Description
This Strawberry Crunch Cheesecake combines a classic creamy cheesecake with a delightful blend of strawberry puree and a crunchy topping made from freeze-dried strawberries and vanilla wafer cookies. Baked to perfection with a buttery graham cracker crust and chilled for the ultimate texture, this dessert is an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 1/2 cup strawberry puree
Topping
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8–10 minutes, then remove and let it cool completely.
- Make the filling: Beat the softened cream cheese until smooth using an electric mixer. Add sugar and vanilla extract, beating until well combined. Blend in sour cream for extra creaminess. Add eggs one at a time, mixing gently after each addition. Fold in the strawberry puree carefully to distribute the flavor evenly. Pour the filling over the cooled crust.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 50–55 minutes until the center is slightly jiggly but the edges are set. Once baking is complete, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the topping: Using a food processor, pulse freeze-dried strawberries and vanilla wafer cookies to create fine crumbs. Transfer to a bowl and mix in the melted butter until the mixture is evenly combined and crumbly.
- Assemble and chill: Evenly spread the prepared topping over the baked cheesecake. Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow it to set fully and enhance flavors before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smoother filling.
- Do not overbake the cheesecake; the center should remain slightly jiggly.
- Cracking the oven door during cooling helps prevent cracks in the cheesecake.
- Freeze-dried strawberries provide a crunchy and intense strawberry flavor without adding moisture.
- Store leftover cheesecake in the refrigerator, covered, for up to 4 days.
- For a more intense strawberry flavor, you can add a teaspoon of strawberry extract to the filling.
