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Strawberry Crunch Cheesecake Recipe

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4.6 from 67 reviews

A luscious Strawberry Crunch Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping with a delightful crunchy texture. This dessert is perfect for celebrations or any occasion where a rich, fruity treat is desired.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream

Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 cup strawberry crunch topping (store-bought or homemade)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix thoroughly until the mixture holds together when pressed.
  3. Form Crust: Press the crumb mixture evenly into the bottom of a springform pan to create the cheesecake base. Bake for 10 minutes, then remove and let it cool while preparing the filling.
  4. Make Cheesecake Filling: Using an electric mixer on medium speed, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract and mix until incorporated.
  5. Add Eggs: Gradually add the eggs one at a time, mixing just until combined after each addition to avoid over-mixing, which can cause cracks in the cheesecake.
  6. Fold in Sour Cream: Gently fold in the sour cream until the filling is fully combined and smooth.
  7. Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula. Bake for 50 to 60 minutes, or until the center is set but slightly jiggly.
  8. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for about one hour to prevent cracking and allow gradual cooling.
  9. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to firm up and develop flavor.
  10. Prepare Strawberry Topping: Toss sliced strawberries with ¼ cup sugar and let them sit for 10 minutes to release their juices and create a sweet glaze.
  11. Serve: Before serving, top the chilled cheesecake with the marinated strawberries and sprinkle the strawberry crunch topping over the top for added texture and flavor.

Notes

  • Ensure cream cheese is fully softened for a smooth batter without lumps.
  • Do not over-mix the batter once the eggs are added to prevent air incorporation and cracking.
  • Letting the cheesecake cool gradually in the oven helps prevent cracks.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Use fresh ripe strawberries for the best flavor in the topping.
  • Homemade strawberry crunch topping can be made with crushed freeze-dried strawberries and crispy cereal or nuts.

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