mix with melted butter: In a bowl, combine the crushed Oreos, crushed strawberries, and melted butter. Stir until well combined and the mixture resembles a coarse crumble.

5. Make the Optional Strawberry Sauce

• Cook the strawberries: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to bubble (about 5-7 minutes).
• Thicken the sauce: In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the strawberry sauce and cook for an additional 2-3 minutes, or until the sauce thickens. Remove from heat and let cool.

6. Assemble the Strawberry Crunch Cheesecake

• Remove the cheesecake from the pan: Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving plate.
• Add the crunch topping: Press the strawberry crunch mixture onto the top and sides of the cheesecake. Gently press it down to ensure it sticks to the cheesecake.
• Optional drizzle: If using the strawberry sauce, drizzle it over the top of the cheesecake just before serving, or serve it on the side for guests to add.

7. Serve

• Slice and enjoy: Slice the cheesecake using a sharp knife, wiping the knife between cuts for clean slices. Serve chilled and enjoy the creamy, crunchy deliciousness of your Strawberry Crunch Cheesecake!

Common Mistakes to Avoid

• Overmixing the batter: Avoid overmixing the cheesecake filling, as this can incorporate too much air and cause the cheesecake to crack during baking.
• Skipping the water bath: A water bath helps the cheesecake bake evenly and prevents cracking. Be sure to use it for the best results.
• Not chilling long enough: Cheesecake needs plenty of time to set, so make sure to chill it for at least 4 hours (or overnight) before adding the topping or serving.

Serving and Presentation Tips

How to Serve Strawberry Crunch Cheesecake

• Serve chilled: Cheesecake is best served cold, so keep it in the refrigerator until you’re ready to slice and serve.
• Add whipped cream: Garnish each slice with a dollop of whipped cream for extra creaminess.
• Fresh strawberries: Add a few fresh strawberries on the plate or as a garnish on top of the cheesecake for added color and freshness.

Presentation Ideas for Strawberry Crunch Cheesecake

• Strawberry drizzle: Drizzle the optional strawberry sauce over each slice before serving for an extra burst of strawberry flavor.
• Decorative crunch topping: Press the strawberry crunch topping along the sides of the cheesecake for a dramatic and beautiful presentation.

Strawberry Crunch Cheesecake Recipe Tips

• Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth and lump-free filling.
• Chill overnight: For the best texture and flavor, chill the cheesecake overnight. This allows the flavors to meld and the filling to firm up properly.
• Use a springform pan: A springform pan makes it easier to remove the cheesecake without damaging it.

Frequently Asked Questions (FAQs)

1. Can I freeze Strawberry Crunch Cheesecake?
Yes, you can freeze this cheesecake! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

2. How long does this cheesecake last in the fridge?
Stored in an airtight container, this cheesecake will last for up to 5 days in the refrigerator.

3. Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries are ideal for the crunch topping as they provide intense flavor without adding moisture. Fresh strawberries can make the topping too soft, but you can use

them in the strawberry sauce or as a garnish.

4. Can I make this cheesecake ahead of time?
Yes! In fact, it’s best to make the cheesecake a day ahead and allow it to chill overnight. You can add the crunch topping just before serving.

Conclusion

This Strawberry Crunch Cheesecake is a delightful combination of creamy cheesecake, fresh strawberries, and a crunchy topping that will transport you back to the nostalgic flavors of your favorite strawberry shortcake ice cream bars. With its beautiful presentation and irresistible taste, this dessert is perfect for birthdays, holidays, or any special occasion. Try this recipe today and treat yourself to a slice of creamy, crunchy heaven!

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