Strawberry Crunch Cheesecake
This decadent Strawberry Crunch Cheesecake combines a creamy cheese filling with a delightful strawberry crunch topping, making it a perfect dessert for any occasion. It's rich, flavorful, and visually appealing, sure to impress your friends and family.
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 food processor (optional)
- 1 set measuring cups and spoons
- 1 oven
- 1 refrigerator
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted (for crust)
- ¼ cup granulated sugar For crust
- 16 oz cream cheese Softened
- ¾ cup granulated sugar For cheesecake filling
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup freeze-dried strawberries For topping
- 1 cup granola For topping
- 3 tablespoon unsalted butter Melted (for topping)
- 2 tablespoon brown sugar For topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition. Then mix in the sour cream until the filling is smooth and creamy.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake in the oven for about 50-60 minutes, or until the center is set and just slightly jiggles when shaken.
- Once done, turn off the oven and leave the cheesecake inside for another hour with the door slightly ajar to cool gradually.
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- For the strawberry crunch topping, combine the freeze-dried strawberries, granola, melted butter, and brown sugar in a food processor. Pulse until you achieve a crumbly texture.
- Once the cheesecake is chilled, remove it from the springform pan and top with the strawberry crunch mixture just before serving.
Notes
For best flavor, let the cheesecake sit in the refrigerator overnight.
You can substitute the freeze-dried strawberries with fresh strawberries for a different texture, but the crunchiness may be affected.
This dessert pairs well with whipped cream or fresh strawberry slices on top.