Description
Creamy strawberry crunch cheesecake delights dessert enthusiasts with its perfect balance of tangy and sweet flavors. Layers of graham cracker crust, silky cheesecake filling, and crisp strawberry topping create an irresistible treat you’ll savor to the last bite.
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup strawberry puree
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsps sugar (for crust)
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafers
- 1/4 cup melted butter (for topping)
Instructions
- Craft a buttery foundation by mixing graham cracker crumbs with melted butter and sugar, firmly pressing the mixture into the base of a springform pan. Refrigerate for 15 minutes to set the crust.
- Create a silky cheesecake filling by whipping cream cheese and sugar until ultra-smooth, then gently incorporate eggs one at a time. Fold in sour cream, vanilla extract, and vibrant strawberry puree until fully integrated.
- Carefully pour the strawberry-infused filling over the chilled crust, ensuring an even distribution. Transfer the pan to a preheated oven at 325°F.
- Bake the cheesecake for 45-50 minutes, watching for a slight jiggle in the center that indicates perfect doneness. Remove from oven and allow to cool completely at room temperature.
- Chill the baked cheesecake in the refrigerator for a minimum of 4 hours, preferably overnight, to develop optimal texture and flavor.
- Prepare the crunchy topping by pulverizing freeze-dried strawberries and vanilla wafers into fine crumbs. Mix with melted butter to create a textured coating.
- Just before serving, generously sprinkle the strawberry-wafer crunch over the chilled cheesecake, adding a delightful crisp layer and vibrant color.
Notes
- Elevate the crust’s texture by using a combination of graham crackers and shortbread cookies for a more complex flavor profile.
- Prevent cheesecake cracking by using a water bath during baking and allowing the cake to cool gradually in the oven with the door slightly open.
- Create a gluten-free version by substituting graham crackers with gluten-free cookies or almond flour-based crumbs.
- Enhance the strawberry flavor by adding a layer of fresh strawberry compote between the filling and the crunch topping for extra fruity intensity.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg