Description
This Strawberry Crunch Cheesecake features a creamy, smooth cheesecake base with a refreshing strawberry puree swirl and a delightful crunchy topping made from freeze-dried strawberries and vanilla wafer cookies. Baked to perfection with a classic graham cracker crust, it is a perfect dessert for special occasions or everyday treats.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake 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 mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture is well blended and resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the Filling: In a large bowl, beat the softened cream cheese with 3/4 cup granulated sugar until smooth and creamy. Then add the vanilla extract and sour cream, mixing until incorporated. Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Gently fold in the strawberry puree to create a beautiful strawberry swirl in the batter.
- Assemble and Bake: Pour the cheesecake filling over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in the preheated oven for about 55 minutes or until the edges are set but the center slightly jiggles when gently shaken.
- Prepare the Topping: While the cheesecake is baking, crush the vanilla wafer cookies and freeze-dried strawberries together until they form coarse crumbs. Mix these crumbs with the melted butter to create the crunchy topping.
- Add the Topping and Chill: Once the cheesecake is baked, remove it from the oven and immediately sprinkle the strawberry and cookie crumble topping evenly over the surface. Allow the cheesecake to cool at room temperature before refrigerating it for at least 4 hours or overnight to set completely.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Use a water bath during baking for a creamier texture and to prevent cracking (optional).
- Freeze-dried strawberries add a concentrated fruity crunch without moisture.
- For best results, refrigerate overnight before serving to allow flavors to meld.
- Serve chilled with fresh strawberries or whipped cream if desired.
