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Strawberry Crunch Cheesecake Recipe

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Indulge in the delightful fusion of creamy cheesecake with the nostalgic taste of strawberry crunch topping. This Strawberry Crunch Cheesecake combines the rich, smooth texture of cheesecake with the fresh taste of strawberries and a satisfying crunch of shortbread cookies and graham cracker crumbs. Perfect for any occasion, this dessert is sure to impress your family and friends.

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Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 1 cup shortbread cookie crumbs
  • 1/2 cup butter, melted

For the Cheesecake Filling

  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the Strawberry Crunch Topping

  • 1 cup freeze-dried strawberries, crushed
  • 1 cup shortbread cookie crumbs
  • 1/2 cup butter, melted
  • 1 package (3 oz) strawberry gelatin mix

For Garnish

  • Fresh strawberries, sliced

Instructions

Step 1: Prepare the Crust

  1. Preheat Oven: Preheat your oven to 325°F (163°C).
  2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, shortbread cookie crumbs, and melted butter. Mix until well combined.
  3. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the crumbs firmly and evenly into the pan.
  4. Bake: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

  1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add Sugar and Sour Cream: Add the granulated sugar and sour cream to the cream cheese. Beat until well combined and smooth.
  3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
  4. Pour into Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

  1. Bake: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Cool: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  3. Chill: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Crunch Topping

  1. Crush Freeze-Dried Strawberries: Place the freeze-dried strawberries in a food processor and pulse until they form a fine powder.
  2. Mix Topping Ingredients: In a medium bowl, combine the crushed freeze-dried strawberries, shortbread cookie crumbs, melted butter, and strawberry gelatin mix. Mix until well combined.

Step 5: Assemble the Cheesecake

  1. Add Topping: Once the cheesecake is fully chilled, spread the strawberry crunch topping evenly over the top of the cheesecake, pressing it gently to adhere.
  2. Garnish: Garnish with fresh sliced strawberries.

Step 6: Serve

  1. Slice and Serve: Slice the cheesecake and serve chilled. Enjoy the delicious combination of creamy cheesecake and crunchy strawberry topping.

Cooking Notes and Variations

Tips for Success

  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you start. This ensures a smooth and creamy cheesecake filling.
  • Don’t Overbake: The cheesecake should still have a slight jiggle in the center when you turn off the oven. It will continue to set as it cools.

Variations

  • Berry Mix: Use a mix of freeze-dried berries for a different flavor profile.
  • Chocolate Strawberry: Drizzle melted chocolate over the strawberry crunch topping for an added layer of decadence.

Frequently Asked Questions (FAQs)

1. Can I use a different type of crust?

Yes, you can use a different type of crust if you prefer. A traditional graham cracker crust or even a chocolate cookie crust would work well.

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2. How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

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3. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

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4. What if I don’t have a springform pan?

You can use a regular 9-inch round cake pan, but make sure to line it with parchment paper to make it easier to remove the cheesecake.

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Nutritional Information

Per Serving (based on 12 servings):

  • Calories: 450
  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 150mg
  • Sodium: 320mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 25g
  • Protein: 8g

This nutritional information is approximate and can vary based on the specific ingredients used.

The Strawberry Crunch Cheesecake is a delightful dessert that brings together the creamy richness of cheesecake with the sweet and crunchy topping of strawberry-flavored cookies. It’s perfect for any celebration or just a special treat for yourself. Enjoy making and indulging in this delicious dessert!

Final Thoughts

Feel free to get creative with your toppings and flavors. This versatile cheesecake can be adapted to suit your taste preferences. Happy baking and enjoy every bite of your Strawberry Crunch Cheesecake!

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